These cornbread chickpea muffins are my new favorite twist on a classic I’ve always loved. There’s just something so cozy about cornbread that reminds me of my childhood and visiting my nannie. But these muffins take it up a notch, they’ve got that same golden flavor and soft texture, but with blended chickpeas and dates for extra protein, fiber, and natural sweetness!
They’re egg-free, flourless, toddler and baby-friendly, making them a one stop shop for most of those with food allergies. Perfect for fall soups, popping them into a lunchbox, or keeping a batch in the freezer for busy days. Just trust the process, y'all are going to love!
Why You and Your Toddler Will Love These Cornbread Chickpea Muffins
- freezer-friendly – perfect for meal prep, daycare lunches, or a quick weeknight side
- cozy cornbread flavor – all the warm, buttery golden taste of classic cornbread, but with a little nutrition upgrade
- toddler-friendly texture – soft, moist, and easy for little hands to hold, whether you’re serving them as a side or a snack
- naturally sweetened – dates add just the right amount of gentle sweetness, no added sugar needed
- protein + fiber boost – chickpeas and aquafaba step in to replace eggs, while adding nutrients that keep little bellies full
- simple, blender method – blend the wet ingredients, bake, and you're done!
This was inspired by my other banana peanut butter chickpea muffin recipe because they were super easy and packed with protein + fiber + iron from the chickpeas! I even made some black bean brownie bites that your toddler would love too.
Jump to:
- Why You and Your Toddler Will Love These Cornbread Chickpea Muffins
- Ingredients
- How To Make Your Cornbread Chickpea Muffins
- Hint
- Substitutions
- Variations
- How To Serve Chickpea Muffins To Toddlers
- Equipment
- Storing Your Cornbread Chickpea Muffins
- Tiff's Dietitian Tip
- FAQ
- Related
- Pairing
- Easy Cornbread Chickpea Muffins (naturally sweetened & egg-free!)
Ingredients
I love using chickpeas in baking because they’re such a sneaky little powerhouse! Full of protein, fiber, and iron, but when blended they make the batter so smooth and creamy you’d never know they’re in there. Keeping the liquid (aquafaba) from the can is one of my favorite tricks because it works like an egg replacer without needing anything extra. The cornmeal brings that classic cozy cornbread flavor, while the dates give natural sweetness without adding sugar, making these perfect for little ones. And a touch of butter (or olive oil) keeps them soft and moist!
- chickpeas WITH liquid (aquafaba) – don’t drain, this acts as the “egg” binder!
- milk of choice – adds moisture
- dates – naturally sweetens the muffins
- cornmeal – gives that classic cornbread texture
- baking powder – helps the muffins rise
- melted butter (or olive oil for vegan option) – keeps them moist and adds flavor
See recipe card for quantities.
How To Make Your Cornbread Chickpea Muffins
- Step 1: Preheat oven to 350°F (175°C). Line or grease a muffin tin. Then, in a blender, combine the entire can of chickpeas with liquid, milk, dates, and melted butter (or oil).
- Step 2: Blend until completely smooth and creamy. Add dry ingredients and pulse until blended.
- Step 3: Divide into mini muffin cups (makes ~20–24 minis).
- Step 4: Bake 12-15 minutes for mini muffins or 20-25 minutes for regular muffins, until golden on top and a toothpick comes out clean. Cool before serving.
Hint
For the best texture, make sure your dates are soft before blending. If they feel firm or dry, soak them in warm water for 5–10 minutes. It makes the batter smoother for your chickpea muffins!
Substitutions
These are naturally gluten-free, egg-free, and nut-free!
- dairy-free: use any non-dairy milk and olive oil in place of the butter
- dates: if you don’t have dates, you can use 2–4 tablespoon maple syrup or honey (skip honey under age 1) or applesauce or omit if you don't mind them not sweetened
Variations
You can totally add in some mix-ins if you want some texture to these cornbread chickpea muffins!
- savory - stir in corn kernels, chopped chives, or dairy-free cheese
- breakfast style - mix in some shredded cheese & crumbled breakfast sausage
How To Serve Chickpea Muffins To Toddlers
- as a snack with fruit and option to add another source of protein (like apple slices + cheese + chickpea muffin)
- packed as a side into a daycare or school lunchbox with veggies + dip
- served as a side or crumbled into chili, soup, or a cozy stew
- at breakfast with scrambled eggs or yogurt + berries
- turned into a mini sandwich with cream cheese, nut butter, or mashed avocado in the middle
Equipment
All you'll need to make these chickpea muffins is a blender, measuring utensils, and a mini muffin pan!
Storing Your Cornbread Chickpea Muffins
These cornbread chickpea muffins keep for 2 days on the counter at room temperature or 4–5 days in the fridge, just reheat shortly to soften.
For longer storage, freeze cooled muffins up to 3 months and warm in the microwave or oven before serving.
Tiff's Dietitian Tip
Chickpeas don’t just add protein, they’re also a great source of iron and fiber, which are especially important for toddlers! Pair these muffins with a vitamin C-rich food (like berries, orange slices, or bell peppers) to help boost iron absorption.
FAQ
Yes! Swap the melted butter for unsweetened applesauce for an oil-free version. Just remember, our little ones need fats for brain development, growth, and sustained energy levels!
Yes! These muffins are soft, easy to hold, and naturally sweetened (no added sugar). Perfect for babies 6+ months and toddlers.
Yes if you use gluten-free cornmeal!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these cornbread chickpea muffins:
Easy Cornbread Chickpea Muffins (naturally sweetened & egg-free!)
Equipment
Ingredients
- 1 15 oz can chickpeas with liquid (aquafaba) ideally low sodium for littles under 1 yo
- ½ cup milk of choice
- 6 pitted Medjool dates soaked if firm
- 1 cup cornmeal
- 2 teaspoon baking powder
- 2 tablespoon melted butter or olive oil for dairy-free/vegan option
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 24-cup mini muffin tin.
- In a blender, combine the entire can of chickpeas with liquid, milk, dates, and melted butter/oil. Blend until completely smooth and creamy.
- Add the dry ingredients and pulse until combined.
- Divide into mini muffin cups (makes 20–24). Bake 12-15 minutes (or 20-25 minutes for regular size), until golden and a toothpick comes out clean. Cool before serving.
Elle says
Hi! Do you have a recommended bake time and temperature if I’m using a normal muffin tin? Thank you!
toddlerdietitiantiff says
About 20-25 minutes! Let me know if you try them!🤎
Jackie says
Saw your TikTok, thanks for the recipe! Wondering how much honey or other sugar substitute you would do if didn’t have dates on hand?
toddlerdietitiantiff says
Depends on how sweet you want them, but I'd use 2 tbsp of honey or maple syrup (you can taste the batter to check since they're egg-free)!