Sweet Potato Chickpea Muffins on the Sweet Potato Chronicles (gluten free)

Today we had the pleasure of writing a guest-post on The Sweet Potato Chronicles!

Chick­pea muffins.  Sounds kinda strange, don’t ya think?  Think again.  We truly love these muffins and every­one we have ever made them for, falls in love on the first bite.

Sweet Potato Chickpea Muffins are a hit in our lives- everyone loves them and our bodies love them too.  These muffins are easy to make and can easily be packed as a snack so that you have something to eat when you get hungry in between meals. sweet potato muffins gluten free

The Savory-est Sweet Potato Recipe Ever

Ingredients: 1 1/2 cups of chick­pea flour 1/2 cup of squash or sweet potato puree 2 eggs 1⁄2 cup of chopped spinach 1⁄2 cup of chopped red pep­per 2 tea­spoons of rose­mary 1/2 cup fresh chopped basil 3 tea­spoons of bak­ing pow­der 1/4 tsp sea salt 1/4 cup pump­kin seeds (optional)


1. Pre­heat oven to 375. 2. Bake or steam the sweet potato until it is a puree. 3. Com­bine the dry ingre­di­ents. Com­bine the wet ingredients. 4. Mix every­thing together, fold­ing in the veg­gies. If your picky eaters don’t like eat­ing pieces of veg­eta­bles you can blend the spinach and basil up in a food proces­sor with the sweet potato. 5. Sprin­kle pump­kin seeds on top of unbaked muffins. Bake for 25–30 min­utes in muf­fin tins.