Chickpea Muffins

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If you’ve wandered through my little corner of the internet before, you probably know that I have a soft spot for creating yummy treats like my New York Chocolate Chip Cookies or my Mango Cheesecake.

But what about those moments when we’re seeking a more nourishing option, a delicious treat that doesn’t compromise on flavor but offers a healthier twist?

Your New Favorite Guilt-Free Indulgence

I’ve got you covered with my newest recipe, my Chickpea muffins!

What The Food?! Chickpeas in a Muffin?

I hear you. Chickpea in a muffin? WTF (What The Food?) is that? Trust me, I get it! That initial thought might raise an eyebrow or two but I’ll prove my point! Remember that Diwali when I created my Chickpea Laddoos? Those little bites were not only incredibly tasty but surprisingly nutritious. These chickpea muffins are even better as the taste of chickpeas is more masked and subtle.

Sweetness and Structure

Think of these as your guilt-free indulgence for teatime; flourless, refined sugar-free, completely flourless, and packed with healthy seeds like flax seeds and sesame seeds along with grated coconut and oat flour. A splash of vanilla extract enhances the overall flavour.

For the sweetness, I’ve added 17 pitted dried dates (the ones with no added sugar). If you have a particularly sweet tooth, feel free to toss in a few extra.

To bind everything together, we’re using Elle & Vire’s Greek Style yoghurt. I personally prefer this one because it’s thick and perfect for baking.

All you need is a blender. The tricky part is blending the dates as they may not blend properly but when you use half of the yogurt/water combo it blends beautifully into a creamy paste. Of course, you’ll end up with bits of that batter in your blender. All you have to do is blend the remaining yoghurt/water with it and it will all pour out. No wastage.

There’s no resting time required after your batter is ready. Simply spoon the batter into your prepared muffin tray and bake in your preheated oven for around 40 minutes until golden-brown.

Chickpea Prep: Cooked or Canned, Your Choice!

Now, about those chickpeas. I like to be prepared, so I usually cook a big batch in my pressure cooker and keep them handy in the fridge or freezer. If you’re short on time, canned chickpeas work just as well. Just be sure to rinse them thoroughly under cold water first.

A Healthier Treat, Any Time!

So, there you have it – a healthier, more nutritious muffin that’s both refined sugar-free and flour-free! These flourless chickpea muffins are also a fantastic option for healthy birthday treats or simply as quick high protein snacks. I like to top mine with some homemade peanut butter, but a nice chocolate spread or a homemade jam for extra sweetness works well.

Store these muffins in your fridge and they last up to a week. You can reheat them in your oven or microwave when you want to have them. I personally like them warm.

The video

You can watch my video on Tiktok and see for yourself how easy it is to prepare these healthy chickpea muffins!

@foodwini

Guilt-free chickpea muffins! This flourless, refined sugar-free recipe is a perfect healthy snack, breakfast, or low-sugar dessert. Recipe: 14 chickpea muffins Ingredients: 200G boiled chickpeas 150G oat flour 75G toasted grated coconut 50G toasted white sesame seeds 25G toasted flax seeds 125G Greek style yogurt 4 teaspoons baking powder 17 unpitted dates Pinch of salt 1 tespoon Vanilla Essence 3 ½ cups water (use your yoghurt pot for measurement) Preparation 1. Start by whisking yoghurt with water and keep aside. 2. Next, grind your toasted sesame seeds, coconut and flax seeds and keep in a large mixing bowl. 3. Blend your chickpeas and unpitted dates. It’s going to look very sticky. Pour half of the yoghurt-water mixture in your blender and blend again. You’ll get creamy, well-combined batter. 4. Pour that over your coconut and seeds mixture. 5. Pour the remaining yogurt-water mixture into the blender, blend just for a second or two and pour all that over the mixture. 6. Add your oats flour and baking powder and mix. Finally add salt and vanilla extract. 7. Pour in your greased muffin tray and use the back of a spoon to flatten the tops. 8. Bake at 160°C for 40 minutes in a preheated oven. #fyp #mauritius🇲🇺 #tiktokfood #viralvideos #cake

♬ Little Things – Tiqta

The Recipe

Foodwini

Chickpea Muffins

Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Servings: 14 muffins
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • 200 G Boiled or Canned Chickpeas
  • 150 G Oats Flour
  • 75 G Toasted Grated Coconut
  • 50 G Toasted White Sesame Seeds
  • 25 G Toasted Flax Seeds
  • 125 G Greek Style Yogurt
  • 4 Teaspoons Baking Powder
  • 17 Unpitted Dates not sweetened
  • 1 Teaspoon Vanilla Essence
  • 3 1/2 Cups Water Use yogurt pot for measurement

Method
 

  1. Start by whisking yoghurt with waterand keep aside.
  2. Next, grind your sesame seeds, coconut and flaxseeds and keep in a large mixing bowl.
  3. Blend your chickpeas and unpitted chopped dates. It’s going to look very sticky. Pour half of the yoghurt-water mixture in your blender and blend again. You’ll get creamy, well-combined batter.
  4. Pour that over your coconut and seeds mixture. and mix.
  5. Pour the remaining yogurt-water mixture into the blender, blend just for a second or two and pour all that over the mixture. Mix everything.
  6. Add your oat flour, baking powder and mix. Finally add salt and vanilla extract.
  7. Pour in your greased muffin tray and use the back of a spoon to flatten the tops.
  8. Bake at 160C for 40 minutes in a preheated oven.

Looking for more healthy treats? Try my healthy energy balls that are packed with nutritious ingredients or my mango barfi that’s also refined sugar free, perfect for those seeking sugar free desserts or sugar free cake alternatives. For a healthy breakfast snack, I suggest you try my homemade granola or quinoa porridge. These are all great additions to your list of healthy snack options.

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Filed Under: Breakfast, Cakes & Desserts, Healthy, Recipes, Vegetarian