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.

Course Baking & Dessert, Breakfast & Brunch, Snack

Key Ingredient Chickpeas

Dietary Need Gluten Free, Vegetarian

Prep Time 10

Cook Time 25

Total Time 35

Servings muffins

Calories 187

Ingredients

2 cups (500 mL) cooked or canned chickpeas, drained & rinsed (see notes)
3 large eggs, divided
3/4 cup (175 mL) creamy natural peanut butter (see notes)
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

Instructions

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 1/2 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.

Notes

A 19 oz (540 mL) can of chickpeas, drained & rinsed yields 2 cups (500 mL) cooked. Check out our website for information on cooking chickpeas from dry!
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.

Nutrition