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PB & J Muffins



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 



  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.   

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