The name of these muffins and their ingredient list might seem a bit odd, but please trust me, these muffins are delicious. They remind me of a childhood snack that we would get to eat occasionally as a treat — Funny Bones. Those were always my favorite Drakes Cake. I enjoyed Yodels, Ring Dings, Devil Dogs and Yankee Doodles, but Funny Bones, with their sweet, peanut buttery filling, were always my favorite. Despite the wacky ingredient list, the flavor of muffins reminds me of Funny Bones. That said, the muffins are not nearly as sweet, nor do they taste artificial at all, and most importantly, they’re made with ingredients that you recognize. Another bonus is that at 7g, they have a decent amount of protein in each muffin.
Two out of four boys loved these. The other two were skeptical of what I might have put in them, so they steered clear. I tried to convince them that the muffins were truly delicious, but they wanted nothing to do with them. Definitely their loss. Crazy kids. I plan to make another batch tomorrow. We’ll see if I have more luck.
Fluffy Flourless Peanut Butter Chickpea Muffins
Recipe from Ambitious Kitchen
1 can of garbanzo beans (15 oz.), rinsed and drained
3 large eggs
1/2 cup creamy natural peanut butter (just peanuts + salt – the drippy kind)
1/2 cup pure maple syrup
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup dark chocolate chips, plus 2 tablespoons for sprinkling on top
Preheat oven to 350 degrees F. Line a 12 cup muffin tin with 10 muffin liners (the recipe only makes 10 muffins) and llightly spray the inside of each liner with nonstick cooking spray so that the liners do not stick to the muffins — you don’t want to skip this step.
Place chickpeas and 1 egg in the bowl of a food processor and process until beans are well blended. Add the two additional eggs, peanut butter, maple syrup, vanilla, baking powder and salt and process again until smooth. Fold in 1/3 cup chocolate chips.
Divide batter evenly among muffin cups. Sprinkle remaining chocolate chips evenly among the tops of each muffin cup. Bake for 25 minutes or until toothpick inserted into the middle of a muffin comes out clean. Place on a wire rack to cool for 10 minutes, then remove muffins from tin and place on a wire rack to cool completely. The muffins can stay out for a day at room temperature (if they last that long), then transfer to an airtight container and refrigerate or freeze.
Yield: 10 muffins
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