1.Preheat oven to 350 degrees and line a muffin pan with foil liners. Set aside until ready to fill.
2.Drain, rinse, and drain again, the can of chickpeas.
3.In a blender, add the chickpeas along with the almond milk and vanilla extract; blend.
4.Now add the rest of the ingredients one at a time and blend after each ingredient. Blend until VERY smooth.
5.Pour into a large measuring cup, if you don’t have a large one then do this in batches.
6.Fill each cup 3/4 of the way. You will have plenty for 12 nice size muffins.
7.Bake for about 25 minutes. Turn the pan around after 15 minutes or so for even baking.
8.A toothpick or wooden skewer should come out clean or with dry crumbs.
9.Cool in pan for about 10 minutes and then transfer to a cooling rack. Enjoy!