Ingredients

• Coconut oil spray
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1/2 cup unsweetened almond butter
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup maple syrup
• 2 teaspoons vanilla

Instructions

1. Preheat the oven to 350°F.
2. Prepare a mini muffin tin by coating it with the coconut oil spray.
3. Puree all the ingredients in a food processor or a blender, then pour the batter into the prepared tin.
4. Bake the muffins for 18 to 20 minutes, or until a toothpick comes out clean.