Chickpea and Apricot Muffins
Discover a deliciously wholesome twist on traditional baked goods with these Chickpea and Apricot Muffins, a high-protein, fiber-packed treat perfect for breakfast, snacking, or on-the-go fuel. Blending pureed chickpeas into the batter creates a moist and tender texture while boosting nutrition, making these muffins both satisfying and guilt-free. Sweet, chewy bites of dried apricots complement warm cinnamon notes and honey’s natural sweetness, offering a burst of flavor in every bite. Made with rolled oats, a touch of vanilla, and your choice of dairy or plant-based milk, these muffins are a versatile option suitable for a variety of dietary preferences. Quick to prepare in just 15 minutes and ready in under 30, they’re ideal for busy mornings or meal prep. Serve warm or store for later—either way, this innovative recipe will transform how you think about muffins!
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Recipe Information
Ingredients
- 400 grams canned chickpeas
- 150 grams all-purpose flour
- 50 grams rolled oats
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoons salt
- 100 grams dried apricots, chopped
- 2 large eggs
- 120 milliliters milk (dairy or plant-based)
- 60 milliliters vegetable oil (or melted coconut oil)
- 50 grams honey
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 180°C (350°F) and line a 12-hole muffin tray with paper liners or grease it lightly.
Drain and rinse the canned chickpeas well, then pat them dry with a clean kitchen towel.
In a food processor, blend the chickpeas until smooth. Scrape down the sides of the processor as needed to ensure a consistent texture. Set aside.
In a large mixing bowl, whisk together the flour, rolled oats, baking powder, baking soda, ground cinnamon, and salt.
Stir the chopped dried apricots into the dry mixture, ensuring they are evenly coated to prevent clumping.
In a separate medium bowl, whisk together the eggs, milk, vegetable oil, honey, vanilla extract, and the blended chickpea puree until smooth and well combined.
Pour the wet ingredients into the dry ingredients. Gently stir with a spatula or wooden spoon until just combined. Be careful not to overmix—some lumps are fine.
Divide the muffin batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 22–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for later.
Nutrition Facts
Calories |
2232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.2 g | 107% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 3494 mg | 152% | |
| Total Carbohydrate | 323.9 g | 118% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 111.4 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 463 mg | 36% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 2306 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
