Yes it’s a dessert…and yes it has chickpeas in it! Embrace it and love it. I made these blondies last November when Kara (Goucher) was coming into town to run the NYC Marathon. I told her I would recreate one of her favorites. Without even a thought she went with blondies.
I came up with these after doing some research. So I can safely say: Don’t be afraid of the garbanzos. You would never even know they are in there. It gives these little treats a great moist texture and a gooey creamy inside. Many people would refuse to eat them if they knew about the chickpeas. So I conveniently leave that ingredient out when people ask what’s in them. I suggest you do the same. Or even better – maybe you SHOULD tell them…means more for you!
They remind me of both a tollhouse pie muffin… or maybe a blondie. I cant decide. Either way they are yummy! I chose to make them as little muffins because it allows them to cook more evenly. So the inside cooks nicely without burning the outside. They may seem undercooked when you first take them out of the oven but once you let them cool you will see that they are just really soft muffins, not under baked ones. So let them cool completely before handling them.
What I like to do is make a big batch and once cooked wait at least an hour before taking them out of the pan to avoid broken muffins. Then freeze them on a tray, once frozen, pop them into a ziploc or container and put them back in the freezer. They kind of taste great frozen but they are also so good when the chocolate is all melty. Your choice!
The true test will be when I bring them to my next workout and see if everyone there enjoys them. They are not super healthy eaters but I think everyone is always happier knowing they are eating something good for them. You can’t not feel good eating these! They are packed with fiber and protein and still so delicious. I posted a teaser on instagram and everyone was really excited about this recipe, which makes me so excited to share it!
Recipe: preheat oven 350 yields 24 muffins
- 2- 15 oz cans of chickpeas (around 4 cups)–rinsed very well
- 2 cups pitted dates (if hard soak in hot water for 10 minutes)
- 1 cup almond milk (or water)
- 1/2 cup unsweetened apple sauce
- 1/2 cup almond butter (any nut butter works)
- 3 tablespoons flaxseeds mixed with 10 tablespoons water– mixed and set aside for 5 minutes (chia seeds also work)
- 1 tablespoons vanilla extract
- 2 teaspoons baking powder
- 1 1/2 cup stevia sweetened chocolate chips
- In a food processor add rinsed chickpeas, dates, almond milk, apple sauce, almond butter, flaxseeds mixed with water, vanilla extract and baking powder. Puree in your food processor till smooth and creamy. This may take some time make sure to scrape down the edges. A blender can work but I suggest a food processor so you can get everything out of the machine easily.
- Transfer your mixture – be sure there are no date or chickpea chunks! fold in chocolate chips.
- Spray 24 cupcake pans or you can use liners. Evenly distribute the batter into your cupcake holders but be sure to not overfill them or in the inside won’t cook and the outside will burn. Optional top with shaved chocolate or chocolate chips.
- Bake at 350 for 35-40 minutes until golden brown. Be patient and let cool for at least 1 hour before trying to take them out. I like to line a tray with parchment, evenly distribute them on the tray and freeze them. Then you can put them in a container and or freeze them or ziploc.
Please send me some….These look DELISH! XOXO
Could I teplace the ape sauce with pumpkin purée?
Would coconut milk work the same? Or if I opted not to use milk, would water change the consistency of the muffin? Thanks so much!
Made them tonight! I added about 1/3 cup of maple syrup, they were outstanding! A wonderful treat!
Do you have any nutritional information on them?
Might be silly.. Is the temp Celsius? Just wondering bc I made a batch of muffins with the orange juice blender recipe and they turned out very heavy and undercooked. We had to compost them. My baking powder might have been old or maybe the temp was too low. Want to make these!
Any recommendations for a nut butter replacement for people who are allergic? I’ve tried sunflower butter in a cookie recipe once but they turned green after a few hours! Weird, but after researching I found out this has happened to others.
Made these in a brownie pan instead and they turned out great, just a bit thick.
You want to make sure you are making them small! How many muffins did you get from the recipe? Also be sure to add the baking powder this will help make them rise
The batter was delicious but instead of rising, the muffins fell in the center and are rubbery, not cake like. What could I have done better? Thanks!
I found out about your site today from a friend who made these muffins to give as treats for volunteering with her. They were absolutely delicious! I can’t wait to make my own batch this weekend to share with my family. Thanks!
What are the nutritional facts on these?
These look so moist, buttery and sweet! I have to try them out! I’ve never made bean-based pastries before!
Can you use anything else in place of a nut butter?
I’ve made these twice now and I love them! The second time I used pumpkin puree instead of applesauce (that’s what I get for not making sure I had all my ingredients before starting!), but they still turned out delicious! Thanks for the recipe!
How many eggs can I substitute for the Flax and water?
These are so delicious! Even my 8 year old twins and my 5 year old really liked them! I doubled the baking powder and it created a slightly lighter muffin. I think some slivered almonds or walnuts would also be a great addition! Thanks for another great recipe 😉
Hi!
Do you know what the calorie count per serving is?
bakin these rn, rov, &&& so excited to taste em (btw the batter tastes like theyre gonna be tasty.
BONUS saved the bean juice from my canned garbanzos (chickpeas): hello AQUAFABA
What is the cooking time for cast iron skillet?
I tried this in a cast iron skillet for 60 minutes and they were cooked through but pretty soft in the middle, better around the edges.