Grab & Go Breakfast Muffins
It’s no secret that most of the recipes that pass through the Elevate Test Kitchen are NOT my own. (Why reinvent the wheel?) I find them. Some get tweaked a bit, some don’t. My favs are the really awesome ones come from inside the walls of Elevate. Today’s is from Elevate’s very own Heather Pippin (@heatherpip3373 and @ambitiouskitchen) – grab & go breakfast muffins made from chickpeas. Not chickpea flour, but real whole chickpeas! (Don’t let that weird you out. The end result is AMAZING!)
Grab and go breakfast is a real thing. It’s a challenge to eat something healthy when we’re in a hurry to just make it work on time. (AND the crazy nutrition lady says to eat a healthy breakfast?)
The answer? Grab a couple of these muffins and your breakfast smoothie. You’ll get good protein and fiber to help keep you full until lunch!
INGREDIENTS:
· 1 – 15 oz can chickpeas, rinsed and well drained.
· 3 large eggs
· ½ cup creamy natural peanut butter (just peanuts and salt)
· ½ cup pure maple syrup (or sub honey)
· 1 tsp vanilla extract
· 1 tsp baking powder
· ¼ tsp salt
· 1/3 cup dark chocolate chips.
DIRECTIONS:
· Preheat oven to 350 degrees. Line a 12 cup muffin tin with paper liners. Lightly spray the inside of each liner with nonstick cooking spray so that the liners don’t stick to the muffins – that’s an important step. (OR use silicon muffin tins and skip the paper liners all together.)
· Place the chickpeas and 1 egg in the bowl of a food processor or high powered blender. Process until beans are well blended.
· Add 2 other eggs, peanut butter, maple syrup, vanilla, baking powder and salt.
· Divide batter evenly among the muffin cups. Sprinkle with chocolate chips.,
· Bake for 25 minutes or until a toothpick inserted into the middle of a muffin (avoid hitting a chocolate chip) comes out clean.
· Place on a wire rack to cool slightly for 10 minutes. Remove from tin and transfer to a wire rack to cool completely. Keep muffins at room temperature for a day, then place in an airtight container and transfer them to the fridge.
Makes 10-12 muffins
P.S. These are also a perfect “right before a workout” grab and go!
