Description
Deliciously moist and healthy chickpea muffins that are vegan and easy to make!
Ingredients
Scale
- 1 ½ cups cooked chickpeas (or 1 can, drained and rinsed)
- 1 medium ripe banana
- ½ cup maple syrup (or agave nectar)
- ¼ cup unsweetened almond milk (or any plant-based milk)
- ¼ cup coconut oil, melted (or neutral oil like canola)
- 1 tsp vanilla extract
- 1 cup oat flour (or blended rolled oats)
- ½ cup whole wheat flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
- Optional: ¼ cup vegan white chocolate chips or chopped walnuts
Instructions
- PREHEAT THE OVEN: Set your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with coconut oil to prevent sticking.
- BLEND THE WET INGREDIENTS: In a food processor or high-speed blender, combine the chickpeas, ripe banana, maple syrup, almond milk, melted coconut oil, and vanilla extract. Blend until the mixture is completely smooth and creamy with no visible chunks.
- MIX THE DRY INGREDIENTS: In a large mixing bowl, whisk together the oat flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt until well combined.
- COMBINE THE MIXTURES: Pour the blended chickpea mixture into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until the batter is just combined. Avoid overmixing to keep the muffins soft.
- ADD OPTIONAL MIX-INS: If using vegan white chocolate chips or chopped walnuts, fold them into the batter until evenly distributed.
- FILL THE MUFFIN TIN: Use a spoon or scoop to divide the batter evenly among the muffin cups, filling each one about three-quarters full to allow room for rising.
- BAKE THE MUFFINS: Place the muffin tin in the oven and bake for 18 to 22 minutes, or until the tops are lightly golden and a toothpick inserted in the center of a muffin comes out clean.
- COOL BEFORE SERVING: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before eating or storing.
Notes
- These muffins are a great way to sneak in some protein and fiber.
- Experiment with different mix-ins like dried fruit or nuts for added flavor.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg