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Easy Flourless Blueberry Muffins (No Added or Artificial Sugar, Gluten-Free)

Jennifer Hunt, RDN, LD
Print Recipe
Servings 12

Ingredients
  

  • 15 oz can garbanzo beans rinsed and drained
  • 1 cup medjool dates about 130-140 grams or about 8 dates
  • 1/2 cup rolled oats
  • 3 eggs
  • 1 tsp vanilla extract
  • 1/4 cup coconut oil melted
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 cups fresh blueberries

Instructions
 

  • Place dates in a microwave safe container along with 1 cup of water and microwave on high for 2 minutes. Drain off water.
  • Place softened dates and chickpeas in food processor and process until mostly smooth (you will need to scrape down the sides 1 or 2 times). Add in rest of the ingredients except blueberries and process until a batter forms.
  • Stir in blueberries. Scoop into greased muffin tin (I use a Misto) and bake on 350 degrees for 20-25 minutes or until toothpick comes out clean.

Notes

Make sure you drain water off dates before putting into food processor.
Nutrition
Calories 147; Total Fat 7g (Saturated Fat 4g); Cholesterol 47mg; Sodium 201mg; Carbohydrate 19g; Fiber 3g; Sugar 9g (Added Sugar 0g); Protein 4g