Flourless Chickpea Pumpkin Muffins
User Reviews
4.6
15 reviews
Excellent
Flourless Chickpea Pumpkin Muffins
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Flourless Chickpea Pumpkin Muffins made gluten-free, dairy-free and refined sugar-free are a lovely fall treat.
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Ingredients
- 1/2 cup pumpkin puree
- 2 eggs
- 1 15-ounce can garbanzo beans, drained and rinsed
- 1/2 cup granulated cane sugar or coconut sugar
- 1 tsp pumpkin pie spice or ground cinnamon
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp vinegar or lemon juice
- 1 tsp pure vanilla extract
- ¼ tsp sea salt
- 3/4 cup chocolate chips optional
Instructions
- Preheat the oven to 350 degrees F and line a muffin tray with 6 muffin papers (or spray with cooking oil).
- Drain the chickpeas into a colander and give them a shake to remove any excess liquid.
- Transfer the beans to a blender (or food processor), along with the rest of the ingredients for the muffins except for the chocolate chips. Blend until completely smooth. Stir in the chocolate chips.
- Fill the muffin papers up ¾ of the way with muffin batter and sprinkle with additional chocolate chips if desired.
- Bake for 30 to 35 minutes, or until the muffins are golden-brown around the edges and test clean.
- Allow muffins to cool completely before peeling off the muffin papers to eat.
Nutrition Information
Show Details
Serving
1of 6
Calories
198kcal
(10%)
Carbohydrates
35g
(12%)
Protein
6g
(12%)
Fat
5g
(8%)
Fiber
4g
(16%)
Sugar
23g
(46%)
Nutrition Facts
Serving: 6muffins
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Serving | 1of 6 | |
| Calories | 198kcal | 10% |
| Carbohydrates | 35g | 12% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Fiber | 4g | 16% |
| Sugar | 23g | 46% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
15 reviews
Excellent
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