What a great idea! I love the fact that these contain chickpeas. I made them for my daughters playgroup and all the kids ate them up no problems, lovely flavour in these!
Good taste, weird texture (melt in your mouth) but very tasty and a lot of protein, great breakfast for a vegetarian, specially if made with whole wheat flour.
These muffins have great flavor, but I thought the texture was a bit rubbery as if they were non fat. I didn't have self raising flour though and used a sub recipe - maybe that wasn't adaquate. They do have good flavor though. Thanks
This is a great recipe, I altered it some but the chickpeas are are an exciting addition and you can't taste them. I replaced the apricots with raisins and I didn't use coconut because my kids don't like it but I did replace some of the butter with coconut milk. I also added chocolate chips. I used whole wheat and whole oat flour. I didn't seem to need as much milk as the recipe called for either. Maybe my raisins didn't soak up as much nectar. Thanks for posting, I plan on making this every week now for snacks for my kids. For variety I want to try different juices and dried fruits as substitutions.
I was intrigued by this interesting combination... and what great results! The muffins turned out quite light (both in colour and consistency) and with a delicate apricot and coconut flavour, and I must say I couldn't really taste any chickpeas in there. If you prefer a darker, heavier type of muffin I recommend you use some whole wheat flour as per the tip in step 9. As for yield, I got 18 using a half-cup pan, although some were a bit small, so I guess in reality you could aim for 15. Thanks for sharing this tasty recipe bluemoon!