PB & J Muffins

INGREDIENTS:

Makes 10 servings

Serving size: 1 cupcake 

• 250g of chickpeas (already cooked or 1 can)
• 1 scoop/packet of Complete vanilla
• 3tbsp of natural peanut butter
• 50ml milk of your choice
• Maple syrup
• 1/2 tsp of salt
• 1/2 tsp of baking powder
• Coconut oil to grease the muffin tins 

METHOD:

1. Preheat the oven to 190°C.
2. Grease your muffin cups or brioche mold.
3. Blend ingredients together.
4. Divide between 6 muffin cups.
5. Bake for about 20 minutes. 

NOTE: these will keep for 3 days in the refrigerator.