Quick and Easy Muffins
This is a great snack for traveling or a perfect addition to your lunch. This recipe is quick and easy with not very many ingredients or steps. Enjoy these as a special treat, or when you are sharing with others. These, my friend, will hit the spot when you want something fluffy and sweet, like cake… healthy cake, haha!
2 cans of garbanzo beans
1 cup of almond butter or peanut butter, we prefer almond but both work great!
1/2 cup of maple syrup or ¾ cup of date syrup (see notes for date syrup instructions)
2 tablespoons of vanilla
1/4 teaspoon of salt
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
Half of a small orange (peeled)
2 tablespoons of ground flaxseed, walnuts or hempseeds
1 tablespoon of apple cider vinegar (ACV)
Instructions: Preheat your oven to 325 degrees. Combine all ingredients in a food processor until evenly mixed. Once the ingredients are mixed, you can put the muffin batter into the muffin tins. I recommend using silicone muffin pans with parchment paper muffin liners so you do not have to worry about them sticking. I use the smaller muffin silicone sheets with mini parchment paper linings. Bake mini muffins for 22 minutes.
Ness’s special hint: If you do not have silicone or muffin liners, there should be enough oil from the nut butter for the muffins not to stick, keep this recipe oil-free! If you are using bigger muffin tins, bake for longer.
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