I have been obsessed with these mini chickpea chocolate chip muffins, and have been making them at least once a week. You would never be able to tell that these are flourless! These chickpea chocolate chip muffins are fudgy, moist, and spongy, just like a regular muffin. They don’t last long in my house, even my child, who despises chickpeas, will devour these!

These muffins are gluten-free and dairy-free (if you use dairy-free chocolate chips). They are perfect to add to your breakfast or as a snack.

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Nutrition

Since they are flourless, and made with chickpeas, they have about 2 grams of protein per muffin. They are also low-carb and high-fiber! These muffins are gluten-free and dairy-free (if you use dairy-free chocolate chips). They are perfect to add to your breakfast or as a snack.

Supplies

For this recipe, you will need:

• A mini muffin tin
• A blender or food processor
• Mini-muffin tin liners (optional)

Mini Chickpea Chocolate Chip Muffins Ingredients

• 1 can, drained and rinsed, chickpeas
• 3 eggs
• 1/2 cup honey or maple syrup
• 1/3 cup cocoa powder
• 1 banana
• 1 teaspoon baking soda
• 3 tablespoons melted coconut oil
• 1 teaspoon vanilla
• 1/2 teaspoon cinnamon
• 1/2 cup mini chocolate chips

Directions

1. Grease a mini muffin tin with your favorite non-stick spray, or use mini muffin tin liners. Preheat your oven to 350 °F.
2. Add everything, except the chocolate chips, to a blender or food processor. Blend until smooth.
3. Stir in the chocolate chips, then pour the batter into the muffin tin. This will make exactly 24 mini muffins, so using a small spoon, redistribute the batter until all 24 mini muffins have the same amount. Top with a few more mini chocolate chips, if desired.
4. Bake for 15 minutes. Let cool in the muffin tin for 5 minutes, then gently pop them out and finish cooling on a cooling rack.
5. Store on the counter for 2 days, or in the fridge for up to a week.

Enjoy!

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