Ingredients
Muffins
- 100 grams (3.5 ounces) raw chickpeas
- 183 grams (6.5 ounces) banana
- 35 grams (1.2 ounces or about 2.3 tablespoons) plant milk (any)
- 50 grams (1.8 ounces or about 1/4 cup) cane sugar
- 50 grams (1.8 ounces or about 1/4 cup) soft coconut butter (not melted)
- 20 grams (0.7 ounces or about 1/4 cup) cocoa powder
- 63 grams (2.2 ounces or about 1/2 cup) corn flour
Equipment
- Blender
Make sure to use a high-speed blender for a smooth and silky muffin batter. A regular blender might leave chunks, which could affect the texture.
- Mixing Bowls
Different sizes are useful for mixing dry and wet ingredients separately. Stainless steel or glass bowls work best for easy cleaning.
- Silicone or Metal Molds
Silicone molds are fantastic for easy removal of muffins, whereas metal molds provide better heat distribution. Always grease metal molds to prevent sticking.
- Pastry Bag
Ideal for transferring batter to molds without mess. If you don't have a pastry bag, use a ziplock bag with a corner cut off.
Instructions
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Servings
Variations
Faq
- What can I use instead of a pastry bag?
If you don't have a pastry bag, you can easily use a ziplock bag with a corner cut off or even spoon the batter directly into the molds.
- Can I use canned chickpeas instead of dried?
Yes, you can use canned chickpeas. Make sure to rinse them thoroughly to remove excess sodium and reduce the cooking time accordingly.
- How do I know when the muffins are done?
You can test them by inserting a toothpick into the center. If it comes out clean, the muffins are ready!
- Can I freeze these muffins?
Absolutely! These muffins freeze well. Once cooled, place them in an airtight container and freeze. Thaw at room temperature or reheat in the oven before serving.
- How do I prevent muffins from sticking to the molds?
If you're using metal molds, generously grease them beforehand. For silicone molds, ensure they are completely cool before removing the muffins.
- What's the best way to store these muffins?
Store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freezing is recommended.