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 were inspired by my black bean brownie muffins, which are a cross between a black bean brownie and a chocolate muffin. If you haven’t tried them yet, then what are you waiting for?!
Now I know you’re probably thinking: beans in baked goods sounds 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.
In fact, they were such a hit with Tony, that after trying one he came back into the kitchen and exclaimed, “I really like those muffins — they’re so fluffy!”
The best part was that I didn’t even tell them they were made with chickpeas. Heh. Since I originally made them they’ve become one of the most popular muffin recipes on Ambitious Kitchen, so you know they’re a must-bake!
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 + over 7g protein per muffin. This means these chickpea muffins are great for after-school snacks, lunch box 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. Use the code ‘AMBITIOUS15‘ to get 15% off of my fav nut butter brand, Wild Friends!
- 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.
- Vanilla extract: if you don’t have it, don’t worry about it. Vanilla adds a nice flavor, but the muffins will still be wonderful without it. Learn how to make your own from scratch with this tutorial!
- Baking powder: to help the muffins rise and get all fluffy inside! Make sure your baking powder is fresh.
- 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 or cashew 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. Feel free to warm them up in the microwave.
- To freeze: allow the muffins to cool completely then put 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!
I hope you all 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
Fluffy peanut butter chickpea muffins with delicious puddles of chocolate chips in every bite. These easy protein-packed chickpea muffins only require 7 simple ingredients and the batter can be made right in the blender or food processor. Easy, freezer-friendly, gluten-free, dairy-free and perfect for snack time or post workout.
Ingredients
- 1 (15 ounce) can chickpeas, rinsed and drained
- 3 large eggs
- 1/2 cup creamy natural peanut butter (just peanuts + salt)
- 1/2 cup pure maple syrup (or sub honey)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1/3 cup dark chocolate chips, plus 2 tablespoons for sprinkling on top (dairy-free, if desired)
Instructions
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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.
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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.
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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
Feel free to use almond butter or cashew butter instead of peanut butter.
See the full post for storing & freezing instructions.
Nutrition
This post was originally published on October 22nd, 2019, and republished on January 24th, 2022.
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156 comments
you are a freaking wizard. Can’t wait to try these, lady!
Thanks Dana! Hope you love them 🙂
I was curious and skeptical about these muffins. They were so easy to whip up and taste really good. I don’t think anyone would know that they were made with chickpeas.I expected a funny after taste but all I taste is delicious. Thanks for creating and sharing this recipe!
Right?! You can’t taste them! I’m so glad you enjoyed them 🙂
These are the best! I was able to whip them up in about 10 minutes. Mom and toddler approved, and a great source of iron. I left off the chocolate chips, but will definitely make another batch with them!
Amazing! So happy these were kiddo approved, too 🙂 the perfect snack!
These muffins are delicious. Made as the recipe started. Brought to work and nobody said anything bad, they all loved them. Then I told them they had no flour. This recipe will stay in my collection. It’s very easy to make and quick. Thank you for sharing
I’m so glad everyone loved them! The chickpeas are the best secret ingredient 🙂
WOW. Your recipe is awesome. I will use it to make pies for my family dinner today
Hope they love these muffins!
made this in a 8/8 pan and it is amazing! Making a healthier chocolate frosting to top!
Perfect! Love that idea!
I absolutely loved these! Made them within a few minutes of seeing the post. Love that they are vegan, gf, oil free, and use real grains rather than starch, yet turn out so light. And that glaze…I want to put it on toast, it is that yummy! You knocked it out of the park with this one!
Can I ask what glaze you are referring to?
So happy to hear that, Bonny! Such a great breakfast or snack.
How were you able to make these vegan?
Vegan?? How so?
Wow! So tasty! My twin toddlers have been refusing breakfast for a month but devoured these this morning!
I’m so glad you found these! New favorite breakfast 🙂
These were delicious! We used almond butter, dried cherries and almond slices. We left out the chocolate this time. I loved the texture, taste and color.
Perfect! Sounds delicious.
These are amazing! I have 4 little kids and am always looking for healthy snacks. These will definitely be a staple in our home.
These are perfect for them! Such a great, easy snack.
Made these and they are SO GOOD. So fluffy and quick & easy to make!!
So happy you loved them!!
This recipe sounds really interesting, but I live abroad and don’t have access to Bush’s Garbanzo Beans. I have a huge supply of cooked chickpeas right now, and was wondering what the drained weight of the chickpeas is… Thanks!
The drained weight is about 250g or 1 1/2 cups of chickpeas 🙂 Enjoy!
MY 3 KIDS AND I COULDN’T STOP EATING THESE! So scrumptiously yummy and healthy! I used 2 cups of frozen cooked chick peas (yes, food processor needed for that job, blender bogged down) and I’m wondering if that’s why my muffins were more dense than fluffy as you and others described? Next time I’m going to try 1 1/2 cups and I’ll let you know.
So glad you all loved them! I’m not sure why they were more dense, it could have been because you used frozen chickpeas instead of fresh!
I made these again (good excuse to eat some more HOT out of the oven, haha) using 1 1/2 cups frozen chick peas. Even the kids thought they came out lighter and more fluffy. So, I think the extra 1/2 cup chicks did make them more dense! Thanks again for your unending nutritional creativity, simple cooking methods, and easy recipes!
These are delicious!, I’ve made the chickpea blondies from AK several times, but prefer these! I only had about 1/4 to1/3 cup of peanut butter left, so I substituted tahini for the remainder and it was totally fine. Yum!!
Perfect! I’m glad the tahini worked out well. Such a great snack!
This is a great recipe, as I am trying to cut down on the amount of flour I consume. The muffins were a little too “wet” for me, so the second time I made them I cut the peanut butter and the syrup in half and doubled the baking powder. They turned out more to my liking as the flavors were more subtle and the muffin was fluffier.
Such a great snack! Hmmm strange to hear that they were a bit too moist – it might’ve been the brand of peanut butter you have? I’m glad those swaps worked out for you!
These muffins look absolutely wonderful! Would you recommend using flax eggs as a vegan alternative? Chickpeas are interesting in desserts. I LOVE it in hummus and curries already, but I have consumed chickpeas in dessert hummus before (honestly, homemade >>>>>> store-bought) as well as a blondie before! SO YUMMY.
I don’t think it would work quite the same as the eggs help to create a fluffy texture. I suggest my chickpea blondies instead 🙂https://www.ambitiouskitchen.com/flourless-chocolate-chip-chickpea-blondies-with-sea-salt-vegan-gluten-free-healthy/
Delicious and super easy to make! I used mix nut butter instead of peanut butter with some tahini. I love it. Thank you for sharing
Perfect! So happy to hear that!
I just made these and they were amazing! So easy to make and really fluffy. My kids loved them. I’ll be making these again!
So happy to hear that, Jessica! I’m glad they’re kiddo-friendly 🙂
is it okay to use chickpea flour instead of the actual beans?
I wouldn’t recommend it! The flour will change the consistency in these muffins.
I’m gonna try given the great reviews. Nervous of the taste of the chickpeas?? I wonder could u use pb2?
They really just taste like a delicious peanut butter blondie! I wouldn’t recommend using PB2 as the consistency and taste won’t really be the same.
Ty! Trying today
Omg!! Amazing. Def making again!
Glad you loved them!
These are amazing!
Glad you like them!
Yum! I added cinnamon, more vanilla, and white chocolate chips to this delicious muffin recipe! I also incorporated a teaspoon of soy milk because the mixture was feeling a little thick. They’re currently in the oven, and I’m so excited to delight in them when they come out! 🙂 Five stars for now even though I haven’t even tried them yet; I’ve got faith in you, Ambitious Kitchen. -Penelope
Perfect! Hope you’re loving them, Penelope!
Made these exactly to the recipe and they were fantastic – thank you Monique! Will the texture change if I reduced the maple syrup next time, or could you suggest a lower-sugar substitute? (would apple sauce or greek yogurt work?) thanks!
I think you could try reducing the maple syrup to 1/3 cup with good results! I wouldn’t recommend using another sweetener.
I admit that I was skeptical on how these muffins would turn out using chickpeas instead of flour. These muffins are so tasty and light. They were so easy to whip together. My husband loved them. This recipe is definitely a keeper on our family.
The chickpeas do sound strange but they create the fluffiest texture! So glad you both loved them!
I made these today and was so impressed I ate 2. I made it in a pan and sliced it into 20 servings. I also sent the recipe to my son. I will make sure I have chickpeas in the the pantry!
Amazing! Glad they worked out well in a pan 🙂
This is an amazing recipe. My family loved them, even after they found out what went in them! Easy to make and great flavor. I used 64% dark chocolate chips and the combo was just right. I got 12 average size muffins out of it. Not sure how they kept as they didn’t make it past day two!
Love it! So happy to hear that, Melissa 🙂
Any ideas for alternatives to chocolate chips? Mine are in the oven now. I tried to use a few raisins and crushed walnut. I also cooked two without chocolate. I just can not seem to be able to buy chocolate chips in Germany right now, so any tips would be really appreciated as there are so many nice recipes with chocolate chips.
Raisins and nuts are great, otherwise if you can find chocolate bars you can break those up into chunks!
I’ve had these on my list for some time. Finally made them, but I only used 1 egg and used almond butter instead of peanut butter. They turned out great and tasty as heck. For two of them I added chocolate chips to make my kids happy but the others I added in a mix of unsweetened diced baker’s dried fruit mix. I love dried fruit (fruitcake – I admit it!) and this was a healthier way to get my fix.
So, I found this recipe here but then I found an almost identical one on a vegan site. The main difference was no eggs and had 1/4 tsp baking soda. I guess my decision to use just one egg was from that recipe. Not that I have anything against eggs, but just thought I’d do it this way…
Thanks for a great recipe. I’ll make again and probably switch up the nut butters and add-ins.
Can you tell me if the extra eggs would make some substantial difference? I really thought mine turned out fluffy and moist with just one.
Decided during quarantine that your site is definitely my favorite recipe site. I’ve made a handful of things from here since we’ve been home.
Oh, has anyone else noticed the shortage of garbanzo beans at the grocery store? Along with toilet paper, these seem to be a hot commodity 🙂
So glad you loved these! They tend to hold together much better with additional eggs 🙂
Absolutely delicious! I was looking for an easy to make muffin recipe with simple wholesome ingredients that my one year old and husband would love (And me too!) and these were totally a winner! Perfect snack or quick breakfast on those busy mom mornings! Thank you so so much!
So happy to hear that! Such a great snack or breakfast 🙂
Love this idea, thanks Monique! Unfortunately mine turned out a bit dry.- any suggestions? Do you think adding yogurt/milk would help, or prevent them from cooking right? Thanks!
I’ve made these several times without issue. Did you change the measurements at all? They always come out super fluffy for me, so all I can think of is that perhaps they were overbaked?
These are delicious and easy to make. They came out so fluffy! Thank you for sharing your recipe! I love finding healthier versions of yummy treats!
Absolutely! So glad you loved these ones 🙂
I made this recipe and ended up doubling the chocolate chips (because I have no self control) and WOW I will be making these again! You can’t tell there isn’t any flour!
Love it! Glad you enjoyed!
These are really dang good, my whole family gobbled them up. We cut it down to 1/3 cup maple syrup and they were plenty sweet. I might even go down to 1/4 cup next time to cut more sugar and make these even more guilt free.
I’m glad that worked out well! Happy to hear that the whole family loved them 🙂
Wow! I am going to make these today! I don’t have a muffin tin and plan on using a glass loaf pan, any recommendations to make this work? Vary cook times? Parchment paper?
I think a 9×9 or 8×8 inch pan would be great. Definitely make sure you grease the pan and use parchment paper.
Great recipe. I through it together so fast! Soft and fluffy texture that is not too sweet. My picky 6 year old loves it and my GF husband thinks its great, so we have a triple win!
Perfect! Glad everyone enjoyed!
I stored the muffins in an airtight glass container. When I went to eat one the next morning, they all have a “greenish blue” marbling in them. It’s not mold but what???
That’s interesting. Did you happen to use sunflower seed butter? Sometimes this happens when people use sunflower seed butter as it reacts with the baking leavener and causes baked goods to turn green. This can also happen if your baking powder has aluminum in it. I suggest buying an aluminum free baking powder to avoid this.
Delicious!! I even brought some into work and no one could tell they were made with beans instead of flour!
Love that! You’re making all of the best muffins 🙂
I have never left a review of any recipe before but I felt compelled to do so. I have made many “health-ified” recipes as I call them over many years. Some turn out, some don’t. I was so surprised in the simplicity of this recipe and the amazing taste & texture. I followed the recipe exactly as is but I did swap out honey for the maple syrup. You will never miss a flour filled chickpea-less muffin again!
Amazing! So happy you found these ones and gave them a try 🙂 the perfect snack!
These are the best muffins ever!! My daughter’s love them. They will eat about 6 mini muffins in one sitting (1Tbs of batter). I always double the recipe and keep one weeks worth out and freeze the rest. I will mention, I can’t find 15oz cans. I weigh out 13oz of chick peas and have never had an issue with the recipe turning out.
So happy to hear that! I love the idea of mini muffins 🙂 and yes those cans should be just fine!
Excellent!!! I made them in a loaf pan increasing the baking time by a few minutes. My husband was a big fan and requested again.
Made these tonight- oh my gosh, they were amaaaazing, and SO easy!! I only used 1/4 c maple syrup, and added about a T of date powder. Also added chia seeds (because I add them to almost everything!)
I’m glad that worked out well! Such a great snack 🙂
What a great recipe.
I ended up putting in a full tin including water then one half of just chickpeas and reducing the maple syrup to 1/4 cup and adding 2 eggs and they are amazing.
Trying to work out how to make them fully vegan and also what to add instead of chocolate 🙂
Perfect! Glad you enjoyed!
Well. I am shocked and amazed. When I saw this recipe, I really didn’t think these muffins could possibly be good. Still, I was intrigued. Made them and oh brother, I couldn’t have been more wrong! They are really delicious and don’t taste “beany” at all. Well done, Monique!! Thanks so much and will definitely be making these again!
Right?? So glad you gave them a try! Perfect snack 🙂
Thank you so much for this recipe AK! This is a genius idea for a protein packed snack or breakfast. Because my peanut butter is a little on the thick side, I weighed it (1/2 cup PB = 135 g. /4.75 oz.). I used less maple syrup (~1/3 cup) and didn’t use salt. I made the muffins a little bigger, so I ended up with 8. Very quick to make, SUPER fluffy, and minimal dishes to wash! XO!
Perfect! So glad you enjoyed!
These are super yummy! My 2 year old really loves these and begs for them when he sees them. I love them too! They have a great texture and even better taste. I love that you can just make them in the blender. So easy!
Amazing! Such a great snack for kiddos 🙂
Wow… the texture on these is absolutely incredible! Cannot believe they’re just made from chickpeas! Even my mom who doesn’t like peanut butter said these were good. Definitely going to be making these again!!
Aren’t they amazing?? Glad you both enjoyed!
These muffins are very tasty! I was introduced to these by a friend who dropped them off when I had my first baby. They are great for a protein packed, healthier grab and go snack and you would never guess they are made with chickpeas. Like most of Monique’s recipes, they are easy to pull together. I will admit, I am guilty of adding more chocolate chips than the recipe calls for!
Excellent – insane that these are so fluffy and don’t taste at all of chickpeas. I wish I had put in a bit more chocolate to balance out the peanut butter, but so good!
Absolutely! Feel free to add some more chocolate chips next time, too 🙂
These are amaaaazing !! I made them as written, but added craisins instead of chocolate chips as my husband can’t eat chocolate… 🙁 …planning to share these with my grandkids as I love taking them healthy treats when watching them !! Thanks for the great recipes…your site is the best !!
Sounds delicious! So glad you’re finding recipes here that you love 🙂
Delicious! Just checking – is 219 for how many cals per muffin?
Yes, it’s per muffin!
I found this recipe when looking for an easy way for my 7 month old baby to get some chickpeas in a form he could feed himself. Mission accomplished! These are also completely delicious. Thank you!
Amazing! So glad they were a hit 🙂
I was making chickpea cookies a lot for my toddler. But this is a nice change and much quicker! I was in a hurry and used a loaf pan and it turned out great!
Absolutely! Glad you enjoyed!
I was pretty skeptical that this was going to be delicious. After reading the reviews and the simplicity of the recipe I figured I’d try them. So glad I did! They were excellent; nice peanut butter flavor and definitely added the chocolate chips. I used my Ninja smoothie maker and followed your recipe exactly. Will be making these regularly.
One question… could I add cacao power for a chocolate flavor?
Perfect! Glad you loved them. And definitely but you may need to add some milk to form the proper consistency!
These look freakin amazing!!! I can’t wait to try them. Do you think I could use chickpea flour instead of in the can or don’t mess with that? I’m trying to find a use for my chickpea flour hanging out all alone in my pantry…
Hi! I wouldn’t recommend swapping chickpea flour here because the texture will be much different. Try my chickpea flour banana bread or chickpea flour cookies!
Yummy, easy to make and healthy. Used a Nutribullet because I don’t have food processor or a big blender and it worked fine!
Awesome, so glad the Nutribullet worked and that you loved these! 🙂
Made these for my husband to have on hand for snacks, but didn’t want something with flour in it. He loves this so much and I have even has to whip up a batch for my two year old who keeps eating her daddy’s!
These muffins are amazing!!! I started making these for my VERY picky son because I was looking for ways to get more protein and fiber in his diet. He absolutely loves them and I make every 1-2 weeks as an after school or lunch box snack. With 7 grams of protein and almost 4 grams of fiber these are great. Always love everything from Ambitious Kitchen, Monica never disappoints!
Oh I’m SO glad to hear you guys are loving these! Thanks so much for the review, Allison 🙂
Oh my gosh, these are insanely good! So moist and sweet enough to get rid of my cravings! My husband and daughter love them too!
Yaaay so happy you and the fam love them, Kerri!
5/5 for the genius recipe. 3/5 for my baking skill. A bit too moist and I subbed raisins. Love the protein in them and will be making them again… with more attention to my measurements.
Thanks for sharing, Melissa! Yes, it’s definitely important to measure carefully. Hope they come out better next time!
I love these muffins but for some reason every time i make them I don’t get any glaze on the top at all, and they always have these grooves and ridges almost cut into the tops – what am I doing wrong??
Not sure what you mean by “glaze” or what could be going on here… Are you following the instructions precisely?
Yes following exactly. They look very dull on the top and have these raised crack lines and ridges going through the top. any ideas?
Ohh ok that’s strange! I haven’t had that happen. Are you sure the chickpeas fully blended, yielding a smooth batter? That’s the only thing I can think of…
This is one of the BEST muffin recipes i have ever made!
Substituted carob chips for the chocolate chips.
Thank you for your great work!
I’m so happy you loved these–thanks!
Very moist! Added walnuts along with the chocolate chips and they turned out great! Only used 1/3 cup maple syrup and thought it was sweet enough. Great recipe for when you run out of flour! Ha!
Again another genius recipe. My kids devour these, I usually have to make another batch the same day. Your website is one I recommend to everyone I can.
Aw thank you SO much, Cherith! Glad you’re all loving these. Really appreciate the review + your sharing my site with friends 🙂
Super easy and really good! My boys love them!
These were delicious! I used half peanut butter and half almond butter for no particular reason, turned out great! There was still a good peanut butter flavor and the texture was so good. Thank you for the recipe!
Glad that worked well and that they came out perfectly!
I used blueberries instead of chocolate chips and they turned out amazing!!!!! All your recipes I have tried so far have been amazing. Thank you❤️❤️❤️
WOW so hard to believe that these do not have flour! So fluffy and not heavy like some GF muffins can be. We devoured these a little too quickly, so I will need to make another batch soon. Only thing I wish there was less maple syrup in the recipe.. maybe I will try will less? Hopefully it won’t mess up the consistency!
Right?! I’m so glad you loved them! Not sure how reducing the maple would affect the texture; let me know how it goes 🙂
So delicious! I made these primarily for my kids so I used less Maple Syrup and Chocolate chips and they were still delicious! Great way to get a little extra protein in!
So happy they came out amazing!
These turned out great. Only thing is there’s still a hint of chickpea taste which I was hoping wouldn’t be there. But I still enjoyed it. I was wondering, is the nutrition information per 1 muffin or for all 10 muffins?
Thanks for sharing, Vanessa 🙂 I haven’t personally noticed the flavor so maybe it was the brand you used? IDK! And the nutrition is for 1 muffin 🙂
I followed the recipe with canned chickpeas, adding extra vanilla, and using cupcake sized liners (baking for slightly less time to compensate for the smaller size). I was surprised at how fluffy they came out, and they are really tasty. They don’t taste overly peanut buttery, either. I’ll definitely be saving this recipe. My fiance loved it too, and although I told him they were a “healthy dessert” he didn’t believe there were chickpeas in it, lol.
Hard to believe there are chickpeas in them, right?! So happy you both loved these! Thanks, Ashley 🙂
These turned out really good! Perfect little treat for everyone in the family, including kids!
These had a strange, mushy texture and the taste was very earthy. Usually your recipes turn out great but not this one.
Oh no! Sounds like maybe something went wrong because they should be nice and fluffy and they shouldn’t have a strange flavor… Did you sub any ingredients or do anything differently? Sorry about that!
I agree … it seemed to need a cup of something binding .. almond flour .. oats .. drinking chocolate;-) lol
But still so happy I came across it
I wonder if maybe they were undercooked? The magic of this recipe is that they’re fluffy without having to add any kind of flour. Sorry they didn’t turn out amazing for you!
My very picky grandchildren stayed over and so I made this for them hoping I can get their protein in
They had fun makign the batter with me , but they tasted it ( the batter … don’t judge 🙂 ) and said it wasn’t what they wanted
So in order not to waste and still get the good stuff into them I added one cup of drinking chocolate powder ( again plllZ dokt judge but we gotta get some food stuff in, right ?) andddd they liked it lol.
Thank Gd
I put a little chip as it came out the oven and spread it around to make a ‘frosting ‘
It was amazing. Thank u so much !!
Oh ok that’s amazing! So happy it worked well and that they loved them!
Es una excelente receta!! La felicito.
Me gustaría saber que se podría utilizar en reemplazo de la mantequilla de maní.
Gracias.
Hola, María! Estoy tan feliz de saber que te encantó. Creo que la mantequilla de almendras o anacardos funcionará bien aquí. (Perdona mi español 😊)
Love this recipe! Easy and Delicious
So glad to hear that! Thanks, Krysia ☺️
Thank you for this recipe!
I made these when I was expecting my first child to have as an easy breakfast or snack after she was born. Chick peas are supposed to help with milk production.
I’ve made them several times since and might like them better than “regular” muffins! I like to use a combination of date paste and maple syrup instead of just maple syrup. They’re a little less sweet and I feel better about getting my sweetener from fruit.
I’m so happy to hear that, mama!! Glad they’re a staple for ya 🙂 And love that date paste idea!