Fluffy Flourless Peanut Butter Chickpea Muffins
These protein packed muffins are soft, delicious, and come together in just a few minutes using your blender.
recipesbynani.comYou will be amazed at how light and fluffy these muffins turn out, even without a speck of flour. Using chickpeas as the base creates a wonderful texture and adds a lovely boost of fiber and protein to your day.
My favorite thing about this recipe is how easy it is to toss everything into a blender. It saves time on cleanup, and the result is a sweet treat that feels like an indulgence but is actually quite wholesome.
🧺 Ingredients
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1/2 cup natural creamy peanut butter
- 1/3 cup pure maple syrup
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/2 cup dairy free chocolate chips
👩🍳Instructions
- 1
Preheat your oven to 350 degrees Fahrenheit and line a muffin tin with paper liners.
- 2
Add the chickpeas, peanut butter, maple syrup, eggs, baking powder, and vanilla extract into your blender or food processor.
- 3
Blend the mixture until it is completely smooth and creamy, making sure no whole chickpeas remain.
- 4
Gently stir in the chocolate chips by hand using a spoon or spatula.
- 5
Divide the batter evenly into the prepared muffin tin, filling each cup about three quarters full.
- 6
Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- 7
Let the muffins cool in the pan for 10 minutes before moving them to a wire rack to cool completely.
💡 Tips
Store these muffins in an airtight container in the fridge for up to 5 days, or pop them in the freezer for up to 3 months. If you want them warm, microwave a frozen muffin for about 30 seconds before eating.
Made this recipe? Let us know how it went.
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