Categories: breakfast, muffins

Ingredients

• 1/3 cup Earth Balance (or butter)
• 1/2 cup maple syrup
• 1/3 cup almond milk
• 1 can garbanzos, drained and rinsed
• 1 large banana, mashed
• heaping tablespoon peanut butter
• 2 cups wheat flour
• pinch salt
• 1-1/2 teas baking powder
• 1/2 teas baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• handful chocolate chips

Directions

1. In the bowl of an electric mixer, cream together the Earth Balance and maple syrup. A couple of minute should do.

2. Then add in the vanilla, almond milk, garbanzos, peanut butter, and banana. Mix on high with the paddle attachment until everything is smooth. 5 to 7 minutes.

3. In another bowl, whisk together the wheat flour, salt, baking powder, baking soda, cinnamon, and nutmeg.

4. Add the dry ingredients to the wet. Mix until well moistened.

5. Fold in the chocolate chips.

6. Preheat your oven to 350 degrees F. Then, lightly grease a bread pan (we used glass) and pour the mix inside.

7. Bake for 30 minutes, then check for done-ness. Then add another 10 to 15 minutes to the bake cycle and keep an eye on the bread so it doesn’t over-bake.

8. Bread is done when a toothpick inserted in the middle comes out clean.

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