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–+ servings

Chickpea Peanut Butter Muffins with Cacao Nibs Vegan (date sweetened)

A healthy whole food plant-based no oil way to satisfy those chocolate peanut butter cravings. Sweetened exclusively with whole dates, these guilt-free muffins are the perfect grab-and-go nutritious snack. Chickpeas add deliciously satisfying legume protein and fiber.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast, Snack
Cuisine American, Plant-Based, Vegan, Vegan Fusion, Vegetarian, WFPB, WFPBNO, Whole Food Plant-Based
Servings 12

Equipment

  • Standard Muffin Pan
  • 12 Paper Baking Cups, 2½ inch
  • Large Mixing Bowl
  • Cake Spatula
  • Food Processor or High Speed Blender (1000 watts or more)
  • large spoon for filling muffin cups (optional)

Ingredients
  

  • 1 can chickpeas (15.5 oz), drained and rinsed
  • 1 cup dates, coarsely chopped (packed)
  • ¾ cup plant milk
  • ½ cup creamy peanut butter
  • 1 tsp vanilla extract
  • 1¼ cup whole wheat pastry flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp allspice
  • ¼ tsp salt
  • ⅓ cup cacao nibs

Instructions
 

  • Line a standard muffin pan with twelve 2½ inch paper baking cups and preheat oven to 350 ℉.
  • In a large mixing bowl, use a cake spatula to combine the flour, baking powder, baking soda, salt and allspice. Set aside.
  • Place chickpeas, plant milk, chopped dates, peanut butter and vanilla extract in a food processor or high speed blender. Process until mostly smooth with no chunks of dates or chickpeas. It's ok if the paste is a little lumpy and you still see specs of dates. Creating a completely completely smooth paste is fine, but it can take a while and it's not necessary. Refer to photos in the main recipe text to see how smooth is smooth enough for me.
  • Add the sweetened chickpea peanut butter paste to the mixture of dry ingredients in the large bowl. Using the cake spatula, form the muffin batter by folding the paste into the dry ingredients.
  • Part of the way into the folding process, add the cacao nibs.
    • Be prepared to add more liquid to the batter, either more plant milk or water, as necessary.
  • The muffin batter will be quite stiff, more like a dough, but you need to incorporate all of the dry ingredients and this will probably require that you add a little more liquid (plant milk or water), one tablespoon at a time. You may need to add as much as three tablespoons of liquid.
  • Spoon batter into muffin cups and bake at 350 ℉ for 25 minutes. When muffins are done they should look toasty golden on top.
    • This batter is very sticky so I like using a large spoon frequently dipped in water to fill the muffin cups.
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Tried this recipe? Let me know how it was!