Chickpea flour creates moisture that lasts 5 days longer than wheat flour—ancient Roman bakers knew this secret.
White Chocolate Raspberry Chickpea Muffins
Indulge in these delightful White Chocolate Raspberry Chickpea Muffins, where wholesome chickpeas meet luscious white chocolate and tart raspberries for a scrumptious treat! Packed with fiber and bursting with flavor, these muffins are a fun way to sneak in some nutrition for the little ones. Bake up a batch and watch them vanish in no time!
Prep
15
min
Cook
25
min
Serves
12
people
Level
beginner
📝 Ingredients
Serves 12🥛Dairy & Eggs(3)
- 85g butter, melted and cooled (5.95 tbsp)
- 3 eggs
- 1/4 cup milk (60 ml)
🫙Pantry Staples(5)
- 1 1/2 tsp baking powder (7.5 ml)
- 1 tin chickpeas (drained and rinsed)
- 190g plain flour (1.52 cup)
- 1/2 cup maple syrup (120 ml)
- 1 tsp vanilla essence (5 ml)
🧂Spices & Seasonings(1)
- 1/2 tsp salt (2.5 ml)
📦Other(2)
- 1 cup raspberries fresh or frozen (240 ml)
- 1/2 cup (90g) white choc chips + extra for sprinkling on top (120 ml)
👨🍳 Instructions
- 1
Preheat the oven to 175C and grease and line a 12 cup muffin pan.
- 2
Blend the chickpeas, eggs, milk, vanilla essence, and maple syrup until smooth.
- 3
Pour into a bowl and stir in the flour, salt and baking powder - stir just enough to be combined, don’t over mix!
- 4
Gently stir through the melted butter and raspberries and white chocolate chips.
- 5
Spoon the mixture into the pan and bake for 20 - 25 minutes - checking with a skewer at 20 minutes.
- 6
Store in an airtight container in the fridge for up to 5 days!
💡 Pro Tips
- ✓Rinse canned chickpeas thoroughly and pat completely dry before blending - excess moisture will create dense, gummy muffins due to disrupted gluten development.ingredientcompletely dry
- ✓Blend chickpeas with wet ingredients for 90-120 seconds until completely smooth - any remaining chunks will create uneven texture and prevent proper rise.technique90-120 seconds
- ✓Toss white chocolate chips and raspberries in 1 tablespoon flour before folding in - this prevents them from sinking to the bottom during baking.technique1 tablespoon flour
- ✓Fill muffin cups only 2/3 full with chickpea batter because the high protein content creates more aggressive rise than traditional flour batters.technique2/3 full
- ✓Cool muffins in pan for exactly 5 minutes before removing - chickpea-based batters need this time to set their structure or they'll collapse.timing5 minutes
Share this recipe
Prep
15
min
Cook
25
min
Serves
12
people
Level
beginner
Share this recipe
Chickpea flour creates moisture that lasts 5 days longer than wheat flour—ancient Roman bakers knew this secret.
White Chocolate Raspberry Chickpea Muffins
Indulge in these delightful White Chocolate Raspberry Chickpea Muffins, where wholesome chickpeas meet luscious white chocolate and tart raspberries for a scrumptious treat! Packed with fiber and bursting with flavor, these muffins are a fun way to sneak in some nutrition for the little ones. Bake up a batch and watch them vanish in no time!
📝 Ingredients
Serves 12🥛Dairy & Eggs(3)
- 85g butter, melted and cooled (5.95 tbsp)
- 3 eggs
- 1/4 cup milk (60 ml)
🫙Pantry Staples(5)
- 1 1/2 tsp baking powder (7.5 ml)
- 1 tin chickpeas (drained and rinsed)
- 190g plain flour (1.52 cup)
- 1/2 cup maple syrup (120 ml)
- 1 tsp vanilla essence (5 ml)
🧂Spices & Seasonings(1)
- 1/2 tsp salt (2.5 ml)
📦Other(2)
- 1 cup raspberries fresh or frozen (240 ml)
- 1/2 cup (90g) white choc chips + extra for sprinkling on top (120 ml)
👨🍳 Instructions
- 1
Preheat the oven to 175C and grease and line a 12 cup muffin pan.
- 2
Blend the chickpeas, eggs, milk, vanilla essence, and maple syrup until smooth.
- 3
Pour into a bowl and stir in the flour, salt and baking powder - stir just enough to be combined, don’t over mix!
- 4
Gently stir through the melted butter and raspberries and white chocolate chips.
- 5
Spoon the mixture into the pan and bake for 20 - 25 minutes - checking with a skewer at 20 minutes.
- 6
Store in an airtight container in the fridge for up to 5 days!
💡 Pro Tips
- ✓Rinse canned chickpeas thoroughly and pat completely dry before blending - excess moisture will create dense, gummy muffins due to disrupted gluten development.ingredientcompletely dry
- ✓Blend chickpeas with wet ingredients for 90-120 seconds until completely smooth - any remaining chunks will create uneven texture and prevent proper rise.technique90-120 seconds
- ✓Toss white chocolate chips and raspberries in 1 tablespoon flour before folding in - this prevents them from sinking to the bottom during baking.technique1 tablespoon flour
- ✓Fill muffin cups only 2/3 full with chickpea batter because the high protein content creates more aggressive rise than traditional flour batters.technique2/3 full
- ✓Cool muffins in pan for exactly 5 minutes before removing - chickpea-based batters need this time to set their structure or they'll collapse.timing5 minutes