Healthy Peanut Butter Muffins

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There have been a few favorite recipes I’ve picked up from the Tone It Up program – things I make on an almost weekly basis, such as Bikini Punch. Today I thought I’d share the most insanely delicious recipe for a healthy mid morning or afternoon snack, and you would never even guess the base of these muffins: chickpeas! How they can tasty so moist and cakey, I have no idea. All we need to concern ourselves with is the fact that they’re tasty, healthy, and easy as can be. I adapted this version from their blondie muffins and swapped in peanut butter (as I do with everything). Sailor loves them too! Let me know if you try these out and what you think…

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Here’s how to make them. You’ll need:

2 x 15oz. can chickpeas, drained and rinsed

cup peanut butter

1/2 cup maple syrup

tsp vanilla

tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

Preheat oven to 350 degrees, and spray a mini muffin pan with coconut oil spray. Combine all ingredients in a food processor. Spoon the mixture into the muffin pan and bake for 18-20 min or until a toothpick comes out clean.

Tip: There’s no raw egg in this mixture so you can even use the “dough” for a spread! Goes so well with bananas and apples!

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Photography by Ashley Burns

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