Fluffy Flourless Peanut Butter Chickpea Muffins

flourless peanut butter chickpea muffin with a bite taken out

Fluffy Flourless Peanut Butter Chickpea Muffins

Fluffy peanut butter chickpea muffins with delicious puddles of chocolate chips in every bite. These easy protein-packed chickpea 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.

Course Breakfast, Dairy Free, Gluten Free, Grain Free, Snack

Cuisine American

Keyword chickpea muffins, flourless chickpea muffins, gluten free chickpea muffins, peanut butter chickpea muffins

Prep Time 10

Cook Time 25

Total Time 35

Servings muffins

Calories 219cal

Author Monique Volz of AmbitiousKitchen.com

Ingredients

1 (15 ounce) can chickpeas, rinsed and drained
3 large eggs
½ cup (128g) creamy natural peanut butter (just peanuts + salt)
½ cup (156g) pure maple syrup (or sub honey)
1 teaspoon vanilla extract
1 teaspoon baking powder
¼ teaspoon salt
⅓ cup (60g) dark chocolate chips, plus 2 tablespoons for sprinkling on top (dairy-free, if desired)

Instructions

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.

Video

Notes

Feel free to use almond butter or cashew butter instead of peanut butter.

See the full post for storing & freezing instructions.

Nutrition