Breads & Muffins/ Breakfast/ Muffins/ Muffins

Veggie Chickpea Muffins

Garbanzo beans, pumpkin, zucchini, oats, and whole wheat flour. Sometimes I add shredded coconut, yogurt, flax, carrots. Everything seems to work! These are my “everything but the kitchen sink” muffins. They are always delicious and tender with just the right amount of sweetness.

Ingredients

  • 2 ripe bananas, mashed
  • 1/2 cup loosely packed shredded carrot (about 1 medium)
  • 1/2 cup shredded zucchini, packed
  • 1 teaspoons vanilla extract
  • 1/3 cup packed brown sugar 
  • 2 large eggs
  • 1/3 cup packed medjool dates (about 6 dates)
  • 1/4 cup any oil
  • 1/2 can garbanzo beans, drained and rinsed (about 3/4 cup)
  • 1 cup rolled oats
  • 1/2 cup nuts (optional)
  • 1/2 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
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon 
  • 1/4 teaspoon salt

Instructions

  • In a large mixing bowl mash 2 bananas with a fork and then mix in:
    • 1/2 cup shredded zucchini, packed (first squeeze out and then measure out)
    • 1 teaspoons vanilla extract
    • 1/3 cup packed brown sugar 
    • 2 large eggs
  • In a food processor add:
    • 1/3 cup packed dates (about 5 dates)
    • 1/4 cup any oil
    • 3/4 cup garbanzo beans, drained and rinsed
    • Add 1/4 cup milk if the mixture is dry and unable to blend well.
  • Add food processor ingredients to the bowl and mix well. 
  • Add the following Into the bowl stir:
    • 1 cup rolled oats
    • 1/2 cup nuts (optional)
    • 1/2 cup yogurt chips or white chocolate chips (optional)
  • In a separate bowl mix: 
    • 1 cup whole wheat pastry flour
    • 3/4 cup all purpose flour
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon baking powder 
    • 1 teaspoon cinnamon 
    • 1/4 teaspoon salt
  • Combine the two bowls and mix until just combined.
  • Fill muffin cups all the way to the top.
  • Bake for 25 minutes or until toothpick inserted into the center comes out clean.
  • Cool in the pan for 10 minutes and then remove to rack to complete cooling. Enjoy warm or refrigerate.

Veggie Chickpea Muffins

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Ingredients

  • 2 ripe bananas, mashed
  • 1/2 cup loosely packed shredded carrot (about 1 medium)
  • 1/2 cup shredded zucchini, packed (first squeeze out and then measure out)
  • 1 teaspoons vanilla extract
  • 1/3 cup packed brown sugar
  • 2 large eggs
  • 1/3 cup packed medjool dates (about 6 dates)
  • 1/4 cup any oil
  • 1/2 can garbanzo beans, drained and rinsed (about 3/4 cup)
  • 1 cup rolled oats
  • 1/2 cup nuts (optional)
  • 1/2 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
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt

Instructions

1

Preheat oven to 375-F. Grease muffin tin or use muffin liners.

2

In a large mixing bowl smash bananas with a fork.

3

Add pumpkin puree, zucchini, vanilla, brown sugar, and egg; mix well.

4

In a food processor, mix dates, oil, and garbanzo beans; add to the mixing bowl.

5

Mix in oats, nuts and yogurt chips until combined.

6

Place a fine mesh sieve over the mixing bowl (or use a separate bowl) and sift in the flours, baking soda, cinnamon, and salt. If the batter seems dry, add a splash of milk.

7

Bake for about 25 minutes or until a knife inserted into the center comes out clean.

Notes

Store in a covered container for a week in the fridge.

original recipe

  • 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 any 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

Instructions

  • In a large mixing bowl mash 2 bananas with a fork and then mix in:
    • 1 egg
    • 1/2 cup shredded zucchini (packed/squeezed out)
    • 1 teaspoon vanilla extract,
    • 1/3 cup packed brown sugar
  • In a food processor add:
    • 1/3 cup packed dates (about 5 dates)
    • 1/4 cup any oil
    • 3/4 cup garbanzo beans, drained and rinsed
  • Add food processor ingredients to bowl and mix well.
  • Into the bowl stir:
    • 1 cup rolled oats
    • 1/2 cup yogurt chips or white chocolate chips
  • In a separate bowl mix:
    • 1 cup whole wheat pastry flour
    • 3/4 cup all purpose flour
    • 1/2 teaspoon baking soda
    • 3/4 teaspoon baking powder (used 1/2 tsp)
    • 1 teaspoon cinnamon 
    • 1/4 teaspoon salt
  • Combine the two bowls and mix until just combined.
  • Fill muffin cups all the way to the top.
  • Bake for 25 minutes or until toothpick inserted into the center comes out clean.
  • Cool in the pan for 10 minutes and then remove to rack to complete cooling. Enjoy warm or refrigerate.

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