Grab a Can of Chickpeas and Make These High-Protein Vegan Blondie Muffins
You'd never know it by looking at them, but chickpeas are the star of Karena Dawn and Katrina Scott's fluffy blondie muffins. The duo behind Tone It Up recently shared the recipe on Instagram, proving baking up a batch of baked goods can be as simple as reaching for a can of the mighty pantry staple—no flour needed. In fact, these muffins are so healthy that they recommend enjoying them as a post-workout pick-me-up.
"Each serving provides an impressive 6 grams of fiber and 9 grams of plant-based protein, making them a satisfying and energy-boosting addition to any meal or snack." —Karena Dawn and Katrina Scott, founders of Tone It Up
"These muffins are made with quality, shelf-stable ingredients that provide a trio of nutrients: high-fiber carbs, healthy monounsaturated fats, and plant-based proteins," they told Well+Good. "Each serving provides an impressive 6 grams of fiber and 9 grams of plant-based protein, making them a satisfying and energy-boosting addition to any meal or snack."
Aside from chickpeas, you only need a handful of other pantry ingredients to match these blondie muffins, including almond butter, maple syrup, baking powder, baking soda, and salt. After blending everything up and pouring your mix into a muffin tin, you simply need to pop them in the oven for around 20 minutes before they're ready to eat.
The next time you want to snack on something filling, healthy, and delicious, whip up some chickpea blondie muffins of your own using Dawn and Scott's simple recipe below.
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Chickpea blondie muffins recipe
Ingredients
15 oz. can chickpeas, drained and rinsed
1/2 cup unsweetened almond butter
1/4 cup maple syrup
2 teaspoon vanilla
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1. Preheat the oven to 350°F.
2. Spray a muffin tin with coconut oil spray.
3. Combine all ingredients in a blender or food processor.
4. Pour batter into muffin tin and bake for 18 to 20 minutes, or until a toothpick comes out clean.
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