Dark chocolate chips
(plus 2 tbsp for sprinkling on top (dairy-free; if desired)
Instructions
Preheat oven to 350 degrees F. Line a 12 cup muffin tin with 10 muffin liners (we’re only making 10 muffins) and spray the inside of each liner with nonstick cooking spray so that the liners do not stick to the muffins -- this is important.
Place chickpeas and 1 egg in the bowl of a food processor or high powered blender and process until beans are well blended. Add two other eggs, peanut butter, maple syrup, vanilla, baking powder and salt and process again until smooth. Fold in ⅓ cup chocolate chips.
Divide batter evenly among muffin cups. Sprinkle remaining chocolate chips evenly among the tops of each muffin batter. Bake for 25 minutes or until toothpick inserted into the middle of a muffins comes out clean. Place on a wire rack to cool for 10 minutes, then remove muffins from tin and transfer to a wire rack to cool completely. Keep muffins for a day at room temperature, then transfer to fridge and place in an airtight container. Makes 10 muffins.
Notes:
Fluffy peanut butter chickpea muffins with delicious puddles of chocolate chips in every bite. These easy protein-packed chickpea muffins only require 7 simple ingredients and the batter can be made right in the blender or food processor. Easy, freezer-friendly, gluten-free, dairy-free and perfect for snack time or post workout.
Ingredients:
These chickpea muffins are made with only 7 simple ingredients, plus the batter is blended together in a blender or food processor, making this recipe super simple to throw together in no time at all. Here are the ingredients you need:
Chickpeas: you’ll need a can of chickpeas (or garbanzo beans) as the base of the muffins. Chickpeas make them super fluffy and flourless!Eggs: in order to help these flourless peanut butter muffins rise, we have to use eggs.
Peanut butter: the one and only. Make sure to use a natural creamy peanut butter (with just peanuts) to keep the recipe consistency and texture nice and fluffy.
Pure maple syrup: I love using pure maple syrup in my recipes for the perfect amount of sweetness while keeping the recipes refined sugar free.
Vanilla extract: if you don’t have it, don’t worry about it. Vanilla adds a nice flavour, but the muffins will still be wonderful without it. I prefer using alcohol free vanilla extract.
Baking powder: to help the muffins rise and get all fluffy inside! Make sure your baking powder is fresh.
Chocolate chips: I prefer to use dark chocolate chips, but mini chocolate chips, semi-sweet or dairy-free chocolate chips will all work well.
Easy ingredient swaps:
These healthy chickpea muffins use plenty of pantry staples, but can easily be customized. Here’s what I recommend in terms of ingredient swaps:
For the peanut butter: I have only tested this recipe with peanut butter, but I also think other nut butters such as almond or cashew should work out similarly.
For the maple syrup: you can use honey in place of the maple syrup, but just note that the muffins may end up tasting sweeter.
Can I make them vegan?Unfortunately, I would not recommend using an egg replacement in this recipe. The 3 eggs are essential to the texture of these muffins.
Storage, these muffins keep well at room temperature for 1 day, then I recommend putting them in the fridge. They freeze well in an air tight container for up to 3 months.
