Made entirely with healthy ingredients, like beans, peanut butter, and no added sugar, these beet muffins can be enjoyed as breakfast, snack, or added to lunchboxes!
¾cup (120g)no-salt-added chickpeas, rinsed and drained
½cup (125g)smooth peanut butter,at room temperature
1 ½medium (170g)ripe banana
1teaspoonsbaking powder, aluminum-free
½teaspoonbaking soda
1teaspoon cinnamon
Instructions
Preheat oven to 350 degrees Fahrenheit.
Add oats into the food processor/blender and pulse until flour-like consistency.
Place the rest of the ingredients into the blender and blend until smooth.
Spoon batter evenly into a muffin pan, about ½ full.
Bake for 20-25 minutes, until inserted toothpick comes out clean.
Cool in the pan for about 10 minutes. Transfer to a rack to cool completely. See storage tips in the notes section below
Notes
Storage tips:
On the counter: in an airtight container for up to 1-2 days
In the refrigerator: Store in an airtight container up 3-4 days
In the freezer – I like to use the flash freeze method and freeze for up to 3 months. To defrost, leave out on the counter for 1-2 hours or thaw in the fridge overnight. There’s no need to reheat. If you choose to do so, reheat for no more than 30 seconds in the microwave or toaster oven.