This is just a quick blog post of a random recipe creation I knocked up tonight. Over the past few days I’ve come across quite a few clean eating recipes using blended chickpeas in place of flour, so I was intrigued to try this myself and see how it compared to previous healthy ‘cake’ treats I’ve made recently.
I’ve got to admit, I was a bit sceptical as to how this would turn out, expecting a dry, crumbly texture rather than soft and spongey…well, how wrong I was! I decided to throw in banana, cocoa powder, vanilla whey protein powder, my new pot of Barney Butter crunchy almond butter from Protein Pick’n’Mix with a drained can of chickpeas, added a few more ingredients and voila, these muffins came out much better – and tastier!- than expected. I’m looking forward to varying the recipe but for now, here it is…
- 1 x 400g can of chickpeas, drained and rinsed
- 100g Barney Butter crunchy almond butter (use any nut butter)
- 1 large ripe banana
- 1 tbsp hemp/almond/hazelnut milk
- 1 egg, beaten
- 50g stevia (you might want to use more or less)
- 50g cocoa powder
- 1 tsp vanilla
- 1 tbsp baking powder
- 1 scoop of Optimum Nutrition vanilla whey protein powder
Topping: Quark, Sweet Freedom Choc Shot, vanilla extract
1) Put the drained chickpeas, banana, nut butter and milk in a food processor and blitz until smooth and combined.
2) Scrape into a bowl along and mix in the rest of the ingredients, mixing well until all combined – spoon into greased muffin tins.
3) Bake at 190 degrees C for 15-20 minutes until risen and firm, remove and leave to cool.
4) Mix all topping ingredients together in a bowl then leave to chill in the fridge until needed – it will firm up. When muffins have cooled down, add a dollop on top and serve!