PB & J Chickpea Muffins
These delicious muffins make a great breakfast or snack on the go! Chickpeas are the secret ingredient that add extra protein and fibre to these easy to make muffins.
- Pulse
- Chickpeas
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Makes
- 12 muffins
Nutrition
- Serving Size 1 muffin
- Calories 187
- Fat 10 g
- Saturated Fat 2 g
- Cholesterol 47 mg
- Carbohydrate 19 g
- Fibre 4 g
- Sugars 9 g
- Protein 8 g
- Sodium 243 mg
- Potassium 123 mg
- Iron 1 mg
Ingredients
- 2 cups (500 mL) cooked chickpeas (or 1-19 oz/540 mL can chickpeas, drained & rinsed
- 3 large eggs, divided
- 3/4 cup (175 mL) creamy natural peanut butter
- 1/3 cup (75 mL) pure maple syrup
- 1 tsp (5 mL) vanilla extract
- 2 tsp (10 mL) baking powder
- 1/2 tsp (2 mL) salt
- 1/2 cup (125 mL) fresh or frozen raspberries
- 2 Tbsp (30 mL) raspberry jam
Directions
Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with paper or silicone liners.
Add chickpeas and 1 egg to the bowl of a food processor and pulse until chickpeas are smooth. Add remaining eggs and peanut butter, and blend until combined.
In a small bowl, whisk together maple syrup, vanilla, baking powder and salt until no lumps remain. Add to the chickpea mixture and process again until everything is combined. Transfer to a large bowl and gently fold in raspberries.
Divide batter evenly among muffin cups. Dollop ½ tsp (2 mL) of jam on the top of each muffin, if desired. Use a toothpick to swirl the jam into the batter.
Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean. Place on a wire rack for 5 minutes, then remove muffins from tin and transfer to a wire rack to cool completely.
Tips
We’re using natural peanut butter in this recipe so we don’t have to add any other type of fat. Be sure to thoroughly stir the peanut butter before measuring.
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