GF Breakfast On-the-Go

Chickpea Blondie Muffins

YIELDS 8 MUFFINS

• 1 15-oz (425-g) can chickpeas, rinsed and drained
• 3 eggs
• ½ cup natural peanut butter (see note)
• ⅓ cup pure maple syrup (or liquid sweetener of choice, e.g., honey)
• 1 tsp pure vanilla extract
• 1 tsp baking powder
• pinch kosher salt
• ¼ cup dark chocolate chips, plus more to sprinkle on top, if desired

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with 8 muffin liners (we’re only making 8 muffins). Add water to the empty muffin tins for even baking.

Place chickpeas and eggs in the bowl of a food processor or high-speed blender and process until smooth. Add peanut butter, maple syrup, vanilla, baking powder, and salt and mix again until smooth. Fold in chocolate chips.

Divide batter among muffin cups. Sprinkle remaining optional chocolate chips on top of each muffin. Bake for 30–40 minutes. Place on a wire rack to allow to cool.

Note: Natural peanut butter is important for consistency, not just for health. It can be chunky if you prefer.