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.
See how to make the peanut butter chickpea muffins:
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
Ingredients
- 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)
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.
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.
45 comments
you are a freaking wizard. Can’t wait to try these, lady!
Thanks Dana! Hope you love 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?
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!
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!
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!