In Food on
April 21, 2017

Chocolate Garbanzo Muffins


  • 1/2 cup oats
  • 1 teaspoon baking powder
  • 2 small or 1 large banana
  • 1/2 can (540 mL) chickpeas
  • 1/4 cup almond butter
  • 1/4 cup honey
  • 1/4 cup shredded coconut
  • 3 tablespoons cocoa powder
  • 2 teaspoons vanilla extract
  • Pinch of salt

If you know me you know that I love Taloola Café in Windsor, Ontario and my staple comfort food is their chocolate garbanzo cake. I have finally figured out how to recreate this chocolatey indulgence. So set your oven to 350ºF and let’s get started!

Add all of the ingredients to a blender or food processor.

Blend well for 2-3 minutes.

Scoop the batter into a muffin tin and bake for 20 minutes. These don’t rise very much so feel free to fill them right to the top. While you can enjoy these muffins right out of the oven, I prefer to put them in the fridge over night so they’ll take on this beautiful fudgy texture (just like my favourite chocolate garbanzo cake!)

Bon appétit!

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