Chocolate Chip Protein Muffins With Chickpeas
These gluten-free and protein-packed muffins use nourishing ingredients like chickpeas, protein powder, oats, and greek yogurt.
Ingredients
Wet Ingredients
- 1 can chickpeas drained
- 2 medium bananas
- 2 eggs
- 1/4 cup milk
- 1/4 cup greek yogurt
- 1 teaspoon vanilla extract
- 3 tablespoons maple syrup
Dry Ingredients
- 1/2 cup Autumn's Vanilla Protein Powder
- 1/4 cup oat flour
- 1/4 cup rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup dark chocolate chips I like the brand Lily's
Instructions
- Preheat the oven to 350. Line muffin tins with liners or grease.
- In a food processor, combine all wet ingredients and pulse until smooth.
- In a medium sized mixing bowl, add all dry ingredients except for the chocolate chips and whisk.
- Pour the wet ingredients into the dry and stir until well combined and smooth.
- Ladle the batter into the lined or greased muffin tins. Top each muffin with a few chocolate chips.
- Bake for 18-22 minutes or until a toothpick poked into the center comes out clean.
- Cool for 10 minutes before storing in a glass container in the fridge for up to 5 days.
Notes
- You can leave out the maple syrup to keep this zero added sugar. This will make the muffins taste less sweet and more like a lightly sweetened American dinner "biscuit". Try it dipped in milk. SO GOOD.
- I like to use stevia sweetened dark chocolate chips to cut down on added sugar. The brand "Lily's" is great.
Equipment
1 muffin tin
12 parchment paper muffin tin liners optional
Nutrition
Carbohydrates: 21g | Protein: 8g | Fat: 4g | Fiber: 4g
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