INGREDIENTS
- 1 can chickpeas, drained and rinsed
- 1/2 cup quick oats
- 3/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 large over-ripe banana
- 1/4 cup almond butter
- 1/4 cup pure maple syrup
- 2 teaspoons vanilla extract
- 1 serving Totally Egg Classic Vanilla Protein Powder
- 1/2 cup semi-sweet chocolate chips {optional}
DIRECTIONS
- Preheat oven to 350°F and line a muffin pan with paper muffin cups.
- In a high-speed blender or food processor, combine all ingredients except the chocolate chips.
- Mix until combined.
- Fold in chocolate chips.
- Fill each cup with batter, then bake until a toothpick inserted in the center comes out clean, about 10-15 minutes.
- Let cool 5-10 minutes. Enjoy!
by Lindsay Gaesser
