Ingredients for Chickpea And Apricot Muffins
- Dried Apricots
- Apricot Nectar
- 1 (15-ounce) can chickpeas, rinsed and drained
- Eggs
- Low Fat Milk
- Butter
- Self Raising Flour
- Desiccated Coconut
- Dark Brown Sugar
- Icing Sugar
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How to Make Chickpea And Apricot Muffins
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, mash chickpeas with a fork until mostly smooth but still slightly chunky.
- Add the apricot puree, oil, honey, eggs, and vanilla extract. Mix well to combine.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the chopped apricots and any optional add-ins (nuts, seeds, chocolate chips).
- Fill each muffin liner about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
117g
Fat
22g
Carbs
19g
