These simple mini muffins will make taking breakfast to go a breeze!
Place all ingredients in a blender and blend until smooth.
Lightly spray a mini muffin pan with oil. Divide batter into all 12 cups, right to the top of the rim. Divide the remaining 1 tablespoon of rolled oats on top of each muffin.
When draining the chickpeas, ensure to reserve all the chickpeas for the chickpea fritter recipe, and all the brine as you will use it to make the banana oat muffins and banana pancakes! I usually drain and reserve the chickpea brine anyway because you can easily freeze it. Then you always have it ready for recipes calling for aqua faba. It's used in the hot for food cookbook to make the incredible meringue for the lemon meringue pie tarts too!