Almond Butter Chickpea Muffins

As seen in my article on @YorkRegion - Renata’s Table: Almond butter chickpea muffins are easy to make

Chickpea Muffins? Yes please! These gluten free muffins are super easy to make, so nutritious and delicious! Perfect for breakfast, to include in a take-along lunch, or an afternoon pick-me-up.

The simple, humble chickpea is a fabulous source of plant-based protein and fiber, containing folate, iron, manganese, magnesium and potassium which support heart, brain and gut health. Low on the glycemic index, they support healthy blood sugar levels.

Made from ground roasted almonds, almond butter is rich in plant-based proteins, vitamins, minerals and antioxidants, especially vitamin E, potassium, calcium, magnesium and omega-3 fatty acids to support heart, brain, eye, bone health.

No almond butter in your pantry? Use All-natural peanut butter instead. Use peanut-free SunButter (made from sunflower seeds) or WowButter (made from soy) for a child’s school lunch box (and leave the almonds out too).

This recipe is very versatile as you can add blueberries and sliced almonds as in the photo, or use other berries and nuts, dark chocolate chips, raisins, cranberries, coconut – the combinations and flavours are endless!

Prep Time: 10 minutes / Cook Time: 25 minutes / Makes: 12 Muffins

Ingredients

1 340mL/19 oz liq Can of Chickpeas – drained and rinsed
½ Cup Almond Butter – make sure it’s runny – alternate: all-natural peanut butter or SunButter or Wowbutter
2 Eggs
¼ Cup Maple Syrup
¼ Cup Coconut Sugar – alternate: brown sugar
1½ teaspoons Vanilla
¼ Cup Oat Flour – whirl oats in your food processor or blender until flour consistency
1 Tablespoon Hemp Hearts - optional
1 Tablespoon Oat Bran and/or Flax Meal - optional
1 teaspoon Baking Powder
1½ teaspoons Ground Cinnamon
1 Cup Fresh or Frozen Blueberries – with a few additional ones for on top

1/3 Cup Sliced Almonds + 2 tablespoons for on top

Optional Sprinkle Topping

1 Tablespoon Coconut Sugar
¼ teaspoon Cinnamon

How It’s Made

Preheat your oven to 400°F.
Prepare your muffin tin with paper or silicon muffin liners.
Add all the ingredients to your food processor, except for the blueberries and almonds, and whirl until the batter is smooth
Add the blueberries and almonds by stirring them in gently.
Spoon the batter into the muffin cups and top with a couple of blueberries and a bit of almond.
An optional sprinkle topping - mix the coconut sugar and cinnamon together and sprinkle over each muffin.
Bake for 10 minutes at 400°F to allow the muffins to rise up, then reduce the temperature to 350°F and bake for 15 minutes longer. Test by poking a small sharp knife into a muffin – it should come out clean or with a few crumbs. If still wet, bake for 5 minutes longer and test again.
Store covered on the counter for 2 days, then move to the fridge.

Enjoy!