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!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 12

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

Directions

Step 1

Preheat your oven to 180°C (350°F) and line a 12-hole muffin tray with paper liners or grease it lightly.

Step 2

Drain and rinse the canned chickpeas well, then pat them dry with a clean kitchen towel.

Step 3

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.

Step 4

In a large mixing bowl, whisk together the flour, rolled oats, baking powder, baking soda, ground cinnamon, and salt.

Step 5

Stir the chopped dried apricots into the dry mixture, ensuring they are evenly coated to prevent clumping.

Step 6

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.

Step 7

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.

Step 8

Divide the muffin batter evenly among the prepared muffin cups, filling each about three-quarters full.

Step 9

Bake in the preheated oven for 22–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 10

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.

Step 11

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

Serving size	(1051.6g)

Amount per serving	% Daily Value*
Calories	2231.7

Total Fat 83.2g	0%
Saturated Fat 15.0g	0%
Polyunsaturated Fat g
Cholesterol 382.1mg	0%
Sodium 3494.5mg	0%
Total Carbohydrate 323.9g	0%
Dietary Fiber 33.1g	0%
Total Sugars 111.4g
Protein 60.2g	0%

Vitamin D 132.7IU	0%
Calcium 462.8mg	0%
Iron 17.6mg	0%
Potassium 2305.8mg	0%

*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.

Source of Calories

Fat: 32.8%

Protein: 10.5%

Carbs: 56.7%