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
Servings: 12 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
Serving: 1muffin | Calories: 178kcal | Carbohydrates: 19g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 75mg | Potassium: 242mg | Fiber: 4g | Sugar: 7g | Vitamin A: 65IU | Vitamin C: 0.5mg | Calcium: 82mg | Iron: 1.7mg