This dish contains the following allergens: Milk/Dairy, Eggs, milk, Tree Nuts, Peanuts
Cooking mode
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1 x can
butter beans or chickpeas, drained and rinsed
2
eggs
100ml
milk of choice
3 tbsp
peanut butter
75g
coconut sugar
50g
ground almonds
1 tsp
vanilla extract
1 tsp
baking powder
100g
frozen blueberries
70g
dark chocolate, chopped
1 x can
butter beans or chickpeas, drained and rinsed
2
eggs
3.5fl. oz
milk of choice
3 tbsp
peanut butter
2.63oz
coconut sugar
1.75oz
ground almonds
1 tsp
vanilla extract
1 tsp
baking powder
3.5oz
frozen blueberries
2.45oz
dark chocolate, chopped
Utensils
Step 1
Preheat the oven to 180C and lightly grease a 6-hole muffin tin (or use a silicone one).
Step 2
Place the butter beans/chickpeas, eggs, milk, nut butter, sugar, ground almonds, vanilla and baking powder into your Ninja Kitchen food processor and whizz up until smooth and quite thick.
Step 3
Stir in the blueberries and chocolate pieces, then divide between the muffin tin to fill each to the top.
Step 4
Bake for 20-25 minutes until risen and golden. Leave to cool then pop out and enjoy!
Preheat the oven to 180C and lightly grease a 6-hole muffin tin (or use a silicone one).
1 x can
butter beans or chickpeas, drained and rinsed
2
eggs
100ml
milk of choice
3 tbsp
peanut butter
75g
coconut sugar
50g
ground almonds
1 tsp
vanilla extract
1 tsp
baking powder
100g
frozen blueberries
70g
dark chocolate, chopped
1 x can
butter beans or chickpeas, drained and rinsed
2
eggs
3.5fl. oz
milk of choice
3 tbsp
peanut butter
2.63oz
coconut sugar
1.75oz
ground almonds
1 tsp
vanilla extract
1 tsp
baking powder
3.5oz
frozen blueberries
2.45oz
dark chocolate, chopped
Step 2 of 4
Place the butter beans/chickpeas, eggs, milk, nut butter, sugar, ground almonds, vanilla and baking powder into your Ninja Kitchen food processor and whizz up until smooth and quite thick.
1 x can
butter beans or chickpeas, drained and rinsed
2
eggs
100ml
milk of choice
3 tbsp
peanut butter
75g
coconut sugar
50g
ground almonds
1 tsp
vanilla extract
1 tsp
baking powder
100g
frozen blueberries
70g
dark chocolate, chopped
1 x can
butter beans or chickpeas, drained and rinsed
2
eggs
3.5fl. oz
milk of choice
3 tbsp
peanut butter
2.63oz
coconut sugar
1.75oz
ground almonds
1 tsp
vanilla extract
1 tsp
baking powder
3.5oz
frozen blueberries
2.45oz
dark chocolate, chopped
Step 3 of 4
Stir in the blueberries and chocolate pieces, then divide between the muffin tin to fill each to the top.
1 x can
butter beans or chickpeas, drained and rinsed
2
eggs
100ml
milk of choice
3 tbsp
peanut butter
75g
coconut sugar
50g
ground almonds
1 tsp
vanilla extract
1 tsp
baking powder
100g
frozen blueberries
70g
dark chocolate, chopped
1 x can
butter beans or chickpeas, drained and rinsed
2
eggs
3.5fl. oz
milk of choice
3 tbsp
peanut butter
2.63oz
coconut sugar
1.75oz
ground almonds
1 tsp
vanilla extract
1 tsp
baking powder
3.5oz
frozen blueberries
2.45oz
dark chocolate, chopped
Step 4 of 4
Bake for 20-25 minutes until risen and golden. Leave to cool then pop out and enjoy!
1 x can
butter beans or chickpeas, drained and rinsed
2
eggs
100ml
milk of choice
3 tbsp
peanut butter
75g
coconut sugar
50g
ground almonds
1 tsp
vanilla extract
1 tsp
baking powder
100g
frozen blueberries
70g
dark chocolate, chopped
1 x can
butter beans or chickpeas, drained and rinsed
