Chocolate Chickpea Muffins

With protein and fiber from a can of chickpeas and sweetened with honey and banana, these rich, chocolatey muffins are so healthy that you really can enjoy them for breakfast guilt-free. If you like, you can also add nuts or dried fruit to the mix.

Course Breakfast and Brunch

Cuisine American

Keyword chickpeas, dairy free, gluten free, grain free, muffins, refined sugar free

Prep Time 10

Cook Time 20

Total Time 30

Calories 170kcal

Author Robin Donovan

Ingredients

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)

Instructions

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.

Video

Notes

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.

Nutrition