Chocolate Chip Chickpea Muffins

Fiber Packed Muffins

If you’re looking for a muffin recipe that is filled with fiber and protein, look no further. This chocolate chip chickpea muffins are super delicious, and you’d never know they have chickpeas in them.

This is the perfect recipe to make for anyone in your life who refuses to eat chickpeas. I love topping my muffins with extra nut butter or yogurt. They make the perfect filling snack with not a ton of sugar.

Chickpeas: you can’t taste the chickpeas in this recipe at all! They had tons of fiber and protein and create a great texture. You should be able to substitute for black beans as well.

Almond butter: any nut or seed butter will work. Be sure it is on the runnier side rather than chunky.

Applesauce: I use unsweetened applesauce. I wouldn’t recommend substituting the applesauce as it gives a create texture. If you would like to substitute, the closest options would be banana or pumpkin puree.

Sugar: any granulated sugar will work. I used coconut sugar. Liquid sweetener such as maple syrup won’t work.

Nondairy milk: I used unsweetened almond milk. Any nondairy milk will work. If you aren’t vegan traditional milk works as well.

Oats: I used rolled oats. Any oats will work. If you want to keep the recipe grain free, you can use more almond flour.

Almond flour: I haven’t tested any other flours; however, you should be able to substitute the almond flour for more oats.

Chocolate chips: any chocolate chips will work. You could also chop a chocolate bar.

Ingredients:

• Chickpeas

• Almond butter

• Applesauce

• Sugar

• Nondairy milk

• Baking powder

• Oats

• Almond flour

• Chocolate chips

Recipe:

• 1 15 ounce can of chickpeas

• ½ cup almond butter

• ½ cup applesauce

• 1/3 cup sugar

• ¼ cup nondairy milk

• 2 teaspoons baking powder

• 2/3 cup oats

• 1/3 cup almond flour

• 1 cup chocolate chips

Directions:

1.    Preheat the oven to 350 degrees Fahrenheit.

2.    Line a cupcake pan with liners or spray with cooking spray.

3.    Rinse and drain the can of chickpeas.

4.    In a blender or food processor add in the chickpeas, almond butter, applesauce, sugar, and nondairy milk. Blend until well combined. You want to make sure there are no chunks of chickpeas.

5.    Once combined well add in the baking powder, oats, and almond flour. Blend again until smooth.

6.    Fold in the chocolate chips using a rubber spatula.

7.    Transfer the batter to the cupcake pan and bake for 20-22 minutes.

 Allow to completely cool before eating. Be sure to store the muffins in the refrigerator or freezer. The muffins should last up to 5 days in the refrigerator. You can prep a large batch and store in the freezer. It should last for a month minimum.

If you try this recipe and enjoy it, I would love if you could press the “like” button at the bottom of this page or leave a comment. Either one of those really helps me out!

If you ever have any questions about a recipe or substitutions, don’t hesitate to reach out!