Peanut Butter Chickpea Muffins

Adapted from

Peanut Butter Chickpea Muffins

Breads, Muffins, breakfast
Serves: 10 muffins

When I came across this recipe for Fluffy Flourless Peanut Butter Chickpea Muffins, I was both intrigued and skeptical. I can’t say they have the texture of regular muffins, but they are yummy nonetheless. They certainly hit the spot when you want a sweet treat, and they’re a great way to sneak in a serving of beans.


  • 1 (15 ounce) can chickpeas (garbanzo beans)
  • 3 large eggs
  • 1/2 cup creamy natural peanut butter
  • 1/4 cup pure maple syrup or honey
  • 1/4 cup *date paste or more maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1/3 cup dark chocolate chips, reserve some for topping



Preheat oven to 350-F. Grease 10 muffin cups or use 10 liners that are sprayed to prevent sticking.


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 more eggs, peanut butter, maple syrup, vanilla, baking powder, and salt; process again until smooth.


Fold in most of the chocolate chips.


Divide batter evenly among muffin cups. Add the rest of the chocolate chips on top.


Bake for 25 minutes or until toothpick inserted into the middle 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.


Date Paste: Pack 1 cup of dates into a measuring cup. Add dates and 1/2 cup boiling water to bowl and allow to soak for 10 minutes. Blend in a blender or food processor until smooth. You can add a little more water if needed to make it mix well. Store in the freezer (It will not completely harden so you can easily take out the amount needed).

Rating: 5 out of 5.

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