These delicious breakfast vegan chickpea muffins are so easy to make, they taste fantastic. I’ve been preparing them over and over again. 🙂 They are my favorite travel breakfast treats, I always have them packed together with other snacks.









Chickpea Muffins are a completely vegan, dairy-free, and gluten-free recipe. You can store them in a refrigerator for 7 days. They are perfect for meal prep.

Prep time: 10 min Cook time: 30 min Total: 40 min Servings: 4











INGREDIENTS

1 cup of cooked chickpeas

1 large banana (spotty)

2/3 teaspoon of baking powder

4 tablespoons of ground oats

1/2 cup coconut sugar

1 flax egg (1 tablespoon of ground flax seed & 3 tablespoons of water)

2/3 teaspoon of ground cinnamon

1/2 medium size apple

1/2 cup raisins

1/3 cup chopped hazelnuts

2 tablespoons of peanut butter

1/4 cup of unsweetened almond milk

INSTRUCTIONS

Preheat the oven to 350°F (180°C). Prepare the silicone muffin baking pan (if you are using non-silicone pan then grease it with coconut oil or other vegetable oil) and set aside.

Whisk together the ground flaxseeds and water in a small bowl. Set aside for about 5 minutes.

Meanwhile, blend the chickpeas, peanut butter, and banana in a blender (or a food processor) until completely smooth.

Peel the apple and slice into tiny pieces.

In a large mixing bowl whisk together the dry ingredients. Pour the chickpea puree into the bowl along with the flax egg and mix to combine. Fold in the remaining except the almond milk.

Add a tablespoon of almond milk at a time and keep adding until you get a nice mixture that looks like a sticky dough.

Dump the mixture into silicone pan and fill each cup 3/4 of the way full.

Bake for about 25 – 30 minutes. Check with a toothpick – if it comes out clean then it’s done.

Let it cool completely.

Enjoy your Vegan Chickpea Muffins!

NOTES