You guys, I'm really proud of this recipe. I had no idea if it would come out well or not, and it totally did! Muffins made from beans is not as weird as it sounds, I promise. You can BARELY taste the chickpeas in here. I'm not going to lie, there a very SLIGHTLY beany taste, so if you think that will bother you, this might not be the recipe to try. But these are super healthy, full of fiber and protein, and they DO taste good. Healthy, but good (not to mention, gluten free).
Last week, I really wanted to make a flourless chocolate cake using garbanzo beans, as I'd read several recipes for one. But then I was kind of like, I think I really want muffins, not cake. And something that's more of a snack than a dessert, too. Or even a breakfast baked good.
I always use applesauce in my baked goods, just because I think it adds sweetness and moisture, no matter what I'm cooking. I used to nanny for these little girls and they'd HATE it when I subbed applesauce for oil in a brownie mix or something, I have no idea why. They just really wanted me to follow the directions on the box, I guess. This recipe gets its sweetness from the applesauce, the raisins and of course, some sugar. I didn't use any, but I think a little bit of orange juice would also be good in this recipe.
Chickpea, Carrot and Raisin Breakfast Muffins
makes 12 small muffins
total time: 30 minutes
total hands on time: 5 minutes
What you'll need:
1 1/2 cups oats
1 can chickpeas, drained
1 cup carrots, baby or shredded
1/2 cup applesauce
3/4 cup sugar
1/2 tsp baking powder
1 cup raisins
What you'll do:
1. Combine eggs, beans and carrots in a food processor and blend until well-mixed.
2. In a bowl, combine sugar, oats and baking powder.
3. Add wet mixture to dry mixture and stir well, then add applesauce and raisins and stir some more. The batter will be very wet and very heavy.
4. Spoon into muffin tin and bake for about 25 minutes.
These are really dense, so they don't fluff up too much, as you can see. I ate two of them for breakfast for a couple of days running and I was full for hours. I'm definitely going to make these again ASAP.