Chickpea Chocolate Chip Muffins

Gluten-Free · Flour Free • Dairy-Free · Egg-Free · Nut-Free · High-Protein

Soft, naturally sweetened, and packed with plant-based goodness, these chickpea chocolate chip muffins are proof that a can of beans can do more than just make you toot. This recipe is super easy. Just throw all the ingredients into a food processor, and these flourless muffins come together in minutes with a handful of simple ingredients.

They're somewhere between a muffin and a chocolate chip cookie, with a little extra protein and fiber tucked inside.

Prep Time: 10 minutes

Cook Time: 25–30 minutes

Total Time: 40 minutes

Yield: Approximately 10–12 muffins

Ingredients

• 1 can chickpeas, rinsed and drained

• ½ cup sunflower butter

• ½ cup unsweetened applesauce

• ⅓  cup maple syrup or sugar

• 2 tsp vanilla extract

• 1 tsp baking powder

• ½ tsp cinnamon

• ¼ tsp sea salt

• Chocolate chips

Directions

1. Preheat the Oven Preheat your oven to 350°F (175°C). Line a standard muffin tin with parchment paper liners. These muffins are naturally moist and can be a little sticky, so parchment liners make removing them much easier.

   
   

2. Prepare the Chickpeas Drain and rinse the chickpeas thoroughly under cool water. Give them a few minutes to drain, shaking off any excess moisture. 

   
   

3. Blend the Batter Add the chickpeas, sunflower butter, applesauce, maple syrup, vanilla extract, baking powder, cinnamon, and sea salt to a food processor.

   
   

   Blend until completely smooth and creamy, approximately 30–60 seconds, stopping to scrape down the sides as needed. The batter should be thick, smooth, and scoopable, similar to a thick pancake batter.

   
   

4. Add the Chocolate Chips Remove the blade from the food processor and gently fold in the chocolate chips using a spatula. Save a small handful for topping.

   
   

5. Fill the Muffin Tin Divide the batter evenly among the prepared muffin cups, filling each approximately ¾ full. Sprinkle with a few additional chocolate chips.

   
   

6. Bake For approximately 25–30 minutes, or until the tops are set, slightly golden around the edges, and spring back gently when pressed.

   
   

7. Cool & Enjoy Allow the muffins to cool in the pan for at least 10–15 minutes. Because these muffins are flourless, they will continue to firm up as they cool. Resist the temptation to pull them apart immediately, even if the chocolate chips are smiling at you.

   
   

Notes of Chaos Cooking

Make them your own. A handful of blueberries, a pinch of nutmeg, or a little orange zest could work beautifully here. For a deeper chocolate flavor, try adding 1–2 tablespoons of unsweetened cocoa powder, although you may need a splash of additional applesauce to maintain the consistency.

Storage & Freezing. Store completely cooled muffins in an airtight container in the refrigerator for up to 4–5 days. They can also be frozen for up to 3 months. Warm briefly before serving for that fresh-from-the-oven texture and melted chocolate.