Healthy muffins?! Yes! These Healthy Peanut Butter Chickpea Muffins are grain-free + eggless + packed with protein! Perfect for a snack, meal prep, breakfast or dessert.
Can A Chickpea Taste Anything Like A Muffin?
Yes + Yes + Yes + Yes!!!! No joke, you will completely forget you are eating a healthy, fiber-filled little garbanzo bean the moment you try these amazing Healthy Peanut Butter Chickpea Muffins.
If you know me, you know I love chick peas. I love chickpea no-tuna salad + chana masala + chickpeas in my air fryer + even chick peas blended up into a homemade falafel or Edible Vegan Cookie Dough. I am a chick pea junkie. So, imagine how happy I was when I figured out how to turn my favorite bean into a muffin!
What About The Sugar?
You won’t miss it! Refined sweeteners taste great but are not great for you. Whenever possible, I find a tasty swap for refined sugars. There are lots of alternative to refined sugars and they are so easy to use! In these muffins, maple syrup made the final cut. I tried other alternatives but the combination of maple syrup + peanut butter passed the official MVF taste test of these Healthy Peanut Butter Chickpea Muffins 😋. Alternatively, you could substitute your favorite granulated sugar.
Tara’s Tips For Perfect
Healthy Peanut Butter Chickpea Muffins:
- Peel your chick peas! Yes, it takes time but then you end up with the smoothest cookies possible.
- Freeze leftovers. That way, when you are craving a little something sweet, you can eat a few of these and they are totally guilt-free! Just leave them out at room temperature for a little while until they defrost. If you choose to microwave, do so at small increments not to ruin them.
- See recipe notes for instructions on cooking dry garbanzo beans in your instant pot instead of using a can.
- Can substitute almond butter or walnut butter for the peanut butter if you like.
- Mix-ins: chocolate chips, walnuts, crushed peanuts, slivered almonds, or blueberries! You choose!
Healthy Peanut Butter Chickpea Muffins
These Healthy Peanut Butter Chickpea Muffins are packed with protein + can be enjoyed as a snack, breakfast or dessert.
Ingredients
- 1 1/2 cups cooked garbanzo beans (chick peas) or 1 can
- 1/4 cup maple syrup
- 1 cup creamy peanut butter
- 2 tbsp ground flax + 6 tbsp water 2 tsp vanilla extract
- 1/4 tsp salt
- 1 tsp baking powder
- 1 cup chocolate chips or walnuts
Directions
- Step 1 Combine 2 tbsp ground flax + 6 tbsp water in a small bowl, set aside until a gel-like consistency forms
- Step 2 Drain liquid from can of chick peas and peel the skin/outer shells from the chick peas.
- Step 3 Preheat oven to 350 degrees F.
- Step 4 Line muffin pan with liners or spray each cup to prevent sticking.
- Step 5 Place shelled garbanzo beans, flax ‘egg’, vanilla, maple syrup, salt, baking powder + peanut butter in a high speed blender or food processor. Blend or process until smooth.
- Step 6 Fold in the dairy free chocolate chips or walnuts, mix in by hand not with the blender.
- Step 7 Scoop muffin batter evenly into the 12 muffin cups
- Step 8 Bake in a 350 degree oven for 20 minutes or until the edges are just golden brown to your liking.
- Step 9 Store any leftovers in a glass airtight container for up to 10 days. Recipe Notes: 1. If starting with dry garbanzo beans: place one cup of beans + 3 cups of water in instant pot, press manual and adjust timer to 40 minutes, allow pressure to release naturally, drain and cool. 2. One and a half cups of cooked garbanzo beans = 1 can. 3. Substitute cane or other sugar in place of maple syrup if desired.”
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