Updated: Apr 8
Makes 10 servings
Macros: 208 cal, fat 10g, carbs 24g, protein 7g, fibre 3g
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.
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)
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.
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.
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.
NOTE: keep these in your fridge, whatever you are not going to eat up within the next 3 days, put in the freezer. Due to the moisture factor, they will not keep as long.