I love garbanzo beans. Or chickpeas. Whatever you call them, I love them in soups, stews, mashed and formed into patties and fried, in salads, with pasta, coated with savory spices and roasted until delectably crispy. And hummus! We can’t forget hummus. Because I love garbanzo beans/chickpeas so much, I always have multiple cans in my cupboard. The other day I was trying to think of a unique way to use them for a healthy breakfast. I was thinking something savory, with eggs and/or cheese, perhaps, but then I stumbled on the idea of using them in muffins. Chocolate chickpea muffins. Mmmm.
These delicious breakfast-worthy treats are made with 1 can of S&W 50% Less Sodium Garbanzo Beans, flavored with unsweetened cocoa powder, and sweetened with honey and banana. At the last minute, I added a small amount of mini chocolate chips and cocoa nibs, but these are totally optional.
I want to take a minute to talk about those S&W Beans. I’ve used their beans forever (they’ve been in business for 120 years! I haven’t been using them quite that long), especially the classic varieties like cannellini beans, pinto beans, and black beans. But it turns out there are a few varieties that I wasn’t even aware of, including the 50% Less Sodium Garbanzo Beans. These are obviously great for making a sweet treat like Chocolate Chickpea Muffins, but you can use them for savory dishes, too, and still maintain control over the salt content of your dish.
I love having an assortment of S&W’s canned bean varieties on hand . They look and taste great, and come in a wide variety of types—in addition to the classic and less sodium varieties (which include black, kidney, pinto, garbanzo, white, and chili beans), they offer pre-seasoned versions like Chili Beans, pinto beans seasoned with classic chili flavors, as well as organic black, kidney, pinto, and garbanzo beans. With so many varieties, there are a million ways to use S&W Beans to make healthy, delicious meals.
But back to what we’re here for: Healthy chocolate muffins!? Hell yes. These chocolate chickpea muffins have protein and fiber and they’re sweetened with banana and honey (not too much!). They are so healthy, I even let my kid eat them for breakfast. He thought I had gone temporarily insane, but he was happy. Heh. He also likes them for dessert. Or a special after-school treat.
Oh, and did I mention that they are also gluten-free and dairy-free? Oh, yes. And my GF/DF husband is happy, too.
Now through December 31, 2017, S&W Beans is offering $1 off 2 cans of S&W Beans. Get (and print) your coupon or visit the S&W Beans’ website. Or follow S&W Beans on Facebook, Twitter, Instagram, or Pinterest.Print
Chocolate Chickpea Muffins
With protein and fiber from a can of chickpeas/garbanzo beans and sweetened with honey and banana, these rich, chocolatey muffins are so healthy that you really can enjoy them for breakfast guilt-free. If you like, you can also add nuts or dried fruit to the mix.
1 (15-ounce) can S&W Beans 50% Less Sodium Garbanzo Beans, rinsed and drained
3 large eggs
½ cup honey
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
3 tablespoons coconut oil, melted
1 teaspoon pure vanilla extract
½ teaspoon cinnamon
¼ cup mini semisweet chocolate chips (or 2 tablespoons mini semisweet chocolate chips plus 2 tablespoons cacao nibs) (optional)
Preheat the oven to 350ºF. Spray a 12-cup muffin tin with baking spray.
In a blender, combine the garbanzo beans, eggs, honey, cocoa powder, banana, coconut oil, baking soda, vanilla, and cinnamon and blend until smooth. Stir in the chocolate chips and cacao nibs, if using, and mix to incorporate. The batter will be very runny. Pour or spoon the batter into the prepared muffin tin, filling each well about ¾ full.
Bake for 18 to 20 minutes, until a toothpick inserted into the center comes out clean.
- I transferred the mixture from my nutri-blender to a 4-cup measuring cup with a spout before stirring in the chocolate chips and cacao nibs. This made it easy to pour the batter into the muffin tin.
- The first time I made these, I used paper muffin liners, but the muffins are so moist that they really stuck to the paper. I had a much better result spraying the muffin tin with cooking oil spray.
- I found variations of this recipe all over the internet, but I don’t know where it originated. Possibly beachbody.com? I added my own twists, but took inspiration from the basic recipe floating around the internet.