Wheat-free chickpea and peanut butter muffins

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2.5 tbsp peanut butter
1.5 tbsp honey
3/4 canned chickpeas, drained and patted dry
2 tsp vanilla essence
1/2 cup rolled oats
1 tbsp oat bran
1/4 cup fat free milk
2 tsp baking powder

Preheat oven at 180 degrees Celsius
Blend all ingredients together until smooth
Scoop batter into cup cake holders
Bake for 40 minutes until golden brown