These Flourless Chocolate Chip Chickpea Muffins are easy to make for a healthy breakfast or snack! Lightly sweetened, high in protein, healthy fat and a good source of fiber and iron. Soft, fluffy and truly addicting. Gluten Free + Low Calorie
Just letting you know, this Chocolate Chip Chickpea Muffin recipe was originally published in July 2015. I retested, rephotographed and updated the content for you. Hope you enjoy it!
Muffins! It’s Muffin Monday today. I’ve got some to die for Chocolate Chip Chickpea Muffins for ya today and I just know you are gonna love these bad boys. Don’t get me wrong, I love a good almond flour or gluten free oat flour muffin, but baking with chickpeas takes muffin making to a whole new level.
Chickpeas combined with nut butter like almond or peanut butter make oh so dreamy creamy muffins. The healthy fat combines so well with the chickpeas giving them their creamy inside. They’re decadent and almost too good to be healthy. Toss in a few chocolate chips and you’ve got the best chocolate chip muffins of your life.
Now that I think of it, I should have named this post the only chocolate chip muffins you will ever need because once you try them, you may never go back. I used chickpeas in these chickpea blondies, chickpea protein bars and vegan chickpea donuts, so I knew they would have to be good in muffins. OMG YES!
And they have chocolate, I mean chocolate! Need I say more? You better believe these will be going on a future Skinny Fitalicious Meal Plan as a healthy treat. That’s what I love about the meal plans, you get to eat goodies!
Grab your muffin tins because you NEED these healthy treats in your life!
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Chocolate Chip Chickpea Muffins
These Flourless Chocolate Chip Chickpea Muffins are easy to make for a healthy breakfast or snack! Lightly sweetened, high in protein, healthy fat and a good source of fiber and iron. Soft, fluffy and truly addicting. Gluten Free + Low Calorie
Ingredients
- 15 ounces chickpeas drained
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup almond butter creamy, or peanut butter (I buy the Target brand)
- 1/3 cup Gluten Free Rolled Oats
- 1/3 cup coconut sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup mini chocolate chips dairy free
Instructions
Preheat oven to 350 F. Prepare a muffin tin with muffin liners or greasing it well with oil.
Place all the ingredients except the chocolate chips into a food processor or blender. Blend on high until smooth.
Transfer the batter to a mixing bowl and fold in the chocolate chips. Fill the muffin cavities 3/4 of the way full with the batter.
Bake at 350 F 20 minutes or until slightly brown and a toothpick can be removed from the center clean.
Let the muffins sit in the pan 5 minutes before gently removing and transferring to a wire baking rack.
Store muffins in the refrigerator 7-10 days and in the freezer up to 60 days.
Recipe Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Custom Meal Plans
Work with Megan to develop a custom macro or standard meal plan to reach your goals.
What I Used For The Recipe
Vegan Chickpea Blondies
Chickpea Pumpkin Protein Bars
Vegan Chickpea Blueberry Donuts
These sound amazing! Another hit, with the best of summer represented. Plus you win by making it both decadent as well as healthy–I like decadence just fine, but I also like my treats to be light and refreshing. Particularly in the summer! And of course I’m a horder. I horde crispy m&m’s. Especially when I didn’t know that they were back for good!
Happy 4th Susie! I’ve never heard of crispy m&m’s. When did this happen?
Yum, love the red white and blue and all the berries 🙂 I just cleaned out my pantry and surprisingly am not hoarding any food right now 🙂 Except maybe plantains, I always like to have both green and yellow on hand.
I organized mine yesterday consolidating and putting things into canisters. It looks better, but still it’s a little crazy in there for me and my ADD. Have a happy 4th Michele!
These sound divine! Except I just made some chickpea type strawberry shortcakes.
I don’t really hoard, but I do collect: clothes, shoes, nut butters, mugs (I try to get a mug from each state I run a HM in). I’m eclectic.
Strawberry shortcakes sound good too! Haha…I “collect” all those things too. Hope you have a great 4th!
I love baking with chickpeas! These look perfect. Did you know you can use the bean just as an egg replacer?! I just learned that from Debbie’s blog this week. Can’t wait to try it out.
Wait which Debbie is this? I need to read this post. If this is true, it just changed my life.
The muffins looks amazing! I’m on a mission now to try a few recipes with chickpeas. Thanks for sharing the inspiration to try something new 🙂
Have a wonderful weekend Megan! xoxo
They’re so good, but do use canned chickpeas. Garbanzo bean flour isn’t the same. Happy 4th lady!
Happy Fourth Megan! I’m currently in Venice Beach and hanging out with friends. I love weekend get togethers with friends. 🙂
You too friend! I wish I was on the beach with you & not in a boot. 🙁
Muffins are delicious. I substituted 1/2 cup of applesauce for the eggs.
These sound delicious! I do need some advice though. The preschool I teach at is looking for a new recipe to replace a black bean brownie muffin that has just not gone over well with both children and staff. This recipe looks fantastic but we can’t use nut butters due to allergies. What could we replace the peanut butter with that would still keep the muffin texture?
Tahini, coconut butter or sunflower butter are allergy free would give them the same texture. Unfortunately, sunflower butter will turn the muffins green from the chemical reaction with baking soda/powder so the kids probably won’t like that. Coconut butter has a very distinct flavor which will change what these taste like. Tahini (ground sesame seeds) is probably the best alternative.