Chickpea Blondie Muffins

Beth Warren March 2, 2023

5.0 (1 reviews)

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

62

50m 8

Easy Vegetarian Pescatarian Gluten Free Parve

Contains: Peanuts, Egg

Cook Mode Keep your screen awake while you cook

Ingredients

Chickpea Blondie 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

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beth warren blondies chick peas chickpeas garbanzo beans gluten free muffins

Directions

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.

Notes:

Natural peanut butter is important for consistency, not just for health. It can be chunky if you prefer.

Description:

Photography by Beth Warren

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Chickpea Blondie Muffins

Beth Warren

Family Table by Mishpacha Magazine

Recipe Description:

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

Ingredients

Chickpea Blondie 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

Directions

Step 1 - Prepare the Chickpea Blondie Muffins

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.

Step 2 - Credits