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These Chocolate Chip Chickpea Muffins made from garbanzo beans are flourless, easy to make, lightly sweetened, higher in plant-based protein, and soft, fluffy and truly delicious!
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, while I love a healthy banana bread muffin or gluten free blueberry muffin, but muffins made with chickpeas are my favorite!
Chickpeas combined with nut butter like almond or peanut butter make oh so dreamy creamy muffins. These healthy garbanzo bean brownies have similar ingredients and you would never know they’re made from chickpeas.
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!
If you want to experiment more with baking with chickpeas you will want to try these pumpkin protein bars and donuts made with garbanzo beans next, so I knew they would make tasty muffins!
And they have chocolate, I mean chocolate! Need I say more? You will definitely want to add these weekly menu plan!
Want more healthy chickpea recipes? Try these protein bars with garbanzo beans, healthy chickpea blondes and chickpea donuts next!
Chocolate Chip Chickpea Muffins
Ingredients
- 15 ounces chickpeas, drained
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup almond butter, or nut butter of choice
- 1/3 cup Gluten Free Rolled Oats, or regular rolled oats
- 1/3 cup coconut sugar, or sugar of choice
- 1 teaspoon baking powder
- 1/4 teaspoon 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.
Notes
- Do not use sunflower butter for this recipe as the muffins will turn green.
- Store muffins in the refrigerator 7-10 days and in the freezer up to 60 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Substitutes for the coconut sugar please? I’m trying this in the morning, but I have no coconut sugar. They look amazing!
You can substitute with brown sugar, monkfruit, stevia.