Oatmeal Raisin Muffins

We are renovating our kitchen for the next couple of weeks and looking for easy breakfasts that freeze. This recipe starts from skinnyfitalious but we made changes to fit our needs. The changes are marked with *

Ingredients

• 15 ounces chickpeas drained
• 2 TBS flax meal and 6 TBS warm water , mixed together and allowed to rest for 10 minutes *
• 2 tsp vanilla extract
• 1/2 cup sunflower butter creamy *
• 1/3 cup Gluten Free Rolled Oats
• 1/3 cup sugar *
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup raisins *
• 1/2 tsp cinnamon *

Instructions

1. Preheat oven to 350 F. Prepare a muffin tin with muffin liners or greasing it well with oil. 

2. Place all the ingredients except the raisins into a food processor or blender. Blend on high until smooth. 

3. Transfer the batter to a mixing bowl and fold in the raisins. Fill the muffin cavities 3/4 of the way full with the batter.

4. Bake at 350 F 20 minutes or until slightly brown and a toothpick can be removed from the center clean. 

5. Let the muffins sit in the pan 5 minutes before gently removing and transferring to a wire baking rack. 

6. Store muffins in the refrigerator 7-10 days and in the freezer up to 60 days.