100 grams no salt added chickpeas, rinsed and drained
3/4 tsp baking powder
1/4 tsp baking soda
1 cup unsweetened applesauce
1/3 cup dried unsweetened mango, sliced (40 grams)
2 tbsp lemon juice
1 tsp vanilla bean powder
Instructions
Preheat the oven to 350 F and line a muffin tray with 6 aluminum muffin cups. In a food processor, combine chickpeas, applesauce, dried mango, lemon juice, and cashew milk. Pour chickpea mixture in to a bowl. Add remaining ingredients and stir to combine. Fill muffin tins with batter. Bake for 25-30 minutes. Remove from oven and let cool for at least an hour. Store in the fridge or freezer.