Easy Cornbread Chickpea Muffins (naturally sweetened and egg-free!)
These cornbread chickpea muffins are naturally sweetened with dates, egg-free, and can be dairy-free! Such a nutrient-packed muffin perfect for toddlers, baby-led weaning, and family meals. Your whole family is going to love them!
Equipment
Ingredients
- 1 15 oz can chickpeas with liquid (aquafaba) ideally low sodium or no added salt for littles under 1 yo
- ½ cup milk of choice
- 6 pitted Medjool dates soaked if firm, or sub with ¼ cup maple syrup
- 1 cup cornmeal
- 1 ½ teaspoon baking powder
- 2 tablespoon melted butter or olive oil for dairy-free/vegan option
- ¼-½ teaspoon salt optional but helps with flavor
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 or sweetener of choice, salt (if using) 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.
Notes
Scroll up to see substitution options. Nutrition information is an estimate and may vary based on ingredients used.
You can add a pinch or two of salt (or about ¼-½ tsp) if you want to boost the flavor, and if you don't have dates then you can use 2-4 tablespoon of maple syrup or honey to sweeten.
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