Preparation time : 20 minutes
Cooking time : 25 minutes
Servings : 12
Ingredients
- Si Facile chickpeas - 1 jar of 500 ml, reserve the liquid in the jar (aquafaba)
- Aquafaba – ⅓ cup
- Quick cooking oats or not - ½ cup + 1 cup
- Flour – ½ cup + ½ cup
- Brown sugar - ½ cup
- Canola oil - ⅓ cup (or other vegetable oil with a light taste)
- Ground cinnamon - 1 tbsp + 1 tsp
- Crushed walnuts – ¼ cup (or whatever nuts you want, optional)
- Sunflower seeds – ¼ cup (or whatever seeds you want, optional)
- Ripe bananas - 2
- Peanut butter – ½ cup (or other nut butter)
- Maple syrup - ½ cup
- Ground nutmeg - ½ tsp
- Grated carrots - 1 cup
- Baking soda – 1 tsp
- Baking powder - 1 tsp
- Salt - a pinch + ¼ tsp
Preparation
- Place the rack in the center of the oven and preheat the oven to 190°C (375°F).
- Grease or line 12 muffin molds with paper or silicone liners.
- In a medium bowl, combine ½ cup oats, ½ cup flour, brown sugar, oil, 1 tbsp. teaspoon of cinnamon, walnuts, sunflower seeds and a pinch of salt. To book.
- In a blender or food processor, grind the chickpeas, aquafaba, bananas, peanut butter, maple syrup, 1 tbsp. cinnamon and nutmeg.
- In a large bowl, stir 1 cup oats and grated carrots into chickpea mixture.
- Add ½ cup flour, baking soda, baking powder and ¼ tsp. teaspoon of salt. Mix.
- Divide the mixture into the muffin tins. Then, evenly distribute the reserved filling among the twelve muffins.
- Bake for 25 minutes or until the tip of a knife inserted into the center of a muffin comes out clean.
- Leave to cool on a rack. Enjoy!
Notes
- Freezes very well!