You will never believe that these amazing, delicious, cranberry muffins are not only grain-free, starch-free, and vegan, but are also nut-free and coconut free. It’s crispy on the outside, and soft and moist on the inside. These muffins are a great breakfast-on-the-go and a nutritious snack. A wonderful addition to any holiday table!

INGREDIENTS:

• 2 cups cooked chickpeas (garbanzo beans)

• 1/2 cup tahini (sesame paste)

• 1/3 cup maple syrup, or sweetener of your choice

• 2 tsp. vanilla extract

• 1/4 tsp. ground cinnamon

• pinch of salt

• sprinkle of ground cloves

• 1/2 tsp. baking soda

• 1 tsp. lemon juice or vinegar

• 1/2 cup dried cranberries

Yields 6 medium sized muffins

DIRECTIONS:

1. Pre-heat your oven to 375 degrees Fahrenheit. (190 degrees Celsius)

2. Grease a muffin tray with vegetable oil

3. Put your chickpeas, tahini, vanilla, cinnamon, salt, and cloves into a bowl.

4. Blend with a handblender until fully combined.

5. In a separate small bowl, activate the baking soda by adding the lemon juice or vinegar to it.

6. Add the baking soda mixture into the batter.

7. Fold the dried cranberries into the batter.

8. Spoon your batter into your greased muffin tray.

9. Bake for 50 minutes.

10. Let them cool for a few minutes in the muffin tray, then transfer them to a cooling rack or a basket.

TIPS WHEN MAKING CRANBERRY MUFFINS:

• You can use canned chickpeas for this recipe, but rinse them really well.

• Add raisins, blueberries, nuts or chocolate chips instead of dried cranberries.

• Do not be afraid to fill up your muffin tray to the top with batter, because that is the same way they will come out once they finish baking.

• When doubling this recipe, do not double the amount of vanilla.

• You can use almond butter or sunflower butter instead of tahini.

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