Fluffy Flourless Peanut Butter Chickpea Muffins
User Reviews
4.9
Fluffy Flourless Peanut Butter Chickpea Muffins
Description
The recipe blends canned chickpeas with eggs, natural peanut butter, maple syrup, and vanilla extract until smooth. Baking powder and salt are added for leavening and flavor balance. Dark chocolate chips are stirred into the batter and a few are sprinkled on top before baking. The muffins bake at 350°F for about 25 minutes until a toothpick inserted comes out clean. Cooling on wire racks prevents sogginess. The muffins have a moist, tender crumb with the richness of peanut butter and bursts of chocolate.
These muffins provide a flourless alternative that still delivers a fluffy texture thanks to eggs and baking powder. The chickpeas add protein and a subtle bean flavor that is masked by peanut butter and maple syrup sweetness. They can be served for breakfast, snacks, or dessert when a gluten-free or legume-based option is desired.
The recipe indicates storing muffins at room temperature for a day, then refrigerating in an airtight container for freshness. Peanut butter can be substituted with almond or cashew butter for variation. The recipe yields 10 muffins, making a convenient batch size for small households or sharing.
Ingredients
- 1 (15 ounce) chickpeas canned, rinsed and drained
- 3 egg large
- ½ cup peanut butter creamy natural, just peanuts + salt, 128g
- ½ cup maple syrup pure, 156g, or substitute honey
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup dark chocolate chips 60g plus 2 tablespoons for sprinkling, dairy-free if desired
Instructions
- Preheat oven to 350 degrees F. Line a 12 cup muffin tin with 10 muffin liners (we’re only making 10 muffins) and spray the inside of each liner with nonstick cooking spray so that the liners do not stick to the muffins -- this is important.
- Place chickpeas and 1 egg in the bowl of a food processor or high powered blender and process until beans are well blended. Add two other eggs, peanut butter, maple syrup, vanilla, baking powder and salt and process again until smooth. Fold in ⅓ cup chocolate chips.
- Divide batter evenly among muffin cups. Sprinkle remaining chocolate chips evenly among the tops of each muffin batter. Bake for 25 minutes or until toothpick inserted into the middle of a muffins comes out clean. Place on a wire rack to cool for 10 minutes, then remove muffins from tin and transfer to a wire rack to cool completely. Keep muffins for a day at room temperature, then transfer to fridge and place in an airtight container. Makes 10 muffins.
Notes
- Use natural creamy peanut butter consisting only of peanuts and salt for best flavor.
- Almond or cashew butter can be used as a substitute for peanut butter.
- Store muffins at room temperature for up to one day, then refrigerate in an airtight container.
- Consider freezing baked muffins if keeping longer than a few days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10muffins
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 219cal | 11% |
| Carbohydrates | 26.5g | 9% |
| Protein | 7.1g | 14% |
| Fat | 11.6g | 18% |
| Saturated Fat | 3.3g | 17% |
| Fiber | 3.8g | 15% |
| Sugar | 16.4g | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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