Chickpea Muffins

17 Reviews
75% would make this recipe again

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

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Ingredients

1 3/4 cup chickpeas/garbanzo beans (canned), drained and rinsed 440 mL
2 tbsp lemon juice, freshly squeezed 3/4 lemon
3 tbsp orange juice, freshly squeezed, and zest 1/2 orange
1/4 cup canola oil 65 mL
1/2 cup sugar 110 g
2 eggs size large
1/2 cup quinoa flour, sifted 90 g
2 tsp baking powder 5 g
1/8 tsp salt 0.4 g
3 cardamom pods 1 g
1/3 cup almond meal 35 g

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. 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). Separate the egg whites from the yolks: add the yolks to the blender, add the whites to a bowl. Purée the chickpea mixture until smooth.
  3. 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.
  4. Beat the egg whites to form stiff peaks using a mixer, then fold them into the mixture, blending gently with a spatula.
  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 (80 g)

Amount

% Daily Value

Calories

180

Fat

8 g

13 %

Saturated 0.8 g
+ Trans 0.1 g

5 %

Cholesterol

30 mg

Sodium

140 mg

6 %

Carbohydrate

24 g

8 %

Fibre

2 g

10 %

Sugars

9 g

Net Carbs

22 g

Protein

5 g

Vitamin A

1 %

Vitamin C

8 %

Calcium

5 %

Iron

10 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Good source of  :
Folacin, Manganese, Vitamin E
Source of  :
Calcium, Copper, Fibre, Iron, Magnesium, Niacin, Omega-3, Pantothenic Acid, Phosphorus, Selenium, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin K, Zinc
Low  :
Saturated Fat
Free  :
Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Fruits 0
Meat and Alternatives ½
Fats 1 ½
Other Foods ½
More info
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Reviews

17 Reviews (15 with rating only) 75% would make this recipe again
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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

Top Reviews

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Anonyme
october 20, 2021

I am subscribed to the low fodmap recipes. This recipe contains both ALMONDS and CHICKPEAS, both falling under "High Fodmaps".

Useful 0
december 03, 2015 | I would make this recipe again

Hi folktronic, almonds and canned chickpeas fall into the "Medium FODMAP" and not into the "High" category. The quantities used in this recipe make it safe and "Low FODMAP".

Useful 0

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