Breakfast for 10
Peanut Butter Chickpea Muffins
Blended chickpeas, peanut butter, eggs, and maple syrup bake into tender flourless muffins with optional chocolate chips.
$0.33per serving $
35 minstart to table
10servings
AmericanVegetarianDairy-freeGluten-freeKid-friendlyBudgetBreakfastsBack to schoolSpring
Ingredients
- 1 can (15 oz) chickpeas
- 3 large eggs
- 1/2 cup creamy natural peanut butter
- 1/2 cup pure maple syrup
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- 1/3 cup dark chocolate chips (optional)
Steps
- Heat the oven to 350 F and grease a 12-cup muffin pan with cooking oil.
- Drain and rinse the chickpeas, then blend them with the eggs, peanut butter, maple syrup, vanilla, baking powder, and salt.
- Stir in the chocolate chips if using.
- Divide the batter among 10 muffin cups.
- Bake for 20 minutes, until the centers are firm and a toothpick comes out clean.
- Cool the muffins in the pan for 5 minutes before removing them.
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