If I had to pick a favorite legume, I think it’d probably be a chickpea. Their soft, chewy texture pairs perfectly in some of my favorite salads, works well as a vegan replacement in traditional chicken or tuna dishes and yes, I’ve even tried them in fudgy blondies. What more could you want in a protein-packed little bean?
I made this recipe for peanut butter chickpea muffins back in 2019 and they were inspired by my black bean brownie muffins, which are a cross between a black bean brownie and a chocolate muffin. If you haven’t tried them yet, then what are you waiting for?!
Now I know you’re probably thinking: beans in baked goods sound weird. But, when blended together with a few ingredients, a touch of pure maple syrup and peanut butter, they somehow transform into the FLUFFIEST muffins you’ll ever eat. Don’t believe me? Check out how glorious they turn out in Episode 4 of Good Mood Comfort Food!
In fact, they were such a hit with Tony, that after trying one he came back into the kitchen and exclaimed, “I really like those muffins — they’re so fluffy!”
The best part was that I didn’t even tell them they were made with chickpeas. Heh. Since I originally made them they’ve become one of the most popular muffin recipes on Ambitious Kitchen, so you know they’re a must-bake!
Yes, we’re adding chickpeas to muffins
We’re putting an actual can of chickpeas into this muffin recipe, and you’re going to LOVE IT. Trust me when I say they do not taste like beans or legumes at all. The creamy peanut butter and natural sweetness make them absolutely delicious and super fluffy.
My favorite thing about this recipe is that these muffins are seriously packing peanut butter flavor + over 7g of protein per muffin. This means these chickpea muffins are great for after-school snacks, lunch box treats, post workout on-the-go fuel or a travel snack. YASSSSSSS chickpeas solvin’ all the hangry probs.
Ingredients in these flourless chickpea muffins
These chickpea muffins are made with only 7 simple ingredients, plus the batter is blended together in a blender or food processor, making this recipe super simple to throw together in no time at all. Here are the ingredients you need:
- Chickpeas: you’ll need a can of chickpeas (or garbanzo beans) as the base of the muffins. Chickpeas make them super fluffy and flourless!
- Eggs: in order to help these flourless peanut butter muffins rise, we have to use eggs.
- Peanut butter: the one and only. Make sure to use a natural creamy peanut butter (with just peanuts and salt) to keep the recipe consistency and texture nice and fluffy. Use the code ‘AMBITIOUS15‘ to get 15% off of my fav nut butter brand, Wild Friends!
- Pure maple syrup: I love using pure maple syrup in my recipes for the perfect amount of sweetness while keeping the recipes refined sugar free.
- Vanilla extract: if you don’t have it, don’t worry about it. Vanilla adds a nice flavor, but the muffins will still be wonderful without it. Learn how to make your own from scratch with this tutorial!
- Baking powder: to help the muffins rise and get all fluffy inside! Make sure your baking powder is fresh.
- Chocolate chips: I prefer to use dark chocolate chips, but mini chocolate chips, semi-sweet or dairy-free chocolate chips will all work well.
Easy ingredient swaps
These healthy chickpea muffins use plenty of pantry staples, but can easily be customized. Here’s what I recommend in terms of ingredient swaps:
- For the peanut butter: I have only tested this recipe with peanut butter, but I also think other nut butters such as almond or cashew should work out similarly.
- For the maple syrup: you can use honey in place of the maple syrup, but just note that the muffins may end up tasting sweeter.
Can I make them vegan?
Unfortunately, I would not recommend using an egg replacement in this recipe. The 3 eggs are essential to the texture of these muffins.
Fluffy chickpea muffins in 3 simple steps
- Blend the chickpeas. Start by adding your rinsed & drained can of chickpeas to a food processor or blender with one of the eggs. Process until the chickpeas are well blended.
- Make the batter. Add the other two eggs and the rest of the ingredients (except the chocolate chips) to the food processor and process again until smooth. Fold in the chocolate chips.
- Bake & devour. Divide the batter among 10 prepared muffin liners in your muffin tin and sprinkle chocolate chips on top. Bake them up, cool them, then enjoy!
Storing & freezing tips
- To store: feel free to keep these peanut butter chickpea muffins at room temp for one day, then I recommend storing them in the refrigerator. Feel free to warm them up in the microwave.
- To freeze: allow the muffins to cool completely then put in an airtight container and freeze for up to 3 months. Once ready to reheat, you can thaw at room temperature, or heat up in the microwave in 30 second intervals.
More delicious muffin recipes
- Flourless Black Bean Brownie Muffins
- The Best Healthy Blueberry Oatmeal Muffins (gluten free!)
- Paleo Double Chocolate Tahini Banana Muffins
- Blender Banana Spinach Muffins (kid-friendly!)
- Healthy Peanut Butter Banana Muffins (dairy free + gluten free)
Get all of my amazing muffin recipes here!
I hope you all love these chickpea muffins! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Good Mood Comfort Food
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Fluffy Flourless Peanut Butter Chickpea Muffins
Ingredients
- 1 (15 ounce) can chickpeas, rinsed and drained
- 3 large eggs
- ½ cup (128g) creamy natural peanut butter (just peanuts + salt)
- ½ cup (156g) pure maple syrup (or sub honey)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup (60g) dark chocolate chips, plus 2 tablespoons for sprinkling on top (dairy-free, if desired)
Instructions
- 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.
Recipe Notes
Nutrition
This post was originally published on October 22nd, 2019, republished on January 24th, 2022, republished on January 5th, 2023, and republished on August 31st.
![](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 1 1"></svg>){kind=small}
249 comments
you are a freaking wizard. Can’t wait to try these, lady!
Thanks Dana! Hope you love them 🙂
I was curious and skeptical about these muffins. They were so easy to whip up and taste really good. I don’t think anyone would know that they were made with chickpeas.I expected a funny after taste but all I taste is delicious. Thanks for creating and sharing this recipe!
Right?! You can’t taste them! I’m so glad you enjoyed them 🙂
These are the best! I was able to whip them up in about 10 minutes. Mom and toddler approved, and a great source of iron. I left off the chocolate chips, but will definitely make another batch with them!
Amazing! So happy these were kiddo approved, too 🙂 the perfect snack!
These muffins are delicious. Made as the recipe started. Brought to work and nobody said anything bad, they all loved them. Then I told them they had no flour. This recipe will stay in my collection. It’s very easy to make and quick. Thank you for sharing
I’m so glad everyone loved them! The chickpeas are the best secret ingredient 🙂
WOW. Your recipe is awesome. I will use it to make pies for my family dinner today
Hope they love these muffins!
made this in a 8/8 pan and it is amazing! Making a healthier chocolate frosting to top!
Perfect! Love that idea!
I absolutely loved these! Made them within a few minutes of seeing the post. Love that they are vegan, gf, oil free, and use real grains rather than starch, yet turn out so light. And that glaze…I want to put it on toast, it is that yummy! You knocked it out of the park with this one!
Can I ask what glaze you are referring to?
So happy to hear that, Bonny! Such a great breakfast or snack.
How were you able to make these vegan?
Vegan?? How so?
Can I ask how these flourless muffins are vegan? Did you use an egg alternative?
Wow! So tasty! My twin toddlers have been refusing breakfast for a month but devoured these this morning!
I’m so glad you found these! New favorite breakfast 🙂
These were delicious! We used almond butter, dried cherries and almond slices. We left out the chocolate this time. I loved the texture, taste and color.
Perfect! Sounds delicious.
These are amazing! I have 4 little kids and am always looking for healthy snacks. These will definitely be a staple in our home.
These are perfect for them! Such a great, easy snack.
Made these and they are SO GOOD. So fluffy and quick & easy to make!!
So happy you loved them!!
This recipe sounds really interesting, but I live abroad and don’t have access to Bush’s Garbanzo Beans. I have a huge supply of cooked chickpeas right now, and was wondering what the drained weight of the chickpeas is… Thanks!
The drained weight is about 250g or 1 1/2 cups of chickpeas 🙂 Enjoy!
MY 3 KIDS AND I COULDN’T STOP EATING THESE! So scrumptiously yummy and healthy! I used 2 cups of frozen cooked chick peas (yes, food processor needed for that job, blender bogged down) and I’m wondering if that’s why my muffins were more dense than fluffy as you and others described? Next time I’m going to try 1 1/2 cups and I’ll let you know.
So glad you all loved them! I’m not sure why they were more dense, it could have been because you used frozen chickpeas instead of fresh!
I made these again (good excuse to eat some more HOT out of the oven, haha) using 1 1/2 cups frozen chick peas. Even the kids thought they came out lighter and more fluffy. So, I think the extra 1/2 cup chicks did make them more dense! Thanks again for your unending nutritional creativity, simple cooking methods, and easy recipes!
These are delicious!, I’ve made the chickpea blondies from AK several times, but prefer these! I only had about 1/4 to1/3 cup of peanut butter left, so I substituted tahini for the remainder and it was totally fine. Yum!!
Perfect! I’m glad the tahini worked out well. Such a great snack!
This is a great recipe, as I am trying to cut down on the amount of flour I consume. The muffins were a little too “wet” for me, so the second time I made them I cut the peanut butter and the syrup in half and doubled the baking powder. They turned out more to my liking as the flavors were more subtle and the muffin was fluffier.
Such a great snack! Hmmm strange to hear that they were a bit too moist – it might’ve been the brand of peanut butter you have? I’m glad those swaps worked out for you!
These muffins look absolutely wonderful! Would you recommend using flax eggs as a vegan alternative? Chickpeas are interesting in desserts. I LOVE it in hummus and curries already, but I have consumed chickpeas in dessert hummus before (honestly, homemade >>>>>> store-bought) as well as a blondie before! SO YUMMY.
I don’t think it would work quite the same as the eggs help to create a fluffy texture. I suggest my chickpea blondies instead 🙂https://www.ambitiouskitchen.com/flourless-chocolate-chip-chickpea-blondies-with-sea-salt-vegan-gluten-free-healthy/
Delicious and super easy to make! I used mix nut butter instead of peanut butter with some tahini. I love it. Thank you for sharing
Perfect! So happy to hear that!
I just made these and they were amazing! So easy to make and really fluffy. My kids loved them. I’ll be making these again!
So happy to hear that, Jessica! I’m glad they’re kiddo-friendly 🙂
is it okay to use chickpea flour instead of the actual beans?
I wouldn’t recommend it! The flour will change the consistency in these muffins.
I’m gonna try given the great reviews. Nervous of the taste of the chickpeas?? I wonder could u use pb2?
They really just taste like a delicious peanut butter blondie! I wouldn’t recommend using PB2 as the consistency and taste won’t really be the same.
Ty! Trying today
Omg!! Amazing. Def making again!
Glad you loved them!
These are amazing!
Glad you like them!
Yum! I added cinnamon, more vanilla, and white chocolate chips to this delicious muffin recipe! I also incorporated a teaspoon of soy milk because the mixture was feeling a little thick. They’re currently in the oven, and I’m so excited to delight in them when they come out! 🙂 Five stars for now even though I haven’t even tried them yet; I’ve got faith in you, Ambitious Kitchen. -Penelope
Perfect! Hope you’re loving them, Penelope!
Made these exactly to the recipe and they were fantastic – thank you Monique! Will the texture change if I reduced the maple syrup next time, or could you suggest a lower-sugar substitute? (would apple sauce or greek yogurt work?) thanks!
I think you could try reducing the maple syrup to 1/3 cup with good results! I wouldn’t recommend using another sweetener.
I admit that I was skeptical on how these muffins would turn out using chickpeas instead of flour. These muffins are so tasty and light. They were so easy to whip together. My husband loved them. This recipe is definitely a keeper on our family.
The chickpeas do sound strange but they create the fluffiest texture! So glad you both loved them!
I made these today and was so impressed I ate 2. I made it in a pan and sliced it into 20 servings. I also sent the recipe to my son. I will make sure I have chickpeas in the the pantry!
Amazing! Glad they worked out well in a pan 🙂
This is an amazing recipe. My family loved them, even after they found out what went in them! Easy to make and great flavor. I used 64% dark chocolate chips and the combo was just right. I got 12 average size muffins out of it. Not sure how they kept as they didn’t make it past day two!
Love it! So happy to hear that, Melissa 🙂
Any ideas for alternatives to chocolate chips? Mine are in the oven now. I tried to use a few raisins and crushed walnut. I also cooked two without chocolate. I just can not seem to be able to buy chocolate chips in Germany right now, so any tips would be really appreciated as there are so many nice recipes with chocolate chips.
Raisins and nuts are great, otherwise if you can find chocolate bars you can break those up into chunks!
I’ve had these on my list for some time. Finally made them, but I only used 1 egg and used almond butter instead of peanut butter. They turned out great and tasty as heck. For two of them I added chocolate chips to make my kids happy but the others I added in a mix of unsweetened diced baker’s dried fruit mix. I love dried fruit (fruitcake – I admit it!) and this was a healthier way to get my fix.
So, I found this recipe here but then I found an almost identical one on a vegan site. The main difference was no eggs and had 1/4 tsp baking soda. I guess my decision to use just one egg was from that recipe. Not that I have anything against eggs, but just thought I’d do it this way…
Thanks for a great recipe. I’ll make again and probably switch up the nut butters and add-ins.
Can you tell me if the extra eggs would make some substantial difference? I really thought mine turned out fluffy and moist with just one.
Decided during quarantine that your site is definitely my favorite recipe site. I’ve made a handful of things from here since we’ve been home.
Oh, has anyone else noticed the shortage of garbanzo beans at the grocery store? Along with toilet paper, these seem to be a hot commodity 🙂
So glad you loved these! They tend to hold together much better with additional eggs 🙂
Absolutely delicious! I was looking for an easy to make muffin recipe with simple wholesome ingredients that my one year old and husband would love (And me too!) and these were totally a winner! Perfect snack or quick breakfast on those busy mom mornings! Thank you so so much!
So happy to hear that! Such a great snack or breakfast 🙂
Love this idea, thanks Monique! Unfortunately mine turned out a bit dry.- any suggestions? Do you think adding yogurt/milk would help, or prevent them from cooking right? Thanks!
I’ve made these several times without issue. Did you change the measurements at all? They always come out super fluffy for me, so all I can think of is that perhaps they were overbaked?
These are delicious and easy to make. They came out so fluffy! Thank you for sharing your recipe! I love finding healthier versions of yummy treats!
Absolutely! So glad you loved these ones 🙂
I made this recipe and ended up doubling the chocolate chips (because I have no self control) and WOW I will be making these again! You can’t tell there isn’t any flour!
Love it! Glad you enjoyed!
These are really dang good, my whole family gobbled them up. We cut it down to 1/3 cup maple syrup and they were plenty sweet. I might even go down to 1/4 cup next time to cut more sugar and make these even more guilt free.
I’m glad that worked out well! Happy to hear that the whole family loved them 🙂
Wow! I am going to make these today! I don’t have a muffin tin and plan on using a glass loaf pan, any recommendations to make this work? Vary cook times? Parchment paper?
I think a 9×9 or 8×8 inch pan would be great. Definitely make sure you grease the pan and use parchment paper.
Great recipe. I through it together so fast! Soft and fluffy texture that is not too sweet. My picky 6 year old loves it and my GF husband thinks its great, so we have a triple win!
Perfect! Glad everyone enjoyed!
I stored the muffins in an airtight glass container. When I went to eat one the next morning, they all have a “greenish blue” marbling in them. It’s not mold but what???
That’s interesting. Did you happen to use sunflower seed butter? Sometimes this happens when people use sunflower seed butter as it reacts with the baking leavener and causes baked goods to turn green. This can also happen if your baking powder has aluminum in it. I suggest buying an aluminum free baking powder to avoid this.
Delicious!! I even brought some into work and no one could tell they were made with beans instead of flour!
Love that! You’re making all of the best muffins 🙂
I have never left a review of any recipe before but I felt compelled to do so. I have made many “health-ified” recipes as I call them over many years. Some turn out, some don’t. I was so surprised in the simplicity of this recipe and the amazing taste & texture. I followed the recipe exactly as is but I did swap out honey for the maple syrup. You will never miss a flour filled chickpea-less muffin again!
Amazing! So happy you found these ones and gave them a try 🙂 the perfect snack!
These are the best muffins ever!! My daughter’s love them. They will eat about 6 mini muffins in one sitting (1Tbs of batter). I always double the recipe and keep one weeks worth out and freeze the rest. I will mention, I can’t find 15oz cans. I weigh out 13oz of chick peas and have never had an issue with the recipe turning out.
So happy to hear that! I love the idea of mini muffins 🙂 and yes those cans should be just fine!
Excellent!!! I made them in a loaf pan increasing the baking time by a few minutes. My husband was a big fan and requested again.
Made these tonight- oh my gosh, they were amaaaazing, and SO easy!! I only used 1/4 c maple syrup, and added about a T of date powder. Also added chia seeds (because I add them to almost everything!)
I’m glad that worked out well! Such a great snack 🙂
What a great recipe.
I ended up putting in a full tin including water then one half of just chickpeas and reducing the maple syrup to 1/4 cup and adding 2 eggs and they are amazing.
Trying to work out how to make them fully vegan and also what to add instead of chocolate 🙂
Perfect! Glad you enjoyed!
Well. I am shocked and amazed. When I saw this recipe, I really didn’t think these muffins could possibly be good. Still, I was intrigued. Made them and oh brother, I couldn’t have been more wrong! They are really delicious and don’t taste “beany” at all. Well done, Monique!! Thanks so much and will definitely be making these again!
Right?? So glad you gave them a try! Perfect snack 🙂
Thank you so much for this recipe AK! This is a genius idea for a protein packed snack or breakfast. Because my peanut butter is a little on the thick side, I weighed it (1/2 cup PB = 135 g. /4.75 oz.). I used less maple syrup (~1/3 cup) and didn’t use salt. I made the muffins a little bigger, so I ended up with 8. Very quick to make, SUPER fluffy, and minimal dishes to wash! XO!
Perfect! So glad you enjoyed!
These are super yummy! My 2 year old really loves these and begs for them when he sees them. I love them too! They have a great texture and even better taste. I love that you can just make them in the blender. So easy!
Amazing! Such a great snack for kiddos 🙂
Wow… the texture on these is absolutely incredible! Cannot believe they’re just made from chickpeas! Even my mom who doesn’t like peanut butter said these were good. Definitely going to be making these again!!
Aren’t they amazing?? Glad you both enjoyed!
These muffins are very tasty! I was introduced to these by a friend who dropped them off when I had my first baby. They are great for a protein packed, healthier grab and go snack and you would never guess they are made with chickpeas. Like most of Monique’s recipes, they are easy to pull together. I will admit, I am guilty of adding more chocolate chips than the recipe calls for!
Excellent – insane that these are so fluffy and don’t taste at all of chickpeas. I wish I had put in a bit more chocolate to balance out the peanut butter, but so good!
Absolutely! Feel free to add some more chocolate chips next time, too 🙂
These are amaaaazing !! I made them as written, but added craisins instead of chocolate chips as my husband can’t eat chocolate… 🙁 …planning to share these with my grandkids as I love taking them healthy treats when watching them !! Thanks for the great recipes…your site is the best !!
Sounds delicious! So glad you’re finding recipes here that you love 🙂
Delicious! Just checking – is 219 for how many cals per muffin?
Yes, it’s per muffin!
I found this recipe when looking for an easy way for my 7 month old baby to get some chickpeas in a form he could feed himself. Mission accomplished! These are also completely delicious. Thank you!
Amazing! So glad they were a hit 🙂
I was making chickpea cookies a lot for my toddler. But this is a nice change and much quicker! I was in a hurry and used a loaf pan and it turned out great!
Absolutely! Glad you enjoyed!
I was pretty skeptical that this was going to be delicious. After reading the reviews and the simplicity of the recipe I figured I’d try them. So glad I did! They were excellent; nice peanut butter flavor and definitely added the chocolate chips. I used my Ninja smoothie maker and followed your recipe exactly. Will be making these regularly.
One question… could I add cacao power for a chocolate flavor?
Perfect! Glad you loved them. And definitely but you may need to add some milk to form the proper consistency!
These look freakin amazing!!! I can’t wait to try them. Do you think I could use chickpea flour instead of in the can or don’t mess with that? I’m trying to find a use for my chickpea flour hanging out all alone in my pantry…
Hi! I wouldn’t recommend swapping chickpea flour here because the texture will be much different. Try my chickpea flour banana bread or chickpea flour cookies!
Yummy, easy to make and healthy. Used a Nutribullet because I don’t have food processor or a big blender and it worked fine!
Awesome, so glad the Nutribullet worked and that you loved these! 🙂
Made these for my husband to have on hand for snacks, but didn’t want something with flour in it. He loves this so much and I have even has to whip up a batch for my two year old who keeps eating her daddy’s!
These muffins are amazing!!! I started making these for my VERY picky son because I was looking for ways to get more protein and fiber in his diet. He absolutely loves them and I make every 1-2 weeks as an after school or lunch box snack. With 7 grams of protein and almost 4 grams of fiber these are great. Always love everything from Ambitious Kitchen, Monica never disappoints!
Oh I’m SO glad to hear you guys are loving these! Thanks so much for the review, Allison 🙂
Oh my gosh, these are insanely good! So moist and sweet enough to get rid of my cravings! My husband and daughter love them too!
Yaaay so happy you and the fam love them, Kerri!
5/5 for the genius recipe. 3/5 for my baking skill. A bit too moist and I subbed raisins. Love the protein in them and will be making them again… with more attention to my measurements.
Thanks for sharing, Melissa! Yes, it’s definitely important to measure carefully. Hope they come out better next time!
I love these muffins but for some reason every time i make them I don’t get any glaze on the top at all, and they always have these grooves and ridges almost cut into the tops – what am I doing wrong??
Not sure what you mean by “glaze” or what could be going on here… Are you following the instructions precisely?
Yes following exactly. They look very dull on the top and have these raised crack lines and ridges going through the top. any ideas?
Ohh ok that’s strange! I haven’t had that happen. Are you sure the chickpeas fully blended, yielding a smooth batter? That’s the only thing I can think of…
This is one of the BEST muffin recipes i have ever made!
Substituted carob chips for the chocolate chips.
Thank you for your great work!
I’m so happy you loved these–thanks!
Very moist! Added walnuts along with the chocolate chips and they turned out great! Only used 1/3 cup maple syrup and thought it was sweet enough. Great recipe for when you run out of flour! Ha!
Again another genius recipe. My kids devour these, I usually have to make another batch the same day. Your website is one I recommend to everyone I can.
Aw thank you SO much, Cherith! Glad you’re all loving these. Really appreciate the review + your sharing my site with friends 🙂
Super easy and really good! My boys love them!
These were delicious! I used half peanut butter and half almond butter for no particular reason, turned out great! There was still a good peanut butter flavor and the texture was so good. Thank you for the recipe!
Glad that worked well and that they came out perfectly!
I used blueberries instead of chocolate chips and they turned out amazing!!!!! All your recipes I have tried so far have been amazing. Thank you❤️❤️❤️
WOW so hard to believe that these do not have flour! So fluffy and not heavy like some GF muffins can be. We devoured these a little too quickly, so I will need to make another batch soon. Only thing I wish there was less maple syrup in the recipe.. maybe I will try will less? Hopefully it won’t mess up the consistency!
Right?! I’m so glad you loved them! Not sure how reducing the maple would affect the texture; let me know how it goes 🙂
So delicious! I made these primarily for my kids so I used less Maple Syrup and Chocolate chips and they were still delicious! Great way to get a little extra protein in!
So happy they came out amazing!
These turned out great. Only thing is there’s still a hint of chickpea taste which I was hoping wouldn’t be there. But I still enjoyed it. I was wondering, is the nutrition information per 1 muffin or for all 10 muffins?
Thanks for sharing, Vanessa 🙂 I haven’t personally noticed the flavor so maybe it was the brand you used? IDK! And the nutrition is for 1 muffin 🙂
I followed the recipe with canned chickpeas, adding extra vanilla, and using cupcake sized liners (baking for slightly less time to compensate for the smaller size). I was surprised at how fluffy they came out, and they are really tasty. They don’t taste overly peanut buttery, either. I’ll definitely be saving this recipe. My fiance loved it too, and although I told him they were a “healthy dessert” he didn’t believe there were chickpeas in it, lol.
Hard to believe there are chickpeas in them, right?! So happy you both loved these! Thanks, Ashley 🙂
These turned out really good! Perfect little treat for everyone in the family, including kids!
These had a strange, mushy texture and the taste was very earthy. Usually your recipes turn out great but not this one.
Oh no! Sounds like maybe something went wrong because they should be nice and fluffy and they shouldn’t have a strange flavor… Did you sub any ingredients or do anything differently? Sorry about that!
I agree … it seemed to need a cup of something binding .. almond flour .. oats .. drinking chocolate;-) lol
But still so happy I came across it
I wonder if maybe they were undercooked? The magic of this recipe is that they’re fluffy without having to add any kind of flour. Sorry they didn’t turn out amazing for you!
My very picky grandchildren stayed over and so I made this for them hoping I can get their protein in
They had fun makign the batter with me , but they tasted it ( the batter … don’t judge 🙂 ) and said it wasn’t what they wanted
So in order not to waste and still get the good stuff into them I added one cup of drinking chocolate powder ( again plllZ dokt judge but we gotta get some food stuff in, right ?) andddd they liked it lol.
Thank Gd
I put a little chip as it came out the oven and spread it around to make a ‘frosting ‘
It was amazing. Thank u so much !!
Oh ok that’s amazing! So happy it worked well and that they loved them!
Es una excelente receta!! La felicito.
Me gustaría saber que se podría utilizar en reemplazo de la mantequilla de maní.
Gracias.
Hola, María! Estoy tan feliz de saber que te encantó. Creo que la mantequilla de almendras o anacardos funcionará bien aquí. (Perdona mi español 😊)
Love this recipe! Easy and Delicious
So glad to hear that! Thanks, Krysia ☺️
Thank you for this recipe!
I made these when I was expecting my first child to have as an easy breakfast or snack after she was born. Chick peas are supposed to help with milk production.
I’ve made them several times since and might like them better than “regular” muffins! I like to use a combination of date paste and maple syrup instead of just maple syrup. They’re a little less sweet and I feel better about getting my sweetener from fruit.
I’m so happy to hear that, mama!! Glad they’re a staple for ya 🙂 And love that date paste idea!
Wow these are delicious. Extremely easy, and they’re light, fluffy and tasty. Not too sweet either!
Yay! I’m so happy you loved them!
Monique, these were sooooo good!! Fluffy, peanut buttery, just amazing! Can’t believe they’re so healthy 😀 And so much protein!
I substituted Skippy creamy peanut butter for the healthier freshly-ground peanut butter specified in the recipe. I baked the muffins for 32 minutes and they turned out moist and delicious. I used milk chocolate chips rather than dark chocolate. My yield was 11 muffins. Overall I give these muffins 5 stars!
Amazing! So glad you loved these!
These muffins look terrific, but I’m not a fan of chocolate chips in muffins. Would adding raisins or apples work with this batter?
JUST WHAT WE NEEDED! We’ve been trying to clean up our dietary act this January and were craving something sweet. This hit the spot, especially right out of the oven. Originally we were going to make the Black Bean muffin .. because chocolate!!!… but didn’t have the cocoa powder. So that is next on our list. Thanks for a fantastic recipe and helping us keep our resolution past the sixth day LOL!
Super tasty and easy to make!!
Made this with the intent to freeze some. They’re so good they won’t make it to the freezer
Ahh yes! Love this, glad this recipe is a hit ❤️🙂
Never would have guessed there were chickpeas in these. They were fantastic – my whole family loved them! Followed the recipe exactly and will definitely make them again.
I loved how easy these were! For some reason though I had waaay more than 12 muffins??? I followed the recipe… my food processor even had overflow on the bottom when I took the bowl off.
I’m waiting for them to finish baking and hope that they turn out ok 🙂
I saw these featured on Insta and made them the same day. They were gone the next morning. My 3 teenage boys and my husband all loved them. They are fluffy, hearty, delicious and also a little custardy. So so good and I will for sure be making them again!
Ahh this is amazing! So glad these muffins are a hit ❤️🙂
Just made these, and I love them! Wondering if I could cut back on the honey and sub for a ripe banana? If so, what would you suggest that ratio be?
Hi I was wondering if you could use WOW butter instead if peanut butter as nut opens aren’t allowed in school… curious is it would work the same ? Eager to try these!
Sorry for all the spelling errors!! Supposed to say :Hi I was wondering if you could use WOW butter instead of peanut butter -as nut options aren’t allowed in school…. curious if it would work the same ? Eager to try these!
Hi! I have only tested this recipe with peanut butter but other nut butters such as almond or cashew should work too! Enjoy!
Made the recipe in my Nutribullet blender. It helped to do all 3 eggs with the chickpeas at once since my blender needed some liquid to blend it well. The texture of the batter (and the finished product) was really incredible. My boyfriend had no idea it was a flourless muffin.
You have GOT TO spray the muffin cups before the batter goes in, she’s totally right about that. These are a great treat, thank you!
Wow, I am really impressed with this recipe! I only made it because I had the ingredients, and I really needed to use up my maple syrup. I was shocked with how wonderful the texture and flavor came out. I was expecting a “healthy” muffin taste, but these are soo satisfying! I will definitely make these again. I didn’t change anything in this recipe.
I wanted to try these as chick peas are high in protein and muffins are very fatty so this seemed like the best of both worlds! They absolutely didnt disappoint! SO MOIST and the kids loved them!
These were really delicious. Simple to make. Used everything I already had on my pantry. I did use regular peanut butter and they are just fine. Will make again for sure. Thank you!!
Really good muffins! They’re as soft and tasty as they look and I can’t wait to make more! The recipe was really easy and only required a food processor or blender instead of multiple bowls. Husband & toddler approved as well!
Sooo delicious and fluffy! These are definitely going to become a repeat!
These are so delicious!!! 10/10 recommend
These are now in heavy rotation at my house. Super easy to throw together and my 11YO and her friend love them. Great way to get some protein and incredibly tasty. It pairs perfectly with my coffee.
They turned out the way they were supposed to. No issues with them falling. My family has multiple celiacs (read: we need to cook gluten free). I’m a pretty picky baker, and I can have wheat, so I try to make gluten free foods taste like gluten. These muffins are a 10/10 taste, texture, appearance wise when concerning health. When taking strictly gluten free, they are a 6/10 because they do taste faintly “off” (again, I’m really picky when it comes to bread/muffins). Taking everything into consideration, I think these are a 7/10 for a healthy GF muffin, since most GF muffins are full of starch and low in protein. These are going to be a great addition to our rotation of muffins, but they won’t be our staple muffin. I also look forward to throwing this together when we seem to be out of something, as this recipe uses pantry items we ALWAYS have. Thank you for this recipe!
Loved this recipe, saying that I only had a name brand peanut butter so used 50%peanut butter and 50% tahini. They were eaten by friends and family before I could take a photo 📸 🙋♀️
Aw love this! Glad these were enjoyed by everyone 🙂
These were delicious! Made them for my husband’s birthday. My daughter has a peanut allergy so I took a risk and substituted sunbutter for the peanut butter and they came out just fine!
These were delicious! Took a risk and substituted sunbutter for peanut butter since my daughter has a peanut allergy and they came out just fine!
Yum! I am excited to hear that the sunbutter worked great, glad this recipe is a hit!
My husband and I love these muffins. They are so good and super easy. I recommend mini chocolate chips because the batter is a bit more thin than other recipes so bigger chunks sink to the bottom. I love to double the recipe! Could eat these all day
Perfect! I am so glad you found and are loving this recipe 🙂
Made as a Request.. Went over Huge..
Everyone really Liked Them A LOT..
Now I have to make often ;).
Ah this is amazing – I am so glad this recipe is a hit! 🙂
Amazing 🤩🤩 full of protein, healthy fats, and fiber. The taste and texture are 👌!!
Yummy! 1st successful gluten free baked item I made that was AWESOME!! Loved them!
The BEST! SO glad they turned out great and you are loving them ❤️
I can definitely taste the chickpeas and not in a good way. It’s weird to me that so many people can’t. I followed the recipe very carefully but the primary flavor is chickpeas. It tastes like you’re trying to cover up the chickpea taste with peanut butter and chocolate. I will say that they are fluffy though. I had high hopes for this recipe, but it’s not for me.
So sorry this recipe did not turn out as you had hoped!
These muffins are delicious! My whole family loved them including my son who is a very picky eater.
My picky eaters LOVE these! Such an awesome recipe!
These were incredible!! My family loved them! Thank you for sharing.
Of course! Glad everyone is enjoying this recipe 🙂
Delicious and fluffy. My kids ate several at One sitting.
Yay! I am so glad this recipe is a hit for you and your family, Melissa!
Can I substitute applesauce for the eggs? Hoping to make these muffins for vegetarian.
Happy to have found your website, definitely will make some of your recipes.
Thank you, Lucille Nelson
Hi Lucille – I do not recommend subbing the eggs in this recipe, they are essential to the texture of these muffins. So sorry!
Easy, awesome recipe!!
These are so good! My guy that doesn’t like chickpeas loves them, as does my gal who doesn’t like PB – “tastes like a chocolate chip cookie!” I used egg whites only in my latest batch and it looks like they are coming out well.
I love these muffins! I was making them weekly for a time and just made them again after a while and they’re even better than I remember. So good! Personally I like to half the amount of maple syrup and I use almond butter instead of peanut. I’ve made them both ways and I think that almond butter has more of a chocolate chip cookie taste. I love the lighter sweetness and will frequently have them for breakfast. Such an easy and delicious snack.
Ah yay! I am excited to hear these turned out great and you’re loving them 🙂
These are delicious and easy. I told no one they were made from chick peas my family gobbled them up. My teenage daughter was skeptical and asked me if they were healthy. I just shrugged and she tried one . 5 minutes later she was as back for another lol
Hello. I’ve cooked with beans in the past and am looking forward to trying this one. Have you experimented with make a savoury version of this recipe? i want a bean based muffin I can eat without all the sweet stuff.
Naomi x
Hi Naomi – Not sure what you mean my savory version? Like with no sweetness at all?
Can I use chickpea flour to replace canned chickpea ?
I wouldn’t recommend it! The flour will change the consistency in these muffins.
These were surprisingly easy and sooo yummy!!! We’ve made the chickpea flour banana bread from Ambitious Kitchen multiple times but have never baked with a legit can of chickpeas. These muffs are moist, fluffy, and filling in the best way! I doubled the recipe to make 18 hearty muffins and loaded them with chocolate chips. I couldn’t find dairy free chips at my local store, so made a few without for my dairy free friend. Thanks for this delicious and for sure repeat recipe in our kitchen!!!
YUM! Love these so much, glad you found this recipe and they turned out delicious for you ❤️
These are the most delicious non dairy muffins I have had!!! Definitely will be making more often.
❤️
Excellent! Glad you’re loving these muffins, Joann 🙂
Love love love a healthy & tasty snack I feel great about giving my kids. These deliver! Made several times now and always gone within 2 days around here 😀
Amazing! Such a great snack or healthy treat 🙂
I have made these several times. My family loves them!
So happy to hear that!
I was a little unsure about the texture of these muffins while mixing the ingredients, but they are fantastic! Good texture, great flavour, kid friendly, toddler friendly… an all around winner!
I used slightly less maple syrup than called for (only because I ran out), and they’re delicious. Will absolutely make these again!
Perfect! So glad they were a hit!
I really enjoyed this recipe. I added mashed banana and cinnamon. Next time I want to add walnuts💗
Your recipe answered all my questions: could I use chickpeas in a muffins?/yes!, would they be good?/Yes, would it change the taste of a muffin?/No would they taste like chickpeas?/No I am very excited b/c i know friends that eat gluten-free and I have wanted to make things they could eat. This recipe exceeded my expectation. I had to use apple syrup instead of maple syrup, and regular peanut butter and I used the entire 19 oz can of chickpeas rinsed and drained. But I don’t believe any of that affected the outcome of your recipe product. I used the food processor so most of my chocolate chips were more like chocolate bits but they were more evenly dispersed. It was light and fluffy. I greased the muffin liners like you said. They came out easily. Good job and thanks for posting!
I’m glad those swaps worked out well! Perfect snack 🙂
Super easy recipe and they taste amazing! I didn’t have chocolate chips so I added dried cranberries and pecan,
Perfect! Glad you enjoyed!
I have made these several times and am obsessed! They’re so fluffy and you can’t even taste the chickpeas which blows my mind. I love to make these for my kiddos as a healthy snack. I have made it with both almond butter and peanut butter and prefer it with peanut butter.
though not super peanut buttery in flavor, these turned out amazing. soft, fluffy- amazing texture. so good!
Glad you enjoyed!
I tried these with tahini and honey instead of peanut butter and maple syrup. They came out very light and fluffy, and tasted a little bit like halva (which I was hoping for). Added chocolate and walnuts. Very happy with this recipe!!
Amazing! Glad those swaps worked out well!
The actual muffins turned out to be a total flip because of my edits but the end result was amazing!!! I dropped the eggs and used aquafaba (probably the problem) and I used tahini instead of peanut butter. They wouldn’t cool, they remained mostly mush. But… the flavor was so good so I popped the mush in the fridge and they flavor improved as the mush was cold, also it thickened more. I decided to roll it into balls and freeze on a parchment lined cookie sheet. They are sooooooo good! I wrote the recipe down to repeat and named it Mama’s Muck Balls – hehe- try it, you’ll love them!
Haha I’m glad they turned out well with those swaps!
These are amazing! I’ve been making them for a couple years. No one knows it’s chickpeas! I’m wondering instead of chocolate chips if I can add bananas or apple or blueberries?
So good!! And yes, feel free to try new mix ins! Apple chunks or blueberries will likely work best because they’ll hold their shape.
Hi! I’d love to try these! Would it be possible to blend the batter the night before and then bake in the morning?
Hi! I’m afraid the batter will thicken up a bit too much before baking.
My mom would like to know why we need to leave them out for one day before going in the fridge.
Thanks
You can put them in the fridge right away if you’d like!
Wow! These are delicious and the texture is sooo smooth and moist. My two year old kept asking for more. I baked 24 in mini muffin pans for about 18 minutes and they came out great. Next time I’ll buy mini chocolate chips for these.
So happy to hear that!
Hi there!! My family loves this recipe so much I have lost track of how many times I have made it and we have devoured them! We end up eating them so fast I was wondering if you had a trick up your sleeve as to whether or not these can be made into cake form? I am naive as to how to do that but would love to be able to make it into one pan and then cut them up. Do there need to be any modifications? Thank you for sharing this delicious recipe!
Hi! So glad you all love this one! Great question – I think you could bake this in a loaf pan for about 40-50 minutes, OR an 8×8 inch pan for about 30-40 minutes (just be sure to keep an eye on both as I have not tested these pan baking times). Let me know if you give either a try!
Unfortunately, these came out very dense and dry, despite following the recipe closely. I never throw food out, but I couldn’t get anyone in the house to eat them. Not sure what went wrong.
So sorry to hear that! They should come out nice and fluffy like the photos and the video. Did you make sure to use natural peanut butter that has a drippy texture?