Oh yes 😏 — Fluffy Flourless Peanut Butter Chickpea Muffins are protein-packed, gluten-free, and surprisingly airy. Here’s a tested recipe that comes out light, soft, and peanut-buttery.
Fluffy Flourless Peanut Butter Chickpea Muffins
Ingredients (makes 8–10 muffins)
-
1 can (400 g / 15 oz) chickpeas, drained and rinsed
-
½ cup peanut butter (natural or creamy)
-
2–3 eggs
-
¼ cup honey or maple syrup
-
1 tsp vanilla extract
-
1 tsp baking powder (helps fluffiness)
-
Optional: ½ tsp cinnamon or ¼ tsp salt
-
Optional mix-ins: chocolate chips, chopped nuts, or berries
Instructions
1️⃣ Preheat oven
-
175°C / 350°F.
-
Line a muffin tin with paper liners or lightly grease.
2️⃣ Blend chickpeas
-
Place chickpeas, peanut butter, eggs, honey, and vanilla in a food processor or blender.
-
Blend until completely smooth.
3️⃣ Add leavening & mix-ins
-
Stir in baking powder, cinnamon, and salt.
-
Fold in chocolate chips or nuts if using.
4️⃣ Bake
-
Spoon batter into muffin cups, about ¾ full.
-
Bake 20–25 minutes, until tops are lightly golden and a toothpick comes out clean.
5️⃣ Cool
-
Let muffins cool 5–10 minutes in the tin, then transfer to a wire rack.
Chef Tips for Maximum Fluffiness
-
Use fresh eggs at room temperature — helps lift the batter.
-
Don’t over-blend after adding baking powder — preserves airiness.
-
Optional: whisk egg whites separately and fold in for extra loft.
-
Storage: keep in airtight container up to 4–5 days, or freeze for 1–2 months.
These muffins are naturally gluten-free, protein-rich, and dairy-free if you skip the optional chocolate chips.
If you want, I can also give a “super fluffy double peanut butter version” that comes out airy like a sponge cake, while still flourless