Healthy Vanilla Chocolate Chip Breakfast Muffins are a delightful and nutritious way to start your day! These muffins are protein-packed, thanks to the inclusion of cooked chickpeas, and are naturally sweetened with ripe bananas and maple syrup. They are ideal for busy mornings or as a wholesome snack to pack in kids’ lunch boxes. Made with ingredients like buckwheat flour, oatmeal, and peanut butter, these muffins are a powerhouse of energy and nutrients. With their irresistible chocolate flavor and soft texture, even the pickiest eaters will enjoy them! Prepare these ahead of time, and they’ll stay fresh in the refrigerator for days.
Cuisine: Continental
Course: World Breakfast
Diet: Vegetarian
Ingredients
Ingredient
Quantity
Instant Oats (Oatmeal)
1/2 cup
Buckwheat Flour (Kuttu Ka Atta) or Ragi Flour
2 tablespoons
Ripe Bananas, mashed
1/2 cup
Peanut Butter
1/4 cup
Maple Syrup or Honey
1/4 cup
Vanilla Extract
2 teaspoons
Baking Powder
3/4 teaspoon
Kala Chana (Brown Chickpeas), soaked & cooked
250 grams
Enos Fruit Salt, unflavoured
1 teaspoon
Salt
1 pinch
Chocolate Chips
2 tablespoons
Nutritional Information (Per Serving)
Nutrient
Amount
Calories
150 kcal
Protein
6 g
Carbohydrates
20 g
Dietary Fiber
3 g
Sugars
8 g
Fat
5 g
Saturated Fat
1 g
Sodium
85 mg
Preparation Time
Prep Time
Cook Time
Total Time
30 minutes
20 minutes
50 minutes
Instructions
Step
Instruction
1
Gather all ingredients and ensure everything is ready. Preheat the oven to 180°C (356°F) and line a muffin tray with paper liners or grease it with a little oil.
2
Pat the cooked chickpeas dry with a kitchen towel to remove excess moisture.
3
Using a food processor or hand blender, blend the bananas, peanut butter, salt, maple syrup, chickpeas, and baking powder until smooth and creamy.
4
Gently fold in the oats, buckwheat flour (or ragi flour), and chocolate chips into the blended mixture. Mix until just combined, ensuring you don’t overwork the batter.
5
Dissolve the Enos fruit salt in a tablespoon of water. Quickly incorporate this into the batter, being careful not to lose the air bubbles formed by the Enos.
6
Spoon the batter into the prepared muffin tray, filling each cup about 3/4 of the way full.
7
Bake the muffins in the preheated oven for 12–18 minutes. Check doneness by inserting a toothpick in the center; if it comes out clean, the muffins are ready.
8
Remove the muffins from the oven and allow them to cool on a wire rack.
9
Serve these Healthy Vanilla Chocolate Chip Breakfast Muffins with a hot cup of coffee, or pack them with fresh fruits as a nutritious snack for kids’ lunchboxes.
Tips for Success
Chickpeas: Ensure the chickpeas are thoroughly cooked and dry before blending for a smoother batter.
Sweetener: Maple syrup can be replaced with honey, but the flavor might slightly differ.
Mixing: Avoid overmixing once the Enos is added, as it can result in dense muffins.
Storage: Store these muffins in an airtight container in the refrigerator for up to 5 days. Warm them slightly before serving.
Add-Ins: For variety, consider adding chopped nuts or dried fruits to the batter.
Serving Suggestions
Pair these muffins with a fresh fruit salad for a complete breakfast.
For an indulgent twist, drizzle them with a little melted chocolate or peanut butter before serving.
These Healthy Vanilla Chocolate Chip Breakfast Muffins are perfect for those who seek a nourishing, portable breakfast or snack that doesn’t compromise on flavor. Get creative, and make them a regular part of your meal plan!
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