• RB

Are Chickpea Muffins Actually Good?

I came across Sun Warrior's recipe for chickpea muffins quite a few times. However, I didn't have the nerve to try the recipe until recently. In the past I had been jaded by a Whole 30 pot pie recipe on pinterest, gone bad. It turned out utterly gross, and was a waste of ingredients. Today, I summoned my inner resolve to try these muffins and hope for the best.

These muffins do not contain flour, eggs, or oil. How could they possibly be good? Would it be a worthwhile endeavor, or a waste of ingredients?

Here are the muffin ingredients, from left to right: baking soda, salt, almond butter (I used cashew butter instead), rolled oats, maple syrup, cinnamon, baking soda, and vanilla extract.

Note: I modified Sun Warrior's recipe to my meet specific needs. Below is the exact recipe I used. I'll post Sun Warrior's link later on in this post later on, so that you can try their original recipe, if you'd like.


1 can garbanzo beans (aka chickpeas), drained and rinsed

1/2 C cashew butter (original recipe calls for almond butter)

1/3 C maple syrup (original recipe calls for 1/4 C., but I found it too dry)

1 tsp ground cinnamon (original recipe calls for 1/2 tsp)

1/4 tsp salt

1/4 tsp baking powder

1/4 tsp baking soda

2 TBS rolled oats

1/8 C chocolate chips or 1/8 C rolled oats to sprinkle over the top of muffin batter before baking.


Preheat oven to 350 degrees F

1) Place all ingredients, aside from the 1/8 C chocolate chips or rolled oats into food processor.

2) Blend until everything is fully incorporated and resembles a thick batter.

3) Oil 8 slots in a muffin tin. Divide batter evenly to make 8 muffins. (Any oil works. I used avocado oil.) Dust tops of muffins with oats or chocolate chips. Gently press toppings into batter.

4) Bake for 20 minutes, or until fork or toothpick comes out of centers clean.

The end result: They turned out dense and didn't rise much, but they were good overall, and contained protein. My kids were quite happy to eat the muffins that I topped with chocolate chips.

I was pleased overall to eat something that resembled a muffin, had good nutrients, and didn't leave me feeling guilty. These muffins were not a waste of ingredients in my book, and I can easily see myself making them again.

Here is Sun Warrior's Link to their complete recipe for their version of chickpea muffins. They use almond butter, instead of cashew and use half the amount of cinnamon than I did. They add raisins for a bit of sweetness. https://sunwarrior.com/blogs/health-hub/vegan-secret-chickpea-muffins

I hope you enjoy!

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