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Chocolate Chip Chai Muffins

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Chocolate Chip Chai Muffins

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: 

  1. Preheat the oven to 350 degrees F & grease muffin tin with coconut oil or line 8x8 baking pan with parchment paper
  2. Add to a high-powered blender: chickpeas, almond butter, maple syrup, chai concentrate, vanilla, ground cardamom, baking soda, arrowroot starch, salt
    ingredients portioned out in to bowls for chocolate chip chai muffins using kimbala chai concentratephoto looking in to the top opening of the blender with all ingredients for the recipe inside, including kimbala chai concentrate
  3. Blend on high until smooth, about 1 minute
  4. Fold in chocolate chips (and walnuts if using) with a spatula
  5. Scoop evenly into muffin cups (½ full) or pour into baking pan if using
    chocolate chip chai muffins using kimbala chai concentrate portioned in to muffin pan, ready for baking
  6. Bake for 25 minutes or until a toothpick comes out clean [30 minutes would be the max I would recommend]
  7. Let sit for 5 minutes and then remove from the muffin cups to finish cooling. Dust with powdered sugar and enjoy!
    finished chocolate chip chai muffins using kimbala chai concentrate, removed from muffin tin and arranged on a glass platter
  8. 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