These muffins were a huge hit with the kids. They ate them all up and by the time I realized that I hadn’t taken any photos of them, there was one left.

One remaining chickpea-apple muffin.

I make them extra small for the kids. It is perfect for their tiny hands, but also, it helps us avoid wasting food. They can always have seconds (and thirds) whereas with a big one if they don’t finish it, it will end up in the compost. The recipe below is going to be for about 12 regular muffins, not tiny ones.

What’s awesome about this recipe is that apart from the chickpeas, which are pureed and added to the batter, the ingredients also include fiber- and protein- packed hemp hearts and ground flaxseed, in place of the nuts found in the original recipe.

I want to try and make an egg-free batch next. If you are reading this and happen to have any ideas – let me know what you think would be the best egg replacement to use here.

Without further ado, here is the recipe, adapted from

Apple chickpea muffins


Apple Mixture:

  • 5 cups shredded apples. (I didn’t peel them, as I was short on time, and they still turned out amazing)
  • 3 tbsp brown sugar
  • 1 tbsp cinnamon
  • 3 tbsp ground flax seed
  • 1/4 cup hemp hearts



  • 1.5 cups cooked chickpeas ( or 1 can, drained and rinced)
  • 3 large eggs
  • 1/2 cup butter
  • 1/4 cup canola oil
  • 1 cup sugar (I used half brown and half white.)
  • 1 cup flour, all-purpose
  • 1 cup whole wheat flour
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1/2 cup oat milk
  • Preheat the oven to 350ºF.
  • Mix together the apple mixture ingredients: 5 cups shredded apples, 3 tbsp sugar, 1 tbsp cinnamon, 3 tbsp ground flax seed, 1/4 cup hemp hearts. Set aside.
  • Process 1.5 cups chickpeas and 3 eggs in a food processor or blender until smooth and set aside.
  • In a large mixing bowl, beat 1/2 cup butter, 1/4 cup canola oil, and 1 cup l brown sugar until well combined. Add the chickpea mixture and beat again. In a medium bowl, stir together 2 cups flour, 1 tbsp baking powder, 1 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp salt. Add half of flour mixture to butter mixture, and beat until just combined. Add milk, and beat again, then rest of the flour mixture, and beat until just combined.
  • Combine apple mixture and cake batter. Mix until just combined
  • Grease your muffin pan or line with paper cups. Pour apple mixture evenly into cups. Bake in the middle of the oven for about 40-45 minutes, or until a tester inserted in the center comes out clean.

These muffins are just one of the many awesome and healthy recipes we serve up to the kids at Sunnyside Daycare. Our menu surpasses the Canadian Food Guide Standards and is unique and unlike any other daycare nearby.