chickpea muffins

Fluffy peanut butter chickpea muffins with delicious pockets of chocolate chip in every bite. These easy protein packed 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.

Fluffy Flourless Peanut Butter Chickpea Muffins

(15 ounce) can BUSH'S® Organic Garbanzo Beans, rinsed and drained (chickpeas)

eggs

peanut butter (just peanuts + salt)

maple syrup (or sub honey)

vanilla extract

baking powder

salt

dark chocolate chips,

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.

Fluffy Banana Chickpea Muffins made in the food processor with peanut butter and rolled oats! Super moist, flourless and protein-packed. A fun kid-friendly healthy snack that's low in sugar and gluten free. 

Nourishing Banana Chickpea Muffins (protein-packed!)

chickpeas,

medium very overripe bananas

peanut butter (I used salted)

old fashioned oats

coconut sugar*

tsp vanilla extract

cinnamon

apple cider vinegar

baking soda

chocolate chips

Preheat oven to 350 degrees Fahrenheit and grease a muffin tin with cooking spray.

Place all ingredients in the bowl of a food processor and blend until very smooth, scraping down the sides with a rubber spatula as needed. Fold in chocolate chips with spatula, if using.

Using a 1/3 cup measuring cup, scoop batter evenly into muffin tin. Bake for 25 minutes, or until a knife inserted into the muffin comes out clean.

These came together effortlessly, &amp; they taste incredible!! They are fluffy, flavorful, sweet but not overly so, &amp; perfect any time of the day. I love the inclusion of chickpeas! So creative &amp; nourishing.

I can't believe how fluffy these are! Love having these on hand for a quick and nutritious snack!

My baby loved these! We made them with sun butter to be daycare friendly so they turned green but we’re so tasty. They are definitely his favorite snack and I made a double batch to freeze.

I️ made these for my 10 month old and he is obsessed!! Thank you for the easy, nutritious snack.

Made these for my 11 month old and she loved them! So quick and easy, and delish!

These are great! My 2.5 year old who only wants chicken nuggets and mac n cheese actually eats these!

These came out really good! I subbed oat for rice flour and added like half a zucchini. Really good! Thanks

These are great! Both my toddler and I loved them. Super easy to make too; I used almond butter since that's what I had and they're delish, not too sweet and very fluffy.

I have two toddlers who are going through a major picky eating phase. They LOVE these muffins and I love that they’re getting such great nutrition when they eat them! Definitely one of my fave recipes.

These have become part of our arsenal for our newly picky one year old. I feel totally guilt free giving her these with such wholesome ingredients and no sugar necessary! Thanks so much for the recipe.

I really liked these. My teenagers did too until I told them there were chickpeas in them😂 I skipped the chocolate chips and added walnuts instead. Super easy to throw together in the food processor. Thanks!!

Wow these were so good my 15m old son ate these up!  I used light brown sugar and halved it &amp; it still turned out great!  

Thanks for the recipe :)

I made these in a donut pan and my 5 year old loved them! I did sub wowbutter for peanut butter since we have an allergy. I think next time I'll add an extra tablespoon of oil as wowbutter isn't quite as oily as natural peanut butter and they came out just a touch dry. Will definitely make again with that adjustment!

This recipe is great! I’ve made it a couple times with some changes to change the flavor up and they come out perfect every time. We added Nutella one time as well. They seem hard to mess up. Highly recommend!

What a great recipe! Instead of peanut butter I used tahini and added frozen berries inside each muffin just before baking. I added a bit of ground linseed and chia seeds too. 
I didn’t use any additional sugar. And they turned out amazing and soft! Great for kids’ packed lunch! 

Will try this recipe with peanut butter and cacao powder. Should be as yummy. Thank you!!

Great recipe! I’ve used the recipe as is and I’ve also altered the recipe a bit my picky toddler has LOVED them each time! For alterations/substitutions I’ve tried white kidney beans instead of chickpeas (I was out and my daughter was demanding muffins) and I’ve also substituted bananas for apple sauce, delicious! With the apple sauce substitution I had to add a bit more oats because the batter was more runny but they turned out great. I think my next batch I am going to try adding some soaked flaxseed for a bit of extra protein and fiber. 🙂

I make these often. I Use whole cashews and put them in the food processor first to make nut butter. Then recipe as written. I make mini muffins. Usually it makes about 48 and then when I can quit eating them myself, they go in the freezer for preschool lunches. They are thawed by lunch time. 
FYI takes 18 minutes for mini muffins and I rotate half way through.

These muffins are amazing! I used tahini in place of peanut butter and added some blueberries. Delicious! Even my husband ate two of them. I will definitely make these again.

Have been making these since you first posted them.  Sometimes sub white beans and use a little less sugar. Even with less ripe bananas they always turn out so good. They are very versatile and love the extra protein for my small picky kid that doesn't eat much.

These are great. Added 60 grams peanut butter chips .  Found a  YouTube video that shows how to easily remove the skins by soaking in water with baking soda, heating for several minutes and then rinsing.  Great rise and texture.

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Top 3 chickpea muffins recipes from across the web

The most viewed chickpea muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fluffy Flourless Peanut Butter Chic...

Nourishing Banana Chickpea Muffins ...

Nourishing Banana Chickpea Muffins ...

The most viewed chickpea muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine