This is one of my favorite quick and easy breakfast ideas, the best part is they can be a snack as well. It is easy to meal-prep and have ready for when you need to run out the door or eat something in a pinch. These muffins are high-protein (without protein powder), naturally sweetened, and are both nourishing and delicious.
Because they are make with chickpeas, these muffins are packed with fiber, healthy fats, and protein that are perfect of quick on the go breakfast, pre- or post- workout snack, or a little sweet treat.
They are made with simple whole ingredients like Greek yogurt, flaxseed, maple syrup, and nut butter. They are easily customizable t00, changing the toppings to chocolate chips, berries, crunchy nuts, or anything else your heart desires.
These yummy muffins also keep a long time too, fresh up to 7-10 in the fridge, then can be frozen to enjoy at a later time.
I make this double batch which is 36 muffins and I eat 2 for a serving.
Yields:
18 Servings
Prep time:
0 hours 20 mins
Total time:
45 mins
Ingredients
- 2 cans of chick peas
- 8 dates (soak in warm water 15 mins. Drain, pat dry before blending)
- 1/2 cup Greek yogurt
- 1/2 cup maple syrup
- 1/3 cup nut butter, natural (peanut butter is my go-to)
- 5 tablespoons ground Flax seed
- 2 tsp baking powder
- 2 tsp cinnamon
- 6 eggs
- toppings: chocolate chips, Fresh berries (blueberries, raspberries, strawberries) pistachios, coconut flakes, almond slivers, walnuts, cashews
Directions
- Preheat the oven to 350°F. Spray muffin tin with olive oil or add muffin liners.
- Rinse chickpeas in strainer well and drain
- Mix all ingredients other than the toppings into a food processor.
- If using a blender add chickpeas and one of the eggs and blend. Once mixed slowly add other ingredients until all blended
- Mix in toppings or save for the top (or both)
- Bake for 20 minutes or until done
- Refrigerator fresh for 7-10 days in the fridge, or freeze and take out when ready to enjoy.
