Photography by Beth Warren
I’m often asked for ideas such as a healthy muffin recipe or a quick on-the-go breakfast option. In this recipe, I blended the two requests into one delicious, high-protein and high-fiber, family-friendly breakfast muffin. A bonus is that it’s gluten free without refined sugar. Plus, it’s an amazing way to sneak chickpeas into your family’s diet. Yup, you read correctly: The secret ingredient is chickpeas (aka garbanzo beans)! Chickpeas are inherently gluten free, and contain fiber, plant-based protein, potassium, B vitamins, iron, magnesium, and selenium. Aside from the health boost, the taste will keep you and your kids coming back for more!
Chickpea Blondie Muffins
YIELDS 8 MUFFINS
- 1 15-oz (425-g) can chickpeas, rinsed and drained
- 3 eggs
- ½ cup natural peanut butter (see note)
- ⅓ cup pure maple syrup (or liquid sweetener of choice, e.g., honey)
- 1 tsp pure vanilla extract
- 1 tsp baking powder
- pinch kosher salt
- ¼ cup dark chocolate chips, plus more to sprinkle on top, if desired
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with 8 muffin liners (we’re only making 8 muffins). Add water to the empty muffin tins for even baking.
Place chickpeas and eggs in the bowl of a food processor or high-speed blender and process until smooth. Add peanut butter, maple syrup, vanilla, baking powder, and salt and mix again until smooth. Fold in chocolate chips.
Divide batter among muffin cups. Sprinkle remaining optional chocolate chips on top of each muffin. Bake for 30–40 minutes. Place on a wire rack to allow to cool.
Note: Natural peanut butter is important for consistency, not just for health. It can be chunky if you prefer.
To schedule a nutrition appointment with Beth virtually, or in the Brooklyn Flatbush or Jersey Shore locations, email email@example.com or call 347-292-1725. Most insurances accepted. You can also follow her for healthy eating motivation and recipes @beth_warren. Beth’s book,
SECRETS OF A KOSHER GIRL (POST HILL 2018), is available on Amazon.
(Originally featured in Family Table, Issue 813)
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