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Epicurious

Blondie Muffins

By Katrina Scott and Karena Dawn

5.0

(3)

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Photo by Katrina Scott and Karena Dawn

These vegan, dairy-free, gluten-free mini muffins are perfect for knocking out a craving for something that's sweet but still healthy. The chickpeas lend great protein and fiber, making them a wonderful post-workout pick-me-up.

Recipe information

  • Yield

    Makes 12 mini muffins (3 per serving)

Ingredients

Coconut oil spray
1 (15-ounce) can chickpeas, drained and rinsed
1/2 cup unsweetened almond butter
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup maple syrup
2 teaspoons vanilla

Preparation

  1. Step 1

    Preheat the oven to 350°F.

    Step 2

    Prepare a mini muffin tin by coating it with the coconut oil spray.

    Step 3

    Puree all the ingredients in a food processor or a blender, then pour the batter into the prepared tin.

    Step 4

    Bake the muffins for 18 to 20 minutes, or until a toothpick comes out clean.

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From Tone It Up | Balanced and Beautiful: 5-Day Reset for Your Body, Mind, and Spirit © 2018 by Katrina Scott and Karena Dawn. Published by HarperOne, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
TagsHarper CollinsCookbooksSnackBreakfastChickpeaBean and LegumeVegetableAlmondNutMuffinPastriesBakingVeganDairy FreeVegetarianGluten Free

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