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Parve
Easy
50 Minutes
Diets 
I’m often asked for ideas such as a healthy muffin recipe or a quick on-the-go breakfast option. In this recipe, I blended the two requests into one delicious, high-protein and high-fiber, family-friendly breakfast muffin. A bonus is that it’s gluten free without refined sugar. Plus, it’s an amazing way to sneak chickpeas into your family’s diet. Yup, you read correctly: The secret ingredient is chickpeas (aka garbanzo beans)! Chickpeas are inherently gluten free, and contain fiber, plant-based protein, potassium, B vitamins, iron, magnesium, and selenium. Aside from the health boost, the taste will keep you and your kids coming back for more! Yields 8 muffins
15 ounces (425 grams) Tuscanini Chickpeas, rinsed and drained
3 eggs
1/2 cup Gefen Natural Peanut Butter (see note)
1/3 cup Gefen Pure Maple Syrup (or liquid sweetener of choice, e.g., honey)
1 teaspoon pure vanilla extract
1 teaspoon baking powder
pinch kosher salt
1/4 cup dark chocolate chips, plus more to sprinkle on top, if desired
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 12-cup muffin tin with eight muffin liners (we’re only making eight muffins). Add water to the empty muffin tins for even baking.
Place chickpeas and eggs in the bowl of a food processor or high-speed blender and process until smooth. Add peanut butter, maple syrup, vanilla, baking powder, and salt and mix again until smooth. Fold in chocolate chips.
Divide batter among muffin cups. Sprinkle remaining optional chocolate chips on top of each muffin. Bake for 30–40 minutes. Place on a wire rack to allow to cool.
Photography by Beth Warren
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