Chocolate chickpea muffins–the chocolate cupcake that’s nutritious enough for a satisfying breakfast. Ohhhhh yeah. These tasty muffins deliver plenty of nutrients, including protein and fiber.
I love garbanzo beans. Or chickpeas. Whatever you call them, I love them in soups, stews, mashed and formed into patties and fried, in salads, with pasta, coated with savory spices and roasted until delectably crispy. And hummus! We can’t forget hummus.
Or put them in a Potato, Tomato, and Olive Stew . And then
These delicious chickpea muffins contain a whole can of garbanzo beans (I used the low-sodium variety), unsweetened cocoa powder, and honey and banana for sweetness. At the last minute, I added a few mini chocolate chips and cocoa nibs, but these are totally optional.
Finally a healthy chocolate muffin
They’re sweetened with banana and honey (not too much!), so they don’t contain any refined sugar (unless you add the chocolate chips). They’re also gluten-free, grain-free, and dairy-free!
Healthy chocolate muffins!? Hell yes. These chocolate chickpea muffins have protein and fiber and
They are so healthy, I even let my kid eat them for breakfast. He thought I had gone temporarily insane, but he was happy. Heh. He also likes them for dessert. Or a special after-school treat.
Chickpea Muffins use ingredients you likely have on hand
One of the many things that I love about these muffins is that they
- Cocoa powder
- Baking soda
- Coconut oil
- Vanilla extract
That means I can whip them up any time I get a hankering–or anytime my husband or son does!
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- 1 (15-ounce) can garbanzo beans, rinsed and drained
- 3 large eggs
- ½ cup honey
- 1/3 cup unsweetened cocoa powder
- 1 banana
- 1 teaspoon baking soda
- 3 tablespoons coconut oil, melted
- 1 teaspoon pure vanilla extract
- ½ teaspoon cinnamon
- ¼ cup mini semisweet chocolate chips (or 2 tablespoons mini semisweet chocolate chips plus 2 tablespoons cacao nibs) (optional)
- Preheat the oven to 350ºF. Spray a 12-cup muffin tin with baking spray.
- In a blender, combine the garbanzo beans, eggs, honey, cocoa powder, banana, coconut oil, baking soda, vanilla, and cinnamon and blend until smooth. Stir in the chocolate chips and cacao nibs, if using, and mix to incorporate. The batter will be very runny. Pour or spoon the batter into the prepared muffin tin, filling each well about ¾ full.
- Bake for 18 to 20 minutes, until a toothpick inserted into the center comes out clean.
- I transferred the mixture from my nutri-blender to a 4-cup measuring cup with a spout before stirring in the chocolate chips and cacao nibs. This made it easy to pour the batter into the muffin tin.
- The first time I made these, I used paper muffin liners, but the muffins are so moist that they really stuck to the paper. I had a much better result spraying the muffin tin with cooking oil spray.
- I found variations of this recipe all over the internet, but I don't know where it originated. Possibly beachbody.com? I added my own twists, but took inspiration from the basic recipe floating around the internet.
Amount Per Serving Calories 170Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 47mgSodium 176mgCarbohydrates 24gFiber 3gSugar 17gProtein 4g