Chickpea Muffins

6 Reviews
50% would make this recipe again

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

Preparation : 15 min Cooking : 20 min
180 calories/serving
  • Can be done in advance
  • Can be frozen
  • Easy
  • Gluten Free
  • Lactose Free
  • Halal
  • Kosher
  • Vegetarian
  • Kid-friendly
  • Diabetes-friendly
  • Artery-healthy
  • Heart-healthy

Ingredients

1 2/3 cup chickpeas/garbanzo beans (canned), drained and rinsed 420 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 100 g
2 eggs size large
1/2 cup quinoa flour, sifted 80 g
1 3/4 tsp baking powder 5 g
1 pinch salt 0.4 g
3 cardamom pods 0.4 g
5 tbsp 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 (80g)

Amount

% Daily Value

Calories

180

Fat

7 g

11 %

Saturated 0.8 g
+ Trans 0.1 g

4 %

Cholesterol

30 mg

Sodium

140 mg

6 %

Carbohydrate

24 g

8 %

Fibre

2 g

9 %

Sugars

9 g

Protein

5 g

Vitamin A

1 %

Vitamin C

8 %

Calcium

6 %

Iron

11 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 0 serving
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : ½ serving

Claims

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

DIABETES Exchange

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

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Members' Reviews

6 Reviews (4 with rating only ) 50% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
folktronic
august 30, 2015

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

Useful 0
cinzia
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

Top Reviews

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cinzia
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
folktronic
august 30, 2015

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

Useful 0