Description
These delicious fluffy flourless peanut butter chickpea muffins combine the rich, creamy flavor of peanut butter with the nutritional benefits of chickpeas. Naturally sweetened with pure maple syrup and enhanced with dark chocolate chips, these muffins are moist, protein-packed, and perfect for a gluten-free treat or a wholesome snack.
Ingredients
Scale
Base Ingredients
- 15 ounces canned chickpeas (drained and rinsed)
- 3 large eggs (divided)
- 0.5 cup creamy natural peanut butter
- 0.5 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 0.25 teaspoon salt
Add-ins
- 0.42 cup dark chocolate chips (â…“ cup plus 2 tablespoons)
Instructions
- Preheat the Oven: Set your oven to 350 degrees Fahrenheit to ensure it reaches the right temperature for perfectly baked muffins.
- Prepare Muffin Tin: Line a 10-cup muffin tin with muffin liners and spray them lightly with nonstick cooking spray to prevent sticking.
- Blend Chickpeas and Egg: Place the drained and rinsed chickpeas with one of the eggs into a food processor or high-powered blender and blend until fully combined into a smooth mixture.
- Add Remaining Ingredients: Add the remaining two eggs, creamy peanut butter, pure maple syrup, vanilla extract, baking powder, and salt to the blender. Process again until the batter is smooth and homogenous.
- Fold in Chocolate Chips: Gently fold in â…“ cup of dark chocolate chips into the batter to ensure they are evenly distributed without breaking.
- Fill Muffin Cups: Evenly divide the batter among the prepared muffin liners in the tin. Then sprinkle the remaining 2 tablespoons of chocolate chips on top of each muffin for added chocolate bursts.
- Bake: Bake the muffins in the preheated oven for 25 minutes or until a toothpick inserted in the center comes out clean, indicating they are done.
- Cool Muffins: Remove the muffins from the oven and let them cool on a wire rack for about 10 minutes before removing them from the muffin tin to avoid breaking.
Notes
- Use canned chickpeas to save time, but be sure to rinse and drain them well to reduce sodium content.
- Ensure the eggs are at room temperature for better blending and texture.
- You can substitute dark chocolate chips with dairy-free or vegan chocolate chips to accommodate dietary preferences.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a nut-free version, try sunflower seed butter instead of peanut butter.
