Now don't judge a book by it's cover with this recipe. They may look like ordinary chocolate chip muffins, but these grain free and low sugar muffins are anything but ordinary.
Made with chickpeas and cashew butter, Heather of Fit Mama Real Food has astounded our expectations with another healthy baking recipe. Keep reading to learn how to make her Chocolate Chip Chickpea Muffins recipe using her Larder & Vine Ceramic Non Toxic Bakeware Set.
Have a little peace of mind knowing our bakeware set is completely free of all heavy metals, PTFE, PFOA, and PFAS. No soaking or scrubbing either! Simply pop the bakeware in the dishwasher and once they're clean your set will stack into one piece for easy storage.
Discover more of Heather's tasty recipes on her blog or follow her on Instagram to easily follow along on her baking journey!
Why use the Larder & Vine Bakeware Set?
When you decide to bake with our ceramic muffin tins, they come equipped with 6 other pieces of ceramic bakeware that not only match, but they easily stack into one piece for easy, compact storage:
2 baking sheets
1 round pan
1 square pan
1 loaf pan
1 deep roasting pan
Healthy baking is at the top of our priority list here at Larder & Vine, so you can have peace of mind when baking your delicious recipes knowing this Bakeware Set is free of all heavy metals, PFAS, PFOA, & PTFE.
Recipe Summary
5 minutes
23 minutes
9
Breakfast
Gluten Free
Recipe Ingredients
- 1 (15 ounce) can chickpeas, rinsed and drained
- 3 large eggs
- ½ cup cashew butter
- ⅓ cup pure maple syrup (or sub honey)
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup dark chocolate chips
Recipe Directions
1. Preheat the Oven
Preheat the oven to 350ºF.
2. Blend the Batter
To a blender or food processor, add the rinsed chickpeas, eggs, cashew butter, maple syrup, vanilla, baking powder, cinnamon, and sea salt. Blend until smooth and has the texture of pancake batter — about 30 seconds. Stir in the chocolate chips, reserving some to top the batter with.
3. Prepare the Muffin Tin
Grease or line 9 holes of the Larder & Vine muffin tin with paper or silicone muffin liners.
4. Fill and Top the Muffins
Scoop the muffin batter into the prepared muffin tin. Top with extra chocolate chips if you'd like.
5. Bake Until Set
Bake for 23 to 25 minutes, or until a toothpick comes out clean when inserted into the center of the muffins, and the muffins spring back when you press into the tops.
FAQ
What can I substitue the chickpeas for?
Garbanzo beans work best here, but you can also swap in white beans (like navy or cannellini beans) or black beans. If you use black beans, I suggest adding some cocoa powder and turning them into chocolate muffins. I do not suggest making chickpea flour muffins as the chickpea flour or garbanzo bean flour will not have as much liquid as a can of beans.
Why do you recommend using the Larder & Vine Muffin Tins?
We recommend our muffin tins as they are non-stick, non-toxic, and help each muffin bake evenly.
Do I need to use muffin liners?
You do not need to use muffin liners. Although they are a sure way to remove muffins from the tin, our bakeware is completely nonstick and with a little grease sprayed beforehand, your muffins are sure to pop out easily.
