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Chocolate Chip Chickpea Muffins {GF, Low Calorie}

April 16, 2018

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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

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.

Click here to pin this recipe!


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

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.

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

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!

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

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!

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

More Healthy Chickpea Recipes!

Chickpea Pumpkin Protein Bars

Vegan Chickpea Blondies

Vegan Chickpea Blueberry Donuts

Click here to pin this recipe!

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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

Author Skinny Fitalicious
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 15 minutes
Total Time 25 minutes
Servings 12 muffins
Calories 178 kcal
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
5 from 2 votes
Print

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
US Customary - Metric

Instructions

  1. Preheat oven to 350 F. Prepare a muffin tin with muffin liners or greasing it well with oil. 

  2. Place all the ingredients except the chocolate chips into a food processor or blender. Blend on high until smooth. 

  3. 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.

  4. Bake at 350 F 20 minutes or until slightly brown and a toothpick can be removed from the center clean. 

  5. Let the muffins sit in the pan 5 minutes before gently removing and transferring to a wire baking rack. 

  6. 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.
Course Muffins
Cuisine American, Dessert
Keyword breakfast, chickpea, chocolate, dairy free, flourless, glutenfree, healthy, low sugar, lowcalorie, muffin
Nutrition facts per serving (1muffin)
Calories 178 kcal
Fat 8 g
Saturated Fat 1 g
Cholesterol 31 mg
Sodium 75 mg
Potassium 242 mg
Carbohydrates 19 g
Fiber 4 g
Sugar 7 g
Protein 6 g
Vitamin A 65 %
Vitamin C 0.5 %
Calcium 82 %
Iron 1.7 %

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What I Used For The Recipe

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

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 CalorieThese 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

About Megan

Megan is a certified nutrition practitioner, author, freelance food photographer and fitness instructor living in Phoenix, Arizona. On her blog, Skinny Fitalicious she shares EASY, gluten free recipes for weight loss. Follow Megan on Facebook, Twitter, Pinterest and Instagram for the latest updates.

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    Recipe Rating




  1. SuzLyfe (@suzlyfe) says

    July 3, 2015 at 4:00 am

    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!

    Reply
    • Megan says

      July 3, 2015 at 7:53 pm

      Happy 4th Susie! I’ve never heard of crispy m&m’s. When did this happen?

      Reply
  2. Michele @ paleorunningmomma says

    July 3, 2015 at 4:27 am

    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.

    Reply
    • Megan says

      July 3, 2015 at 7:54 pm

      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!

      Reply
  3. Judy @ Chocolaterunsjudy says

    July 3, 2015 at 7:14 am

    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.

    Reply
    • Megan says

      July 3, 2015 at 7:55 pm

      Strawberry shortcakes sound good too! Haha…I “collect” all those things too. Hope you have a great 4th!

      Reply
  4. Laura @ Sprint 2 the Table says

    July 3, 2015 at 9:52 am

    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.

    Reply
    • Megan says

      July 3, 2015 at 7:56 pm

      Wait which Debbie is this? I need to read this post. If this is true, it just changed my life.

      Reply
  5. jill conyers says

    July 4, 2015 at 1:39 am

    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

    Reply
    • Megan says

      July 4, 2015 at 2:19 pm

      They’re so good, but do use canned chickpeas. Garbanzo bean flour isn’t the same. Happy 4th lady!

      Reply
  6. Daisy @ Fit Wanderlust Runner says

    July 4, 2015 at 1:51 pm

    Happy Fourth Megan! I’m currently in Venice Beach and hanging out with friends. I love weekend get togethers with friends. 🙂

    Reply
    • Megan says

      July 4, 2015 at 2:20 pm

      You too friend! I wish I was on the beach with you & not in a boot. 🙁

      Reply
  7. Madison Pierson says

    April 23, 2018 at 7:58 pm

    Muffins are delicious. I substituted 1/2 cup of applesauce for the eggs.

    Reply
  8. Megan St. John says

    May 6, 2018 at 8:13 pm

    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?

    Reply
    • Megan says

      May 11, 2018 at 12:48 pm

      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.

      Reply
  9. Ellin Park says

    December 15, 2020 at 12:26 pm

    Hi
    So, is that 15 oz chickpeas before the drain or after the drain?

    Reply
    • Megan says

      December 15, 2020 at 12:38 pm

      You drain a 15 ounce can of chickpeas and use the drained chickpeas.

      Reply
  10. Ashley says

    March 31, 2021 at 6:33 am

    Made these and they are delicious! I’ve been trying to find high protein snacks that actually taste good, and these are the bomb. Very nice. My picky kids love them too, which is a huge bonus. They’re so tender and moist! Gotta try them. 5 stars for sure.

    Reply
  11. Rachel says

    March 15, 2022 at 7:52 pm

    Substitutes for the coconut sugar please? I’m trying this in the morning, but I have no coconut sugar. They look amazing!

    Reply
    • Megan says

      March 16, 2022 at 7:44 am

      You can substitute with brown sugar, monkfruit, stevia.

      Reply

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Megan is a nutrition practitioner, author of the Low Calorie Cookbook and podcast host of the Dish On Ditching Diets. Megan helps women over 35 lose weight after losing 80 pounds herself. Here you get low calorie recipes for weight loss that balance hormones. Learn more about my weight loss programs HERE!

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