Lemon Poppyseed Chickpea Muffins

• 3 large eggs
• 2 tablespoons oil, a monounsaturated, neutral tasting one
• 2 15-oz cans chickpeas, drained and rinsed
• 1 cup palm sugar (you can use cane sugar, but it won't be low glycemic. i haven't tried agave nectar, as it messes with the liquid proportions)
• 2 lemons, zested in one bowl and 1 squeezed in another
• 2 teaspoons vanilla
• 2 teaspoons baking powder
• 1/2 teaspoons xanthan gum or guar gum (optional, to help bind)
• 1 1/2 tablespoons poppyseeds

1. Preheat oven to 350u0b0F. Line a standard-size muffin baking tray with paper baking cups. Note: If You Care(R) unbleached paper baking liners are great as you don't need to grease your pan and your baked good doesn't stick (it's a pet-peeve of mine when half of a muffin/cupcake is stuck to the paper).
2. In a blender, add all ingredients (in order as they are listed) except the lemon juice and poppyseeds. Blend until very smooth. Add juice and poppyseeds and blend more until seeds are evenly distributed in batter.
3. Pour batter into the lined muffin tray. Bake for 25 minutes or until the muffins pass the clean toothpick test. (You can also bake this in a cake or loaf pan.)
4. Remove from tray and let cool. Refrigerate or freeze or eat them up as they can spoil easily. (If refrigerated, you can heat them in the microwave for 15 seconds or so. Longer if frozen, obviously.)

eggs, oil, chickpeas, palm sugar, lemons, vanilla, baking powder, xanthan gum or, poppyseeds

Taken from food52.com/recipes/3933-lemon-poppyseed-chickpea-muffins (may not work)