Spiced Apple and Chickpea Muffins | Midwest Living
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Spiced Apple and Chickpea Muffins

Spiced Apple and Chickpea Muffins

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  • Makes: 16 servings
  • Yield: 16 muffins
  • Prep 30 mins
  • Bake 16 mins
  • Cool 5 mins

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Ingredients

  • Nonstick cooking spray
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons apple pie spice
  • 1/4 teaspoon salt
  • 1 cup chopped apples
  • 2 eggs, lightly beaten
  • 1 1/4 cups packed brown sugar
  • 1 cup canned chickpeas (garbanzo beans), rinsed, drained, and mashed
  • 1/2 cup plain low-fat yogurt
  • 1/4 cup unsweetened applesauce
  • 1/4 cup butter, melted
  • Turbinado (raw) sugar (optional)

Directions

  1. Preheat oven to 375 degrees F. Line sixteen 2 1/2-inch muffin cups with paper bake cups. Lightly coat bake cups with cooking spray.
  2. In a bowl stir together next four ingredients (through salt). Add apples; toss gently to coat. In another bowl combine next six ingredients (through butter). Add egg mixture all at once to flour mixture. Stir just until moistened. Spoon batter into the prepared muffin cups. If desired, sprinkle tops lightly with turbinado sugar.
  3. Bake 16 to 18 minutes or until light golden brown and a toothpick inserted in the centers comes out clean. Cool in muffin cups on a wire rack 5 minutes. Remove from muffin cups; serve warm.

Nutrition Facts

(Spiced Apple and Chickpea Muffins)

Servings Per Recipe 16, vit. C (mg) 0, vit. A (IU) 133, iron (mg) 1, pro. (g) 4, calcium (mg) 77, sugar (g) 18, Potassium (mg) 89, cal. (kcal) 181, carb. (g) 33, Niacin (mg) 1, sat. fat (g) 2, Riboflavin (mg) 0, chol. (mg) 31, Thiamin (mg) 0, Fat, total (g) 4, fiber (g) 1, sodium (mg) 162, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 0, Folate (µg) 37, Monounsaturated fat (g) 1, Pyridoxine (Vit. B6) (mg) 0

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