Protein muffins with chickpeas, carrots and bananas

• 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

1. Place the rack in the center of the oven and preheat the oven to 190°C (375°F).
2. Grease or line 12 muffin molds with paper or silicone liners.
3. 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.
4. In a blender or food processor, grind the chickpeas, aquafaba, bananas, peanut butter, maple syrup, 1 tbsp. cinnamon and nutmeg.
5. In a large bowl, stir 1 cup oats and grated carrots into chickpea mixture.
6. Add ½ cup flour, baking soda, baking powder and ¼ tsp. teaspoon of salt. Mix.
7. Divide the mixture into the muffin tins. Then, evenly distribute the reserved filling among the twelve muffins.
8. Bake for 25 minutes or until the tip of a knife inserted into the center of a muffin comes out clean.
9. Leave to cool on a rack. Enjoy!