Breads & Muffins/ Breakfast/ Muffins/ Muffins

Peanut Butter Chickpea Muffins

These don’t have exactly the same texture as a regular muffin, 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.

Adapted from AmbitiousKitchen.com

Ingrdients

  • 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
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1/3 cup dark chocolate chips, reserve some for topping

Instructions

Makes 10 muffins
  1. Preheat oven to 350 degrees F. Grease 10 muffin cups or use 10 liners that are sprayed to prevent sticking.
  2. Place chickpeas and 1 egg in the bowl of a food processor or high powered blender and process until beans are well blended.
  3. Add two other eggs, peanut butter, maple syrup, vanilla, baking powder and salt and process again until smooth.
  4. Fold in chocolate chips.
  5. Divide batter evenly among muffin cups. uffin 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.

Peanut Butter Chickpea Muffins

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Breads, Muffins
Serves: 10
Prep Time: 15 minutes Cooking Time: 25 minutes Total Time: 40 minutes

Ingredients

  • 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
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1/3 cup dark chocolate chips

Instructions

1

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.

2

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.

3

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.

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