Preheat oven to 350 degrees. Line 12 - muffin pan with paper or silicon muffin liners. You’ll need to lightly spray the inside of the muffin liners with olive oil or nonstick spray. Doing this step will allow your muffins to pop out beautifully intact!

Place rinsed chickpeas and 3 eggs into a multi-blade blender or food processor. (I highly recommend a multi-blade blender for this). Process until the beans are smooth. You’ll need to scrape down the sides of the blender a few times. Add peanut butter, maple syrup and vanilla. Continue to blend until the mixture is completely smooth.

Add Protein Powder, PB 2, baking powder and salt. Blend until dry ingredients are fully incorporated and the batter is smooth.

Remove the blender blade, and fold the chocolate chips into the batter (reserving 2 Tablespoons)

Evenly divide the batter into the prepared muffin liners. Sprinkle remaining 2 Tablepoons on the muffin tops.

Bake for 22-25 minutes or until a toothpick inserted into the middle of the center muffin comes out clean. Place muffin pan on a wire rack to cool for 10-15 minutes, then remove muffins to continue cooling. Once the muffins are completely cool, remove the paper or silicon liners for storage.

These muffins can be stored at room temperature for a day; or store them in an airtight container in the refrigerator for 1 week or freezer for up to 3 months.