Preheat the oven to 350ºF.
To a blender or food processor, add the rinsed chickpeas, eggs, cashew butter, maple syrup, vanilla, baking powder, cinnamon, and sea salt. Blend until smooth and has the texture of pancake batter - about 30 seconds. Stir in the chocolate chips, reserving some to top the batter with.
Grease or line 9 holes of the Larder & Vine muffin tin with paper or silicone muffin liners.
Scoop the muffin batter into the prepared muffin tin. Top with extra chocolate chips if you'd like.
Bake for 23 to 25 minutes, or until a toothpick comes out clean when inserted into the center of the muffins, and the muffins spring back when you press into the tops.
What can I substitue the chickpeas for?
Garbanzo beans work best here, but you can also swap in white beans (like navy or cannellini beans) or black beans. If you use black beans, I suggest adding some cocoa powder and turning them into chocolate muffins. I do not suggest making chickpea flour muffins as the chickpea flour or garbanzo bean flour will not have as much liquid as a can of beans.
Why do you recommend using the Larder & Vine Muffin Tins?
We recommend our muffin tins as they are non-stick, non-toxic, and help each muffin bake evenly.
Do I need to use muffin liners
You do not need to use muffin liners. Although they are a sure way to remove muffins from the tin, our bakeware is completely nonstick and with a little grease sprayed beforehand, your muffins are sure to pop out easily.