Hope everyone is holding up alright during these crazy times. To pass the time, I know many people have resorted to baking all types of treats, especially bread. I’m not usually much of a baker. I just don’t have the patience for it and I can’t keep baked goods around in the house for long- they’ll be gone before I know it. But lately, I have enjoyed making these blueberry chickpea muffins. They’re delicious and a perfect ready-made snack to have throughout the day.
Chickpeas…in muffins?
Now, I know what you’re thinking. Chickpeas in muffins can’t be good. They’ll taste like, you know, beans or hummus muffins. But I’m here to disprove that thinking and let you know that these muffins taste delicious.
Chickpeas are so versatile. You can use them in recipes for everything from hummus to cookies or pasta and, of course, muffins.
In this recipe, you can’t even tell there’s chickpeas in it. They taste like healthier blueberry muffins without even a hint of chickpeas. The consistency is fluffy and not dense, like a muffin made with oats. Additionally, these muffins are protein packed with chickpeas and almond butter, making them a perfect healthy breakfast or snack throughout the day!
How do you make Blueberry Chickpea Muffins?
Start by gathering the ingredients. For these muffins, you will need:
- Chickpeas (canned)
- Eggs, large
- Almond Butter (all natural, creamy with almonds as the only ingredient)
- Maple Syrup
- Vanilla Extract
- Baking Powder
- Cinnamon and Nutmeg
- Pinch of salt
- Blueberries (frozen or fresh)
Drain and rinse your chickpeas and throw them in a food processor with one egg. Pulse until the egg is thoroughly mixed into the chickpeas.
Next add all of the other ingredients except for the blueberries. Blend until the batter is thoroughly mixed. It will be liquidy and that’s okay. It’s supposed to be. It will all come together when it is baked.
Then, fold in the blueberries to your batter. Line a muffin tin with muffin liners. Spray with cooking oil. DO NOT FORGET THIS STEP…your muffins will stick to your muffin liners and not come out well, and you will be sad. Don’t forget to spray oil in the muffin liners.
Bake at 350 degrees Fahrenheit for 20-25 minutes until set and cooked in the middle. Let sit for 10 minutes and then devour them!
Blueberry Chickpea Muffins
Ingredients
- 1 15.5 ounce can Chickpeas or Garbanzo Beans
- 3 Large Eggs
- 1/2 cup Almond Butter creamy
- 1/2 cup Maple Syrup
- 1 teaspoon Vanilla Extract
- 1 teaspoon Baking Powder
- 2 teaspoons Cinnamon Powder
- 1/4 teaspoon Nutmeg
- 1/4 teaspoon Salt
- 1/2-3/4 cup Blueberries fresh or frozen
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Place parchment liners into a 12-muffin baking tin. Make sure to spray each liner with cooking oil. Don't forget to do this step. It's essential so that your muffins don't stick to the liners and come out smooth. So, make sure to spray each muffin liner with cooking oil!
- Drain and rinse the chickpeas and place into a food processor.
- Add in one of the eggs to the food processor and blend the chickpeas until smooth.
- Add in the remaining eggs and all of the ingredients except for the blueberries. Blend until well-mixed and smooth. The batter will be thinner and more liquidy than a traditional muffin batter, that's normal for this recipe.
- Once the batter is thoroughly blended, mix in the blueberries. Reserve some extra to place on top of the muffins.
- Spoon batter into each oiled muffin liner and sprinkle the extra blueberries on top.
- Bake muffins for 25 minutes. Once they are done baking, take out of the oven and let sit for 10 minutes before eating.
- Serve and enjoy!
Leave a Reply