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?
This recipe for chickpea muffins was 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.
What’s in these 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: This recipe uses BUSH’S® Organic Garbanzo Beans (also known as chickpeas!). They’re perfectly soft and cooked to perfection, which is one of the reasons I love using them in recipes.
- Eggs: In order to help these flourless peanut butter muffins rise, we have to use eggs. Unfortunately, I would not recommend using an egg replacement in this recipe.
- 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. 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.
- Pure Maple Syrup: one of the reasons I love using pure maple syrup in my recipes is because not only is it an unrefined sweetener, but it’s also not quite as sweet as honey so it doesn’t overpower flavor.
- 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.
- 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.
My favorite thing about this recipe is that these muffins are seriously packing peanut butter flavor + over 7g protein per muffin.
This means theses 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.
How to store these chickpea muffins:
I recommend storing these in an airtight container in the fridge after a day. You can also freeze muffins in a container or reusable bag and reheat them or defrost them for later. Muffins will stay good for 3 months if properly stored in the freezer.
I hope you all love these chickpea muffins! This recipe is sponsored by BUSH’S® Beans. All recipes, text and opinions are my own. Thanks for supporting AK and the brands that help make this site possible.
Fluffy Flourless Peanut Butter Chickpea Muffins
- 1 (15 ounce) can BUSH'S® Organic Garbanzo Beans, rinsed and drained (chickpeas)
- 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)
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.
Feel free to use almond butter or cashew butter instead of peanut butter.
How to store these chickpea muffins: I recommend storing these in an airtight container in the fridge after a day. You can also freeze muffins in a container or reusable bag and reheat them or defrost them for later. Muffins will stay good for 3 months if properly stored in the freezer.