Oh my gosh. These Peanut Butter Blondie Muffins are simply amazing! Like give me 10 to eat right now.
I love to meal prep breakfasts that way I don’t have to think about it during the week. Meal prepping these Peanut Butter Blondie Muffins takes no time at all, which I love, and are seriously so good that Brent couldn’t stop talking about them.
One of my favorite things about these breakfast muffins is that they are seriously so easy to make. All you need to do is throw everything in a food processor or blender and then fill your muffin tins! I love recipes like this where your prep time is almost non-existent. Lord knows we are all living busy lives and don’t have the time to spend all day in the kitchen meal prepping.
These Peanut Butter Blondie Muffins’ main ingredient (other than peanut butter) is maybe not something you would guess. The main ingredient in these easy muffins is chickpeas! You heard that right, chickpeas. Did you know that chickpeas are full of protein and fiber? They are a great protein source if you are vegan or plant-based. Chickpeas tend to take on the flavor that they are cooked with so these muffins have the most perfect peanut butter flavor. They don’t taste like chickpeas or have a weird texture at all!
Looking for more breakfast recipes? Check these out:
Peanut Butter Blondie Muffins
- 2 cans chickpeas garbanzo beans rinsed and patted dry
- 1 cup peanut butter
- 1/2 cup maple syrup
- 1/4 cup oat flour
- 2 tbsp flaxseeds
- 1 tbsp vanilla extract
- 1 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- Preheat over to 350
- Add all ingredients to a food processer or blending and blend till creamy
- Fill muffin tins evenly
- Bake at 350 for 35 minutes