These are gluten-free, healthy, delicious, and perfect for breakfast! It’s quick to whip up a batch and store any extras in the fridge to be warmed up whenever you’re in need of a peanut buttery snack.
In theme with my chickpea obsession, this recipe calls for chickpea flour, it is also called gram flour (Idk why). I found it in the nature-y, health-food section of my grocery store. Most stores carry it for a reasonable price. I don’t think subbing regular chickpeas would work too well.
The batter doesn’t rise
very much at all, so feel free to fill the muffins up more than I did. Don’t over bake these or they will be dry and stiff. Check for doneness with a toothpick, they should be moist and smooth.
Add some chocolate chips to the batter, or top with extra peanut butter. YUM!