If I had to pick a favorite legume, I think it’d probably be a chickpea. Their soft, chewy texture pairs perfectly in some of my favorite salads, works well as a vegan replacement in traditional chicken or tuna dishes, and yes, I’ve even tried them in fudgy blondies. What more could you want in a protein-packed little bean?
I made this recipe for peanut butter chickpea muffins back in 2019, and they quickly became an Ambitious Kitchen reader favorite. Now I know you’re probably thinking: beans in baked goods sound weird. But when blended together with a few ingredients, a touch of pure maple syrup and peanut butter, they somehow transform into the FLUFFIEST muffins you’ll ever eat.
Don’t believe me? Check out how glorious they turn out in Episode 4 of Good Mood Comfort Food!
Yes, we’re adding chickpeas to muffins
We’re putting an actual can of chickpeas into this muffin recipe, and you’re going to LOVE IT. Trust me when I say they do not taste like beans or legumes at all. The creamy peanut butter and natural sweetness make them absolutely delicious and super fluffy.
My favorite thing about this recipe is that these muffins are seriously packing peanut butter flavor, 4g of fiber, and 7g of protein per muffin. This means these chickpea muffins are great for after-school snacks, lunchbox treats, post-workout on-the-go fuel, or a travel snack. YASSSSSSS chickpeas solvin’ all the hangry probs.
Ingredients in these flourless chickpea muffins
These chickpea muffins are made with only 7 simple ingredients, plus the batter is blended together in a blender or food processor, making this recipe super simple to throw together in no time at all. Here are the ingredients you need:
- Chickpeas: you’ll need a can of chickpeas (or garbanzo beans) as the base of the muffins. Chickpeas make them super fluffy and flourless!
- Eggs: in order to help these flourless peanut butter muffins rise, we have to use eggs.
- Peanut butter: the one and only. Make sure to use a natural creamy peanut butter (with just peanuts and salt) to keep the recipe consistency and texture nice and fluffy.
- Pure maple syrup: I love using pure maple syrup in my recipes for the perfect amount of sweetness while keeping the recipes refined sugar free.
- Baking staples: don’t forget the baking powder (not soda), vanilla, and a pinch of salt.
- Chocolate chips: I prefer to use dark chocolate chips, but mini chocolate chips, semi-sweet or dairy-free chocolate chips will all work well.
Easy ingredient swaps
These healthy chickpea muffins use plenty of pantry staples, but can easily be customized. Here’s what I recommend in terms of ingredient swaps:
- For the peanut butter: I have only tested this recipe with peanut butter, but I also think other nut butters such as almond butter or cashew butter should work out similarly.
- For the maple syrup: you can use honey in place of the maple syrup, but just note that the muffins may end up tasting sweeter.
Can I make them vegan?
Unfortunately, I would not recommend using an egg replacement in this recipe. The 3 eggs are essential to the texture of these muffins.
Fluffy chickpea muffins in 3 simple steps
- Blend the chickpeas. Start by adding your rinsed & drained can of chickpeas to a food processor or blender with one of the eggs. Process until the chickpeas are well blended.
- Make the batter. Add the other two eggs and the rest of the ingredients (except the chocolate chips) to the food processor and process again until smooth. Fold in the chocolate chips.
- Bake & devour. Divide the batter among 10 prepared muffin liners in your muffin tin and sprinkle chocolate chips on top. Bake them up, cool them, then enjoy!
Storing & freezing tips
- To store: feel free to keep these peanut butter chickpea muffins at room temp for one day, then I recommend storing them in the refrigerator. I like to warm them up in the microwave before enjoying.
- To freeze: allow the muffins to cool completely, then put them in an airtight container and freeze for up to 3 months. Once ready to reheat, you can thaw at room temperature, or heat up in the microwave in 30 second intervals.
More delicious muffin recipes
- Flourless Black Bean Brownie Muffins
- The Best Healthy Blueberry Oatmeal Muffins (gluten free!)
- Paleo Double Chocolate Tahini Banana Muffins
- Blender Banana Spinach Muffins (kid-friendly!)
- Healthy Peanut Butter Banana Muffins (dairy free + gluten free)
Get all of my amazing muffin recipes here!
Good Mood Comfort Food
I hope you love these chickpea muffins! If you make them, be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Fluffy Flourless Peanut Butter Chickpea Muffins
Ingredients
- 1 (15 ounce) can chickpeas, rinsed and drained
- 3 large eggs
- ½ cup (128 grams) creamy natural peanut butter (just peanuts + salt)
- ½ cup (156 grams) pure maple syrup (or sub honey)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup (60 grams) dark chocolate chips, plus 2 tablespoons for sprinkling on top (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.
Recipe Notes
Nutrition
This post was originally published on October 22nd, 2019, republished on January 24th, 2022, republished on January 5th, 2023, updated with weight mesaurements and republished on September 1st, 2024, and republished on August 17th, 2026.
![](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 1 1"></svg>){kind=small}
PS- Made them with an immersion blender, and it worked great. Much easier clean-up. Had to add 2 eggs initially vs the 1 egg you recommend, but it worked.
Perfect! Glad that worked out well!
Fabulous muffins! Quick, easy, and delicious. I’ve made them 3x- and the best batch was with dark chocolate chips. Beware- Can be addicting! You cannot tell they’re flour-free. Great recipe- thank you!
So happy to hear that! They’re one of our all-time favs, too 🙂
Hello! I am a bit anti-making muffins but I was wondering if this could be made as a loaf bread instead? I have no idea if anything would need to change as it is a different item entirely. It sounds delicious!!
I haven’t tested it, but I think it should work! You’ll just want to increase the bake time (check it around 40-45 minutes).
Hi, can I use chickpea flour?
I wouldn’t recommend it! Blended up, canned chickpeas have a very different texture than chickpea flour.
I was a bit nervous as the batter was VERY liquid but they are super tasty and the kids loved them! I subbed out the PB for sunbutter and they did sink a bit after cooling but they were very fluffy still.
So glad they were a hit! The perfect back-to-school breakfast or snack 🙂
These muffins are fantastic! I’ve been prepping some snacks for my 16 month old to take to daycare, and these are a winner! I subbed no sugar added sunbutter for the peanut butter, and I swapped out blended medjool dates for 1/2 the maple syrup (by weight). I also topped them with hemp hearts and freeze dried strawberries and blueberries instead of chocolate. I made them mini sized (baked at 350 for about 18 mins) and my daughter absolutely devoured them!
I’m glad those swaps worked out well! Such a great snack or breakfast 🙂
WOW! Deliciously soft & tender muffins. So easy to make in the food processor, with pantry staples (which I love). Next time I’m going to try substituting some of the eggs with chickpea brine! Thanks for such a delicious, uncomplicated recipe!
The perfect snack! I haven’t tested these with an egg alternative, but let me know if you experiment 🙂
Hiya I am thinking about using this recipe as a smash cake for my 1 year old. I was going to just reduce the maple syrup to 1/3 cup but wondered if you think adding a banana or applesauce would help? I don’t want to mess with it too much as I’m keeping a chunk of the recipe for adults too. Also because I am making his cake in a 4 inch cake pan, I’m wondering if the toothpick test would work to check for doneness?
Hmm I haven’t tried it with smaller pans. I think you could easily get away with 1/3 cup, especially if you still plan to add chocolate chips or do a frosting! And yes, the toothpick test should work!
These are amazing!! My son is gluten and dairy free–I needed an easy filling snack and breakfast option… this is my game changer! Can I use this chickpea base for other combinations? Could you give me some ideas to try? Will this chickpea base work for your banana/spinach recipe or pumpkin?
The perfect snack! The ratios for the chickpeas and peanut butter in here are very specific, so I wouldn’t suggest adding chickpeas to other muffins. You could try these chickpea blondies for a nourishing treat!
I’m thinking of adding 2 tbsp of PB2 peanut butter powder to bump up the protein. Your thoughts please.
They might come out a bit dry, but let me know if you try it!
I have made these multiple times now and they never disappoint. They are so moist and easy to make. I also omit the chocolate chips to make with my toddlers occasionally. So good either way!!
Love it! One of our favs, too 🙂
These muffins are so incredibly fluffy and delicious- very surprising using chickpeas and I love the added fiber and protein boost! I think they’re best fresh from the oven. If I eat them a day or so later, it’s best to warm them up a bit in the microwave. My mom, who hates chickpeas, loved these muffins and had no idea what was in them. Success!
Absolutely! Glad they’re a hit!
Chickpeas in muffins? Yes, sounds weird. But IT WORKS. Delicious treat with some extra nutrition. I swap out chocolate chips for blueberries for my toddler and she loves them too.
It does!! Glad they’re a hit!
This is delicious! I am making it for the second time this week, this time even leaving the chocolate out. The toddler and I love these ♥️!
So happy to hear they’re toddler approved! My kiddos love them too 🙂
With tons of positive reviews, it’s shouldn’t be surprising, but still – these are great! I joked with my 6 yo that he should start saying, “sure I’ll eat beans mom, but only in chocolate chip bean muffins!” We all loved these and he requested one in his lunch tomorrow 🙂
Aww love that! One of our fav snacks, too 🙂
This muffin was incredible!! I had seen the high ratings and read through all the reviews yet I was still nervous about the taste of this muffin. And they were all right! You can’t even taste the chickpeas. The taste and texture of this muffin are phenomenal and they are so easy to make! Definitely saving this recipe for making many more times! Thank you!
So glad you loved them!!
Hi,
I don’t get canned chickpeas here in my country, can I use freshly cookes chickpeas and should I use 250g cooked chickpeas?
1 can of chickpeas should be 455 grams!
i have chickpea flour, can i use that instead or are the chickpea beans essential?
You’ll need actual chickpea beans in this muffin recipe! Feel free to use chickpea flour in this bread instead (which can be turned into muffins).
You would never know there’s a can of chickpeas in these muffins! They get just the right touch of sweetness from the chocolate chips.
Right?! So good!