Go Back
+ servings
Print Recipe
flourless peanut butter chickpea muffin with a bite taken out

Fluffy Flourless Peanut Butter Chickpea Muffins

Fluffy peanut butter chickpea muffins with delicious pockets of chocolate chip in every bite. These easy protein packed 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.
Course Breakfast, Dairy Free, Gluten Free, Grain Free, Snack
Keyword chickpea muffins, flourless chickpea muffins, gluten free chickpea muffins, peanut butter chickpea muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 10 muffins
Calories 219 kcal
Author Monique of AmbitiousKitchen.com


  • 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)


  1. 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.
  2. 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.
  3. 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.

Nutrition Facts
Fluffy Flourless Peanut Butter Chickpea Muffins
Amount Per Serving (1 muffin)
Calories 219 Calories from Fat 104
% Daily Value*
Fat 11.6g18%
Saturated Fat 3.3g21%
Carbohydrates 26.5g9%
Fiber 3.8g16%
Sugar 16.4g18%
Protein 7.1g14%
* Percent Daily Values are based on a 2000 calorie diet.