⏱ Prep 5 min🔥 Cook 18-20 min🍽 Makes 12 small muffins
Ingredients
1 cup Milk of choice
1/2 cup Chickpeas, canned, drained and rinsed
1/2 cup Almond meal / ground almonds
1/2 cup Pecans
1/2 cup Dates
1/2 cup Cacao
1/2 cup Self-raising flour
Oil for greasing
Method
Preheat the oven to 180°C (fan-assisted).
Add all the ingredients to a blender or food processor and whizz until combined and a smooth consistency is formed.
Lightly grease a silicon-based muffin tray with oil of choice and spoon in the mixture to fill.
Bake for approximately 18-20 minutes.
Leave to cool completely before removing from the tray.
Notes
These are super easy to make and require very little washing up — always a bonus! You basically shove everything in a blender/food processor and bake in the oven. These are low in sugar and rich in dietary fibre, iron and other minerals such as zinc and magnesium. They are super versatile, suitable for young children, and also a great low glycaemic index snack for adults. A great one to bulk bake and store in the freezer.
Allergens
Nuts, Wheat, Gluten, Milk.
Storage
Keep in an airtight container in the refrigerator and use within 3 days, or pop into the freezer and use within 3 months.
Variation
Add a small chunk of chocolate of your choice into the mixture 5 minutes before the end of cooking for an extra gooey muffin. For a gluten-free option, use gluten-free self-raising flour instead of wheat-based self-raising flour.
