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This recipe is a MUST TRY with a secret ingredient that may catch you off guard... CHICKPEAS! You must be thinking... chickpeas in muffins?! I promise you will not regret it - they are so yummy and have a super enjoyable, semi-dense, cake-like texture once refrigerated.
Chickpeas are moderate in calories and offer a healthy boost of vitamins, minerals, fiber, and protein! These chai muffins are the perfect breakfast or pre/post workout snack. I hope you love them 🤍
Oven Temp: 350 F
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Yield: 12 muffins
DRY INGREDIENTS:
1 ½ cups cooked chickpeas
1 teaspoon crushed cardamom
1 tablespoon arrowroot starch
½ teaspoon baking powder
¼ teaspoon salt
WET INGREDIENTS:
½ cup almond butter
¼ cup maple syrup
¼ cup (2oz) Kimbala chai concentrate
1 teaspoon vanilla extract
TO MIX IN:
½ cup chocolate chips
½ cup chopped walnuts (optional)
STEPS:
- Preheat the oven to 350 degrees F & grease muffin tin with coconut oil or line 8x8 baking pan with parchment paper
- Add to a high-powered blender: chickpeas, almond butter, maple syrup, chai concentrate, vanilla, ground cardamom, baking soda, arrowroot starch, salt
- Blend on high until smooth, about 1 minute
- Fold in chocolate chips (and walnuts if using) with a spatula
- Scoop evenly into muffin cups (½ full) or pour into baking pan if using
- Bake for 25 minutes or until a toothpick comes out clean [30 minutes would be the max I would recommend]
- Let sit for 5 minutes and then remove from the muffin cups to finish cooling. Dust with powdered sugar and enjoy!
- Store Refrigerated and warm up as you please (NOTE: refrigeration is a must for these... it improves the texture and will keep them fresh longer)
IDEAS FOR SERVING:
- Breakfast → with a scoop of Greek yogurt and sliced strawberries
- Snack → great for a little boost post workout or mid-afternoon pick me up
- Dessert → melt a few pieces of dark chocolate w/ a tablespoon of coconut oil, add a scoop of ice cream to your chai muffin and drizzle the chocolate sauce
