Veggie Chickpea Muffins

  • 1 small zucchini (3/4 cup squeezed and packed)
  • 1 small/medium carrot (1/2 cup shredded carrots)
  • 1/2 cup chickpeas
  • 4 medjool dates
  • 2 large eggs
  • 1/4 cup maple syrup (this alone gives a mild sweetness to the muffins)
  • 1/4 cup brown sugar or maple syrup (add this if you want a sweeter muffin)
  • 1/4 cup melted butter or oil (use butter only if serving warm or same day. Use oil if you’ll eat over a few days)
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 cup rolled oats
  • 1/4 cup unsweetened shredded coconut
  • 1/2 cup yogurt chips or white chocolate chips
  • 3/4 cup whole wheat pastry flour
  • 3/4 cup all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup milk (use of batter seems dry)

  1. Set a rack in the center of the oven and pre-heat to 400-F (temperature will later be reduced to 350-F). Grease muffin tin or use muffin liners – give the muffin liners a spritz of cooking spray.
  2. Shred the zucchini in a food processor. Pour into a towel and squeeze out the excess moisture. Measure out 3/4 cup zucchini and set aside.
  3. Shred the carrot in the processor. Measure out 1/2 cup of carrot and leave it in the processor. Add the zucchini back into the food processor.
  4. Add the chickpeas, dates, eggs, maple syrup, brown sugar (if using), butter, vanilla, cinnamon, and salt. Blend until smooth.
  5. Optional step: Add the oats and pulse a few times to break them up slightly.
  6. Pour the mixture into a bowl and fold in the nuts, shredded coconut, and yogurt chips.
  7. Place a sifter over the bowl and add whole wheat pastry flour, all purpose flour, baking powder, and baking soda; fold just until incorporated.
  8. Fill muffin cups all the way to the top.
  9. Place into 400-F oven and immediately reduce the temperature to 350-F.
  10. Bake for 20-25 minutes, or until a knife inserted into the center comes out clean, or with a few moist crumbs attached.
  11. Cool in the pan for 5 minutes and then remove to a rack. Enjoy warm or refrigerate.

Original version (these came out a bit gummy)

2 ripe bananas

1 cup pumpkin puree

1 medium zucchini, shredded and squeezed out

2 teaspoons vanilla extract

1/3 cup packed brown sugar

2 eggs

1/3 cup packed medjool dates (about 6 dates)

1/4 cup oil

1 cup garbanzo beans (3/4 cup)

1 cup rolled oats

1/2 cup nuts no nuts

1/2 – 1 cup yogurt chips or white chocolate chips (optional)

1 cup whole wheat pastry flour

3/4 cup all purpose flour

1/2 teaspoon baking soda

3/4 teaspoon baking powder

1 teaspoon cinnamon

1/4 teaspoon salt

milk, as needed if too thick


Version 2

2 ripe bananas

3/4 cup chickpeas

2 large eggs

1/4 cup maple syrup

1/4 cup butter

1 teaspoon vanilla extract

1 teaspoon cinnamon 

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup rolled oats

1 zucchini, shredded and wrung out (about 1/2 cup)

1 carrot, shredded (about 1/2 cup)

1/2 cup nuts (optional)

1/4 cup unsweetened shredded coconut, optional

1/2 cup yogurt chips or white chocolate chips (optiona)

3/4 cup whole wheat pastry flour

3/4 cup all purpose flour

milk

Rating: 5 out of 5.

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