Yields: 18-22 muffins Prep Time: 15 minutes Total Time: 40 minutes
These muffins are a hearty breakfast as well as a great snack, packed with nutrients such as extra protein, vitamin B-6 and magnesium from chickpeas. Banana and dried apricots add iron, potassium and fiber, plus a little extra natural sweetness.
1 cup old fashioned rolled oats
1 cup whole wheat pastry flour
3/4 cup (canned) chickpeas, rinsed and drained
8-10 dried apricots, soaked in 1/2 c. water
2 over ripe bananas
1/2 cup unsweetened applesauce
2 tablespoons brown sugar
2 tablespoons coconut oil, melted
1 teaspoon pure vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1. Soak apricots in 1/2 cup water for at least 30 minutes. Set aside.
2. Preheat oven to 350 degrees Fahrenheit. In a food processor, combine chickpeas, soaked apricots with water, bananas, applesauce brown sugar, melted coconut oil, vanilla and egg.
3. In a separate bowl, mix oatmeal, whole wheat pastry flour, baking soda, baking powder, salt and cinnamon.
4. Slowly pour in and incorporate wet mixture into dry mixture, and combine well. Pour into large muffin tins with liners (preferably parchment paper liners) about 3/4 of the way full.
5. Bake at 350 degrees for about 14-17 minutes, until muffins are cooked thoroughly. Let cool. Muffins can be frozen.
Mornings are big in our house, as I do believe breakfast is pretty much the most important meal of the day. Despite often hectic mornings, we always have something hearty to start the day. These muffins are no exception.
Chickpeas not only provide extra fiber and calcium (among other nutrients), but they also add a bit of density to the muffin texture itself. By soaking the apricots, it pumps some moisture back into the fruit, and lets all family members take part in the consumption, despite lack of teeth.
Being with my kiddos is such a blessing, and yet, my day is a constant choice of which task gets taken care of that day, and which will have to wait, as there is only so much time. Often, making a nice chopped salad, with a variety of vegetables (some spiralized for extra fanciness because that’s the way I roll), seeds, nuts and homemade dressing always seems to get the chopping block.
So, not only are these muffins a great choice for breakfast, they also help me stay balanced when my super fancy salad has to wait and I need something tasty to eat!
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