I follow Cassey over at Blogilates and happened to see this recipe for a chickpea-based muffin that looked awesome. It used mostly clean ingredients, was low carb, and hit that sweet spot of flavors I had been jonesing for.
I modified the recipe a bit to accommodate my need for something slightly sweeter and to better mask the chickpea flavor and texture, not that it’s overwhelming at all anyway.
These types of muffins are killer for staving off sweet cravings without maxxing out the budget calorie-wise, but be warned that they are definitely not the texture of regular muffins. They’re more dense, less fluffy, and probably more in line with a soft cookie texture. In fast, they may even be better off called a “cookie,” but I’m sticking with the muffin title anyway.
Let’s see what goes into this here muffin recipe:
- 1 can chickpeas drained and rinsed
- ¼ cup almond flour
- 2 egg whites
- 2 tablespoons coconut oil
- ¼ cup Greek yogurt
- ½ cup stevia or powdered sweetener of your choice
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- Pinch salt
- 3 ounces low fat cream cheese
- 2 tablespoons stevia or powdered sweetener of your choice
- ¼ teaspoon cinnamon
- 1 tablespoon stevia or powdered sweetener of your choice
- ½ teaspoon cinnamon
- Preheat oven to 350 degrees.
- Blend the muffin ingredients in a food processor or blender until smooth.
- Microwave the cream cheese for 15 seconds. Stir in the sweetener and cinnamon until smooth.
- Spray 6 baking cups with cooking spray or use silicone liners
- Spoon each halfway full with batter.
- Spoon in 1 teaspoon of the filling into each one.
- Cover with remaining batter.
- Stir together the topping ingredients and sprinkle on top.
- Bake for about 22 minutes or until set. I liked these after they had been refrigerated.
Macros for one muffin:
Calories: 194 | Protein: 8g | Net carbs: 10g | Fat 10g | Fiber 4g