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Almond Butter Chickpea Muffins

These muffins are gluten-free but still light and fluffy making them the perfect snack for adults & kids who are looking for a higher protein and fibre snacks.

Makes 10 large (or 12 small) muffins


  • 1 (15 ounce) can chickpeas, rinsed and drained

  • 3 eggs

  • 1/2 cup almond butter, softened

  • 1 banana (overripe)

  • ⅓ cup honey, melted

  • 1 teaspoon vanilla extract

  • 1 teaspoon baking powder

  • ¼ teaspoon salt

  • 1/2 cup chocolate chips, plus 2 tablespoons for sprinkling on top


1. Preheat oven to 350 and line muffin tins with parchment liners

2. Combine all ingredients (except chocolate chips) in a food processor and blend until smooth

3. Stir in chocolate chips and spoon into muffin cup, top with chocolate chips

4. Bake 20-22 minutes or until toothpick inserted comes out clean

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