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In recent years, the world of baking has experienced a delightful transformation as health-conscious eaters and culinary enthusiasts alike have embraced the concept of healthy baking. With a growing focus on nutritious ingredients, plant-based recipes have surged in popularity, paving the way for innovative and delicious alternatives to traditional baked goods. Among these, Chickpea Bliss Muffins stand out as a delectable option that not only satisfies your sweet tooth but also nourishes your body.

Vegan Chickpea Muffins

Elevate your meal prep for work with these protein-packed Chickpea Bliss Muffins! Bursting with flavor and nutrients, these plant-based treats are perfect for a satisfying lunch or snack on the go. With their delightful texture and wholesome ingredients, they’re a delicious way to stay energized throughout your busy day, thanks to afterkas innovative recipes. MealPrep ProteinPacked ChickpeaMuffins HealthyLunch PlantBased Nutrition SnackTime
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Ingredients
  

1 cup canned chickpeas, drained and rinsed

1/2 cup almond milk (or any plant-based milk)

1/4 cup maple syrup

1/4 cup coconut oil, melted (or applesauce for a lighter version)

1 teaspoon vanilla extract

1 cup whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/4 cup dark chocolate chips (optional)

1/4 cup chopped nuts (walnuts or pecans, optional)

Instructions
 

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it with cooking spray.

    In a blender or food processor, combine the chickpeas, almond milk, maple syrup, melted coconut oil, and vanilla extract. Blend until smooth and creamy.

      In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and cinnamon.

        Pour the blended chickpea mixture into the dry ingredients. Stir gently until just combined; do not overmix. If using, fold in the dark chocolate chips and chopped nuts.

          Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

            Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

              Once baked, allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.

                Serve warm or store in an airtight container for up to 5 days.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 12 muffins