Preheat oven to 350°F (175°C).

Grease or line a mini muffin tin.

In a blender or food processor, blend chickpeas, strawberries, applesauce, eggs, honey, and vanilla until smooth.

Pour in blended mixture and fold together until just combined (avoid over-mixing.)

Spoon batter into muffin cups, filling about 3/4 full (I do totally full, it's up to you!)

For mini muffins: 15-18 minutes or until a toothpick comes out clean. Tops should be set and slightly golden.

Let cool completely before serving, they firm up a bit more as they cool.