These muffins are super dense, flavorful and moist. They taste exactly like that cereal I used to eat as a kid, Cinnamon Toast Crunch except no refined sugar, hydrogenated oils, or weird chemicals.
They’re full of fiber, protein, and healthy fats from plant based sources for keeping blood sugar levels stable, satisfying hunger, and building or maintaining.
The base of these muffins are Garbanzo Beans also know as chickpeas.
Garbanzo Beans (1/2 cup)
If you found this helpful and informative; you can learn more about the nutrition of each food on my Macronutrient Guides in the NN shop. Click here!
Out of all the bean dessert recipes, I think this has to be my favorite. Something about the maple flavor mixed with coconut milk is so creamy, moist and french-toasty! These muffins can be enjoyed with a glass of nut milk, as a topping for your smoothie bowl, as quick breakfast on the go, or as an indulgent free dessert.
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- 1 cup garbanzo beans
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- ½ cup full fat coconut milk
- 3 tsp maple extract
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 2 tbsp maple syrup
- 1 tbsp coconut sugar
- 1/4 tsp cinnamon
- 2 tbsp almond milk to thin can sub with water
Preheat oven to 350
Combine the dry ingredients in a food processor
Add the wet ingredients to the dry ingredients
Pulse until well blended
Pour mixture into a oiled or silicone muffin pan and bake for 20-25 minutes