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 not 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 like, optional)
• Sunflower seeds - ¼ cup (or whatever seeds you like, 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 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 a blender or food processor, combine 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 the mixture into the 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!