Strawberry muffins with white chocolate & chickpeas

NotesThis batter is a bit sticky and paper cups will be a disaster since they will swallow all of the muffin on its own – I’ve been there and it sucks. So use silicon muffin cups instead or make sure to grease the cups you’ve got.

Strawberry muffins with white chocolate & chickpeasMakes 12 muffin
1 cup cooked soaked and cooked chickpeas (240 g) – equivalent to 1 14 oz can drained
3 medium/large eggs
3 Tbsp honey (75 g)
6-8 fresh strawberries, depending on size (around 150 g)
1,7 oz white chocolate (50 g)
1 tsp baking powder
Vanilla beans from 1 pod or 2 tsp vanilla extract
Zest from 1 organic lemon
1/2 tsp ground cardamom
A pinch of salt

Directions:
1. Preheat oven to 350 °F/175 °C
2. Use a blender to make the batter. Add everything besides chocolate and strawberries and blend until you have a creamy and liquid batter. Transfer into a bowl.
3. Wash and rinse strawberries and slice them into smaller pieces. Roughly chop the white chocolate and add both ingredients to the batter and give it a stir.
4. Divide batter into muffin cups and bake in the oven for 25 min. Remove the muffins from the oven and set a side to cool until they seem firm.

Enjoy the muffins as a part of your breakfast, a snack or serve it with a scoop of vanilla or coconut ice cream as a dessert.

Bonus info: Each muffin contains 100 kcal