PB & J Chickpea Muffins - Alberta Pulse Growers

Ingredients

• 2 cups (500 mL) cooked or canned chickpeas, drained & rinsed (see notes)
• 3 large eggs, divided
• 3/4 cup (175 mL) creamy natural peanut butter (see notes)
• 1/3 cup (75 mL) pure maple syrup
• 1 tsp (5 mL) vanilla extract
• 2 tsp (10 mL) baking powder
• 1/2 tsp (2 mL) salt
• 1/2 cup (125 mL) fresh or frozen raspberries
• 2 Tbsp (30 mL) raspberry jam