Healthy Chickpea Peanut Butter Muffins

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!

Muffin adaptations:

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


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Healthy Chickpea Peanut Butter Muffins


You would never believe these healthy muffins are made with a whole can of chickpeas! Try them for a healthy high-fibre breakfast.


Units Scale

1 15oz can of chickpeas

1/2 cup peanut butter or Wow Butter

1/2 cup maple syrup*

3 Eggs

1 tsp vanilla extract

1 tsp baking powder

1/3 cup chocolate chips


Preheat oven to 350 degrees.

Drain and rinse the chickpeas in a colander.

Add all ingredients except for the chocolate chips to a food processor and blend until smooth.

Line the muffin tin with liners, you can also spray each liner individually to ensure nothing sticks.

Bake for 25 minutes until you can stick a toothpick in and it comes out clean.


* Option to use 1/3 cup of maple syrup and add in 1 mashed banana to sweeten and add banana flavour!

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