Description
These Delicious Fluffy Flourless Peanut Butter Chickpea Muffins are a nutritious and flavorful treat made without any flour. Combining canned chickpeas, creamy peanut butter, and pure maple syrup, these muffins offer a moist, tender texture with a rich peanut butter flavor and a hint of chocolate from dark chocolate chips. Perfect for a protein-packed snack or a healthy breakfast option, they are gluten-free and provide a wholesome alternative to traditional muffins.
Ingredients
Scale
Wet Ingredients
- 15 ounces canned chickpeas (drained and rinsed)
- 3 large eggs (divided)
- 0.5 cup creamy natural peanut butter
- 0.5 cup pure maple syrup
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 teaspoon baking powder
- 0.25 teaspoon salt
Add-ins
- 0.42 cup dark chocolate chips (â…“ cup plus 2 tablespoons)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the optimal temperature for baking the muffins evenly.
- Prepare Muffin Tin: Line a muffin tin with 10 muffin liners and lightly spray them with nonstick cooking spray to prevent sticking and make removal easier.
- Blend Chickpeas and Egg: In a food processor or high-powered blender, combine the drained and rinsed chickpeas with one of the eggs and blend until the mixture is well combined and smooth.
- Add Remaining Ingredients: Add the remaining two eggs, creamy peanut butter, pure maple syrup, vanilla extract, baking powder, and salt to the blender. Process again until the batter is completely smooth and uniform in texture.
- Fold in Chocolate Chips: Gently fold â…“ cup of dark chocolate chips into the batter by hand to distribute them evenly without overmixing.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Then, sprinkle the remaining 2 tablespoons of chocolate chips on top of each muffin for added texture and chocolate bursts.
- Bake: Place the muffin tin in the preheated oven and bake for approximately 25 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean or with just a few crumbs attached.
- Cool: Remove the muffins from the oven and allow them to cool in the tin on a wire rack for about 10 minutes. This helps them set and makes them easier to remove without breaking.
- Serve and Enjoy: Once cooled, take the muffins out of the tin. Serve warm or at room temperature as a healthy snack or breakfast treat.
Notes
- Using canned chickpeas saves time but make sure to drain and rinse thoroughly to remove excess sodium.
- Peanut butter adds moisture and flavor; ensure it’s natural and creamy for best texture.
- If you want to make these vegan, substitute eggs with a flax or chia egg alternative, although texture may slightly differ.
- The muffins freeze well; store in an airtight container and thaw before serving.
- For added texture, consider mixing in chopped nuts or seeds along with chocolate chips.
