Guilt Free Chickpea Blueberry Chocolate Chip Cupcakes

These power muffins are loaded with plant base protein from the chickpea base. They're delicious for breakfast, post workout snack or a completely guilt free sweet treat! I make the whole batter in a blender for quick clean up and easy assembly. They're also yummy with dairy free ice cream. Enjoy! 

Chickpea Blueberry Chocolate Chip Blender Cupcakes inspired :
by Sarah Farsh June 28th, 2019 inspired by @fitfulfocus blondies
  • 1 can chickpeas⁣
  • 1/2 cup sprouted almond butter⁣
  • 1/2 cup maple syrup⁣
  • 1 tsp baking soda⁣
  • 1 tsp vanilla extract⁣
  • 1/2 tsp celyon cinnamon⁣
  • pinch pink himalayan sea salt⁣
  • 1/4 cup frozen or fresh blueberries⁣
  • 1/4 cup almond meal (optional for more fluffy vs. dense muffins)
  • sprinkle @paschachocolate 100% cacao unsweetened chocolate chips⁣ (optional)
  • Sometimes I add zest of 1 lemon, and a tsp of almond extract for lemon-blueberry muffins! 
Preheat oven to 350. In a Vitamix or food processor, blend all ingredients (minus blueberries and chocolate chips) together until smooth. Mix in blueberries with spatula after blending. Poor mixture into papered muffin tin, add chocolate chips and extra blueberries on top–bake for 25-30min and enjoy!


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