Vegan Chickpea Peanut Butter Chocolate Chip Muffins
- Rose Huxford
- Mar 24
- 2 min read
This subtly flavored, delicious, and nutritious snack is perfect for kids of all ages. My Vegan Chickpea Peanut Butter Chocolate Chip Muffins are small enough to fit in lunchboxes or serve as a handy grab-and-go option for sports or hectic schedules. They're filled with fiber, protein, and extra nutrients to curb any hunger.
Vegan Chickpea Peanut Butter Chocolate Chip Muffins
Yields: 14 muffins
Pre-heat oven: 350 or 375 degrees F (depending on your oven)
Prep-time: 5 minutes
Bake-time: 15-20 minutes
Equipment: Food processor, muffin pan(s), muffin liners, 1 large mixing bowl, measuring spoons, measuring cups, 1 small mixing bowl, whisk, spatula, cooling rack.
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Ingredients
1 can chickpea or garbanzo beans, drained
2 tbsp flaxseed meal (or 1 egg)
4 tbsp water
4 tbsp creamy peanut butter, or any nut butter
4 tbsp real maple syrup
1 tsp pure vanilla extract
1 tsp pure almond extract
2 tbsp chia seeds
1/2 cup oats, or gluten free oats
1 1/3 cup King Arthur almond flour
1/2 tsp salt
1 1/2 tsp baking powder
2 tbsp hemp seeds
1 cup oat milk chocolate chips, or vegan chocolate chips
Directions
Pre-heat the oven to 350 degrees F.
Line a muffin pan(s) with muffin liners, then set it aside.
In a small mixing bowl, stir together flaxseed meal and water, then set it aside to settle. This is your Flaxeggs. You can skip this step if you're using an egg.
Puree the drained chickpeas in a food processor for about 20 seconds, or until smooth. Make sure to scrap down the sides.
Next, add in your flaxeggs, or egg, peanut butter, maple syrup, vanilla and almond extract. Blend for about 30 seconds. You may need to scrap down sides as you go. You should have a creamy mixture.
In a large mixing bowl, whisk together your almond flour, oats, chia seeds, hemp seeds, baking powder, salt and chocolate chips. Make a well in the center.
Next, add your wet mixture to the dry mixture. Make sure to scrape out as much of the wet mixture from the food processor as you can.
Use a spatula to combine all of the ingredients until just blended.
Use a cookie scooper and scoop the batter into your prepared muffin pan, about 1/2- 3/4 full.
Bake for about 15-20 minutes, or until a tooth pick comes out clean and the tops are a nice golden color.
Allow to cool in the pan for a couple of minutes before transferring them to the cooling rack.
For storage: Place in an airtight container for approximately 3-4 days. Alternatively, let the muffins cool fully and store them in a freezer bag in the freezer for up to a month.
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