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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.
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.
Hi
So, is that 15 oz chickpeas before the drain or after the drain?
You drain a 15 ounce can of chickpeas and use the drained chickpeas.
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.
Muffins are delicious. I substituted 1/2 cup of applesauce for the eggs.
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. 🙁
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!
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.
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!
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 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?