These flourless cinnamon muffins are the perfect fall treat!

EQUIPMENT:

• Muffin Pan

• Immersion blender (similar)

• Mixing Bowl

• Measuring Spoons

• Measuring Cups

• Silicone Spatula

• Silicone oil brush

SHOP INGREDIENTS:

• Canned Chickpeas

• Coconut Sugar

• Sunflower Butter

• Vanilla Extract

• Cinnamon

• Avocado Oil

  
  

INGREDIENTS:

• 1 can chickpeas, drained and rinsed (1 1/2 cups cooked chickpeas)

• 2/3 cups sunflower butter

• 3/4 cup + 2 tbsp coconut sugar

• 1/4 tsp vanilla

• 1/4 tsp cinnamon

• 1 tbsp water

• pinch salt

• Avocado oil, for greasing the pan

Yields 6 Muffins

DIRECTIONS:

1. Preheat your oven to 375˚ F

2. Into a mixing bowl, add the chickpeas, sunflower butter, coconut sugar, vanilla, water, cinnamon and salt.

4. Blend with an immersion blender until combined

5. Grease your muffin pan with avocado oil

6. Pour batter into muffin pans

7. Bake for about 45 min

8. Allow muffins to cool

9. Enjoy!

ARIEL’S TIPS

• Since every oven is different, play around with the baking time. Insert a toothpick into a muffin. It should come out dry.

• You can also make this cake in a high speed blender

• Use a cookie scoop to distribute the batter evenly

You may also like…