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Greatest plates · Breakfast
Blender Muffins
Flourless muffins blended from oats and chickpeas until smooth, baking fudgy and dense. Naturally egg-free, with simple swaps to make them vegan or gluten-free.
Serves 7Prep 20 minCook 20 minBreakfast
Containsgluten · peanut
Inspired by a recipe from Chocolate Covered Katie ↗
Protein 12%Carbs 54%Fat 34%
About 165 kcal a serve — 5 g protein, 22 g carbs, 6 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 7
Method
Preheat and prep
PreheatPreheat the oven to 175°C (350°F). Line a muffin tin with seven or eight liners and set the pan aside.
Rinse the beans
Rinse wellDrain the chickpeas and rinse them very well to remove any canned bean flavour, then pat them dry. This step is important for a neutral taste.
In the colanderDrain & rinse →
Blend everything
Blend allAdd the oats, baking powder, salt, baking soda, mashed banana, rinsed beans, peanut butter, maple syrup and vanilla to a blender or food processor. Blend until completely smooth. If your blender has no tamper, stop occasionally to stir the mix with a spoon so it blends evenly.
In the blenderBlend smooth →
Add the extras
OptionalStir through the optional mini chocolate chips, crushed walnuts, shredded coconut or a pinch of cinnamon if using.
In the blenderStir in →
Fill the tin
¾ fullSmooth the batter about three-quarters of the way up into the prepared muffin cups. Do not overfill or they will rise and then sink in the centres.
Bake
BakeBake on the centre rack for 20 minutes, then remove the pan from the oven. The muffins should look underdone — they will firm up as they cool.
Cool and set
Set overnightLet the muffins cool fully. For best texture, loosely cover with paper towels and refrigerate overnight — the taste and texture improve and the liners peel off more easily.
Cook's noteThese are meant to be fudgy, not fluffy — pull them while they still look underdone and let them firm up as they cool, ideally overnight in the fridge.
Estimated per serve
165 kcal · 5 g protein · 22 g carbs · 6 g fatestimates, within ~10%
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