Cinnamon Raisin Chickpea Muffins
 
Prep time
Cook time
Total time
 
Don’t let the name of this muffin recipe scare you away! These cinnamon raisin chickpea muffins will confuse you in the best possible way. These muffins are soft and fluffy and yes, made with a base of chickpeas!
Author:
Recipe type: Breakfast, Snack
Cuisine: Gluten free, Grain free, No added sugar
Serves: 10
Ingredients
  • 1 can chickpeas, drained and rinsed (I remove chickpea skins too; optional)
  • 3 eggs
  • ½ cup almond butter
  • 8 soft Medjool dates (1/2 cup, packed. 120 grams pitted) + 1-2 tablespoons water
  • 1 teaspoon maple or vanilla extract
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 teaspoons cinnamon
  • ⅓ cup raisins
Instructions
  1. Preheat oven to 350 degrees F and spray muffin pan with nonstick spray. Set aside.
  2. In a high-speed blender or food processor, process dates and 1 tablespoon water until a paste forms. You will likely need to scrape down the sides often to ensure no large chunks of dates remain.
  3. Add chickpeas and 1 egg and blend until pureed.
  4. Then add remaining two eggs, almond butter, maple or vanilla extract, baking powder, salt, and cinnamon and process several minutes until completely smooth and combined. My muffin batter looked like almond butter after blending.
  5. Stir in raisins by hand.
  6. Using an ice cream scoop, scoop batter until greased muffin tins (should make enough for 10 muffins; not the entire 12-count pan).
  7. Bake at 350 degrees about 23 minutes.
  8. Store leftovers in fridge for optimal freshness. These also freeze great!
Notes
Adapted from Ambitious Kitchen peanut butter chocolate chip chickpea muffins.
https://www.ambitiouskitchen.com/flourless-peanut-butter-chickpea-muffins/
Recipe by Audra's Appetite at https://audrasappetite.com/cinnamon-raisin-chickpea-muffins/