2/3 cup - rolled oats
1 15 oz - can chickpeas, drained and rinsed
1 medium - overripe banana
1/4 cup - nut butter
1 cup - loosely chopped kale
1/2 cup - unsweetened soy milk
1/4 tsp - ground cinnamon
1 tsp - vanilla extract
1 tsp - baking powder
- Preheat the oven to 350 degrees.
- Grease a metal mini muffin pan and set aside. Alternatively, use an ungreased silicone mini-muffin pan.
- Place the oats in the food processor and process until they reach a flour consistency.
- Add the chickpeas, banana, nut butter, kale, soy milk, cinnamon, vanilla, and baking powder and process until smooth.
- Fill the cups in the prepared muffin pan and bake for 20 minutes until lightly browned and cooked through.
- Makes 12 mini muffins