Dan's Chickpea Muffins
Cooking time 30 minutes, followed by 20 minutes cooling time, but are best the next day when they have sat in the fridge over night.
Yield 12 large muffins in paper lined cups
1 can 540ml chick peas drained (2 1/4 cups)
2/3 cup smooth peanut butter
1/3 cup maple syrup (add an extra 1/3 cup of maple syrup or honey if you want sweeter)
1 cup quick cooking oats
2 bananas (medium app. 180gr)
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
4 tsp vanilla
Mixing method used is an immersion hand blender or you can try a food processor to mash it all together.
This is a very soft muffin. Needs cooling time on counter plus cooling time in the fridge. The texture is a bit hard to describe. You might call it a bit under done or maybe more like a soft crumble muffin. You could cook an extra fifteen minutes to dry it out more. We actually like them slightly under done. The extra cooling time helps the muffin hold together better. Not a muffin you want to eat hot out of the oven. Will fall apart in the hand.
We have discussed it and we think this would also make a nice raw vegan pudding.
One more way to use this wonderful batter recipe is if you can wrangle a bit of batter away from the cook you can put it in a panini press and create an instant pancake with grooves to hold the yogurt.