Healthy Chickpea Chocolate Muffins Recipe

Since I first started using chickpeas in baking 10 years ago, using chickpeas in desserts has become one of my favorite ways to make sweet treats! If you struggle with creating consistently good cake batter then this healthy chickpea chocolate muffins recipe is for you! It makes beautiful cake batter every time and is also a great way to pack in some extra protein too.

Perfect for breakfast on the go, an after-school snack, or a guilt-free chocolate craving fix, these muffins come together in one bowl (or blender) and bake in just 20 minutes. These healthy chickpea chocolate muffins are proof that dessert can be both indulgent and nourishing. Made with chickpeas, cocoa powder, flour, eggs, and dates, they’re moist, rich, and full of chocolate flavor — yet refined-sugar-light and packed with protein and fiber.

What Are the Benefits of Chickpea Dessert Recipes?

Chickpeas are becoming a star ingredient in modern baking, especially in chickpea dessert recipes, thanks to their naturally creamy texture and subtle nutty flavor. When used in desserts like healthy chickpea chocolate muffins or chocolate muffins with dates and chickpeas, they add moisture and richness without the need for butter or refined flour. Chickpeas are packed with plant-based protein and fiber, making them perfect for a high protein chocolate muffin recipe that keeps you full and energized. They also blend seamlessly with cocoa powder, offering an easy way to learn how to bake with chickpeas and cocoa powder while creating a decadent yet wholesome treat. Plus, when paired with natural sweeteners like dates, chickpeas help create refined sugar free chocolate muffins that satisfy sweet cravings without compromising on nutrition.

Why You’ll Love These Chickpea Chocolate Muffins

• High in protein & fiber: thanks to the chickpeas, eggs, and dates.
• Naturally sweetened: dates add caramel depth, moisture, and nutrients.
• Rich chocolate flavor: real cocoa powder for that dark, luxurious taste.
• Quick & simple: one blender, one bowl, no special equipment.
• Kid-friendly: they taste like brownies but hide a veggie-like secret.

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Ingredients

Makes 10–12 muffins

• 1 can (400 g / 15 oz) chickpeas, drained and rinsed
• 2 large eggs
• 6–8 Medjool dates, pitted (or ~½ cup regular dates, soaked in warm water 10 minutes)
• ¼ cup unsweetened cocoa powder
• ½ cup plain flour (or whole wheat flour for extra fiber)
• 2–3 tablespoons sugar (adjust to taste depending on your dates’ sweetness)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 tablespoons olive oil or melted coconut oil
• 2–3 tablespoons milk or water (as needed for blending)
• Optional: ¼ cup dark chocolate chips or chopped nuts for texture

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Instructions

1. Preheat oven to 180°C / 350°F. Line a muffin tin with paper liners or lightly grease it.
2. Prepare the dates:
   If using regular (non-Medjool) dates, soak them in hot water for 10 minutes, then drain. This makes them easier to blend.
3. Blend the wet ingredients:
   In a blender or food processor, combine:
   • chickpeas
   • eggs
   • dates
   • oil
   • milk/water
     Blend until completely smooth and creamy (no visible chickpea bits).
4. Add the dry ingredients:
   Add cocoa powder, flour, sugar, baking powder, baking soda, and salt.
   Blend or stir again until just combined. (If the batter feels too thick, add 1 more tablespoon of milk.)
5. Optional mix-ins:
   Fold in dark chocolate chips, walnuts, or chopped hazelnuts for crunch.
6. Bake:
   Divide batter evenly between muffin cups. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out mostly clean (a few fudgy crumbs are perfect).
7. Cool & enjoy:
   Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or store for later.

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Tips for Perfect Muffins

• Taste your batter before baking — dates’ sweetness can vary. Adjust with a spoon of sugar or honey if needed.
• Don’t overblend once the flour is added — it can make the texture dense.
• Storage:
  • Room temp: up to 2 days in an airtight container
  • Fridge: up to 5 days
  • Freezer: up to 3 months (reheat in the microwave for 20 seconds)

Chickpea Chocolate Muffins Variations

• Espresso twist: add ½ teaspoon instant coffee for a mocha flavor.
• Nut butter swirl: drop a small dollop of peanut butter or almond butter in the center before baking.
• Gluten-free option: replace flour with oat flour or almond flour (about ½ cup).
• Refined-sugar-free: skip the extra sugar and rely solely on dates for sweetness.

Nutrition Highlights (per muffin, approx.)

Nutrient	Amount
Calories	150
Protein	5 g
Fiber	4 g
Sugar	~9 g
Fat	6 g

(Values will vary based on exact ingredients used.)

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