These chickpea peanut butter muffins are naturally sweetened with maple syrup and banana, and can be made all in one bowl! You would never believe that a whole can of chickpeas replaces the flour in this recipe, making them packed with protein and a perfect breakfast or snack for back to school!
School-safe: To make these muffins nut-free swap peanut butter for Wow Butter. You can use any kind of nut or seed butter, but we find peanut butter or Wow Butter gives the best flavour.
Banana: Add a banana flavour by reducing the maple syrup to 1/3 cup and adding in a mashed banana, making them even more fibre-filled!
Egg-Free: You can sub 3 eggs with 9 Tbsp aquafaba (liquid from the can of chickpeas), if you make this adaptation, add about 1/2 cup whole wheat flour to balance out the liquid. Note this will make the muffins significantly more dense.
Mix-ins: Add in any nuts or dried fruit to add your own twist to the muffins