Chickpea Muffins

3 Reviews
67% would make this recipe again

The addition of cardamom gives a nice flavour to these "healthy" and delicious muffins.

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Ingredients

??? chickpeas/garbanzo beans (canned), drained and rinsed ???
??? lemonjuice, freshly squeezed ???
??? orangejuice, freshly squeezed, and zest ???
??? canola oil ???
??? sugar ???
??? Egg Replacer ???
??? whole wheat flour, sifted ???
??? baking powder ???
??? salt ???
??? cardamom pods ???
??? almond meal ???

Before you start

A blender or food processor will be very useful to purée the chickpeas.

A mixer will be very useful to beat the egg whites.

Method

  1. Preheat the oven to 160°C/325°F. Place 12 paper muffin cups in a 12 cup muffin pan.
  2. Prepare the Egg Replacer, then set aside.  
  3. Purée the chickpeas in a blender or food processor. Add the lemon and orange juice, orange zest, oil, and all the sugar (but 1 tbsp). Add the Egg Replacer to the blender. Purée the chickpea mixture until smooth.
  4. Remove the cardamom seeds from the pods then crush them using a bottle or a meat tenderizer. Mix a pinch of cardamom with the reserved sugar, then set aside. Put the remaining cardamom in a bowl with the flour, baking powder, almond meal, and salt, then mix well. Incorporate the flour mixture to the chickpea mixture.
  5. Using an ice cream scoop, spoon the batter into the prepared muffin cups. Sprinkle each muffin with the sugar-cardamom mixture.
  6. Bake in the middle of the oven for about 18-20 min, until a tooth-pick inserted into the center of a muffin comes out clean. Take the pan out of the oven, then put each of the paper lined muffins on a rack to cool. Serve.

Nutrition Facts Table

per 1 serving (70 g)

Amount

% Daily Value

Calories

170

Fat

8 g

12 %

Saturated 0.6 g
+ Trans 0.1 g

4 %

Cholesterol

0 mg

Sodium

130 mg

5 %

Carbohydrate

24 g

8 %

Fibre

3 g

13 %

Sugars

9 g

Net Carbs

21 g

Protein

4 g

Vitamin A

0 %

Vitamin C

8 %

Calcium

5 %

Iron

7 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Manganese
Good source of  :
Folacin, Vitamin E
Source of  :
Calcium, Copper, Fibre, Iron, Magnesium, Niacin, Omega-3, Phosphorus, Selenium, Vitamin B6, Vitamin K, Zinc
Low  :
Saturated Fat, Sodium
Free  :
Cholesterol, Trans Fat
More info

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Reviews

3 Reviews (3 with rating only) 67% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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