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Fluffy Flourless Peanut Butter Chickpea Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 59 reviews
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 10 muffins
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

These Fluffy Flourless Peanut Butter Chickpea Muffins are a delicious, protein-packed treat that combines the natural creaminess of peanut butter with the wholesome nutrition of chickpeas. Sweetened with pure maple syrup and studded with dark chocolate chips, these muffins are perfect for a healthy breakfast or a satisfying snack. They are gluten-free, flourless, and easy to prepare using a food processor and oven baking.

Ingredients

Chickpea Mixture

  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 3 large eggs

Wet Ingredients

  • ½ cup (128g) creamy natural peanut butter (just peanuts + salt)
  • ½ cup (156g) pure maple syrup (or substitute honey)
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 teaspoon baking powder
  • ¼ teaspoon salt

Add-ins

  • ⅓ cup (60g) dark chocolate chips, plus 2 tablespoons for sprinkling on top (dairy-free if desired)

Instructions

  1. Preheat and Prepare Muffin Tin: Preheat your oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with 10 muffin liners, as this recipe makes 10 muffins. Spray the inside of each liner with nonstick cooking spray to ensure the muffins do not stick to the liners.
  2. Blend Chickpeas and Eggs: In a food processor or high-powered blender, place the rinsed and drained chickpeas along with 1 of the eggs. Process until the mixture is well blended and smooth.
  3. Add Remaining Ingredients: Add the remaining 2 eggs, creamy natural peanut butter, pure maple syrup, vanilla extract, baking powder, and salt to the blended chickpea mixture. Process again until everything is well combined and the batter is smooth.
  4. Fold in Chocolate Chips: Remove the batter from the processor and gently fold in ⅓ cup of the dark chocolate chips until evenly distributed throughout the batter.
  5. Fill Muffin Cups: Divide the batter evenly among the 10 prepared muffin cups. Be sure to distribute the batter equally for uniform muffin size.
  6. Add Topping: Sprinkle the remaining 2 tablespoons of dark chocolate chips evenly on top of each muffin batter-filled cup for a decorative and tasty finish.
  7. Bake Muffins: Place the muffin tin in the preheated oven and bake for 25 minutes. To check doneness, insert a toothpick into the center of a muffin; it should come out clean when the muffins are fully baked.
  8. Cool Muffins: Remove the muffins from the oven and allow them to cool in the tin on a wire rack for 10 minutes. Then, remove the muffins from the tin and transfer them to the wire rack to cool completely.
  9. Storage: Keep the muffins at room temperature for up to one day. After that, store them in an airtight container in the refrigerator to maintain freshness.

Notes

  • You can substitute almond butter or cashew butter for peanut butter if you prefer a different nut flavor.
  • For best results, use dairy-free chocolate chips if you want the muffins to be dairy-free as well.
  • Store muffins in an airtight container in the fridge after one day to keep them fresh longer.
  • The muffins can be frozen for extended storage; thaw at room temperature or warm gently before serving.

Find it online: https://emilysplate.com/fluffy-flourless-peanut-butter-chickpea-muffins-recipe/