Protein muffins with chickpeas, carrots and bananas

• Chickpeas Si Facile - 1 jar of 500 ml, reserve the liquid from the jar (aquafaba)
• Aquafaba - ⅓ cup
• Quick or quick cooking oats - ½ cup + 1 cup
• Flour - ½ cup + ½ cup
• Brown sugar - ½ cup
• Canola oil - ⅓ cup (or other light tasting vegetable oil)
• Ground cinnamon - 1 tsp + 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. Position rack in center of oven and preheat oven to 375°F (190°C).
2. Grease or line 12 muffin cups with paper or silicone liners.
3. In a medium bowl, combine ½ cup oats, ½ cup flour, brown sugar, oil, 1 tsp cinnamon, walnuts, sunflower seeds and pinch of salt. Set aside.
4. In blender or food processor, blend chickpeas, aquafaba, bananas, peanut butter, maple syrup, 1 tsp 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 salt. Mix.
7. Divide mixture among muffin cups. Then, divide the reserved filling evenly among the twelve muffins.
8. Bake for 25 minutes or until a knife inserted in the center of a muffin comes out clean.
9. Let cool on a rack. Enjoy!