PREP TIME 10 MINUTES
COOK TIME 25 MINUTES
TOTAL TIME 35 MINUTES
SERVES 10 (Makes 10 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.
Peanut Butter Chickpea Muffins

Ingredients

  • 1 (15 oz) can chickpeas, rinsed and drained
  • 3 large eggs
  • 1/2 cup creamy natural peanut butter (you can you substitute with any nut butter)
  • 1/2 cup pure maple syrup (or substitute with honey)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1/3 cup dark chocolate chips, plus 2 tablespoons for sprinkling on top (dairy-free, if desired)

Instructions

  1. Preheat oven to 350F. 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 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.