Blondie Muffins

From the kitchen of Carly

Chickpea blondies that taste decadent but sneak in actual protein. Almond butter and maple syrup create a dense, fudgy crumb, while the beans stay completely hidden. These mini muffins are perfect for meal prep or a guilt-free afternoon snack.

Blondie Muffins

Chickpea-based blondies that bake up tender and fudgy without refined sugar, almond butter doing the heavy lifting on moisture and richness. The trick is not overbaking, since there's no flour to dry out. Eighteen minutes gets you that barely-set middle that tastes like you meant it that way.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 1Coconut oil spray
  • 1 canchickpeas, drained and rinsed
  • 1/2 cupunsweetened almond butter
  • 1/4 tspbaking powder
  • 1/4 tspbaking soda
  • 1/2 tspsalt
  • 1/4 cupmaple syrup
  • 2 tspvanilla

Instructions

  1. Set your oven to 350°F and let it come up to temperature.

  2. Coat a mini muffin tin thoroughly with coconut oil spray, hitting every cup so nothing sticks.

  3. Add all the ingredients to a food processor or blender and run it until completely smooth. Pour the batter into the prepared tin, filling each cup.

  4. Slide the tin into the oven and bake for 18 to 20 minutes, until a toothpick pressed into the center of a muffin comes out clean.

Tips from the kitchen

  • Drain and rinse the chickpeas thoroughly, then pat them dry on a paper towel. Any excess liquid will make the batter gluey and add baking time.
  • Puree until completely smooth, no grit or flecks. A food processor works better than a blender here because it breaks down the beans faster.
  • Check at 18 minutes with a toothpick. If the center is still wet, give them two more minutes. They firm up as they cool, so slightly underdone is your friend.
  • Almond butter brands vary in moisture content. If your batter looks too thick, add a tablespoon of water. Too loose? A tablespoon of coconut flour helps.

Variations

  • Peanut butter swap: Use natural peanut butter instead of almond butter for a nuttier, deeper flavor.
  • Brown butter upgrade: Toast the almond butter in a skillet for two minutes before blending to add toasted depth.
  • Chocolate version: Stir in two tablespoons of cocoa powder and reduce the almond butter to one-third cup, then add a tablespoon of water.
  • Tahini twist: Swap half the almond butter for tahini and add a pinch of cardamom for a Middle Eastern edge.

Make ahead and storage

Store in an airtight container at room temperature for up to three days, or refrigerate for up to a week. They freeze well for up to two months. Thaw at room temperature or warm gently in a 300°F oven for five minutes.