Place the chickpeas and oil in a blender and blend for a few minutes until smooth. Add the remaining ingredients: eggs, vanilla extract, almond extract, Greek yogurt, honey, coconut sugar, almond flour, rolled oats, baking soda, and baking powder. Blend until very smooth.
Add the sprinkles to the blender and use a spoon or spatula to mix. DO NOT use the blender for the sprinkles.
Spray a mini muffin tin with nonstick cooking spray and evenly divide up the batter. Top with additional sprinkles if desired.
Bake for 20 minutes until a toothpick inserted into the center comes out clean.
Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/healthy-mini-sprinkle-muffins/