Strawberry Chickpea Muffins

Today we’re making strawberry chickpea muffins to sneak fiber and protein in our little ones diet!

I know that combo sounds strange, but when you blend up the chickpeas with everything else you cannot taste them one bit!! They’re are undetectable and all you’re left with is a moist and delicious muffin packed with nutrients for your toddler.

BABY LED WEANING

This would be a great recipe to serve babies starting at 6 months, once they’ve been safely introduced to the allergens in the recipe. For younger babies, typically it’s best to serve bigger pieces since those are easier for them to hold. Once they develop the pincer grasp (pointer and thumb pinching together), then you can start to give them smaller pieces.

For information on how to safely serve foods to babies depending on their age (plus so much more), I recommend Solid Starts. The app is free and has tons of information!

PLEASE NOTE – this recipe contains honey. OMIT if your child is under 1 years old.

ALLERGENS

This recipe has eggs and wheat.

If you’d like to try it with an egg replacer, this one available online at Target. This post highlights other ideas for egg substitutes in recipes.

STORAGE

I literally just made these like an hour ago lol but I’m going to store these in the fridge cause I feel like you should with beans. I’ll store them in the fridge for 3 days max, then transfer to the freezer if we have leftovers.

To freeze I would line a baking sheet with foil or parchment then lay in a single layer and place in the freezer. Once frozen (give it a few hours) you can transfer to another container. This way they are individually frozen rather than all stuck together in one huge block!

To reheat I would either thaw in the fridge overnight then toast or microwave, or just toast or microwave from frozen.

TOOLS USED/RECOMMENDED

Mini muffin tin – this is the one we have. I love it because you don’t need to use liners with it and it washes really easily!

Cookie scoop – I love using this to scoop meatballs, pancake batter, and tons more. I use this thing ALL the time when cooking for my son (and just in general)

Magic Bullet – my newest kitchen gadget + obsession. I love my big fancy blender, but sometimes it’s just easier to use something small. That said, the batter didn’t all fit in this so you probably should use a regular sized blender lol. Still recommend this though!!

More easy and delicious recipes for your little one found here!

Strawberry Chickpea Muffins

Protein + fiber packed muffins that are toddler approved

Print Recipe Pin Recipe

Prep Time:5 minutes mins

Cook Time:15 minutes mins

Servings: 24

Ingredients

• 1 15-ounce can canned chickpeas, drained and rinsed
• 3/4 cup strawberries around 115 grams
• 1/3 cup unsweetened applesauce
• 3/4 cup all-purpose flour
• 2 large eggs
• 1 1/2 tsp baking powder
• 1 tsp vanilla extract
• 2 tbsp honey

Instructions

• Preheat oven to 350°F (175°C).
• Grease or line a mini muffin tin.
• In a blender or food processor, blend chickpeas, strawberries, applesauce, eggs, honey, and vanilla until smooth.
• In a bowl mix flour and baking powder.
• Pour in blended mixture and fold together until just combined (avoid over-mixing.)
• Spoon batter into muffin cups, filling about 3/4 full (I do totally full, it’s up to you!)
• For mini muffins: 15-18 minutes or until a toothpick comes out clean. Tops should be set and slightly golden.
• Let cool completely before serving, they firm up a bit more as they cool.

PLEASE give them a try and report back!! Super excited about this one 🙂

This post was all about my strawberry chickpea muffins recipe.