Chickpea Berry Choc Chip Muffins

Chickpea Berry Choc Chip Muffins

  • Serves 10
  • Difficulty Easy

Try this delicious and healthy Dr Joanna McMillan recipe in your kids lunch box today!



1 cup wholemeal flour
1 cup besan (chickpea) flour
½ tsp iodised salt
4 tsp baking powder
2 eggs
¼ cup extra virgin olive oil
¼ cup honey
¾ cup Greek yoghurt
½ cup milk
180g strawberries, diced (fresh or frozen)
80g dark chocolate, roughly chopped


    1. Step 1

      Preheat the oven to 180°C. Line a muffin tin with grease-proof muffin cases

    2. Step 2

      Sift the flours, salt and baking powder into a bowl. In a second bowl whisk together the eggs, oil, honey, yoghurt and milk

    3. Step 3

      Pour the wet ingredients into the dry and stir to combine, taking care not to over mix

    4. Step 4

      Add the berries and chocolate pieces and gently mix through. Spoon into muffin cases and bake for 25-30 minutes or until golden on top and cooked through

    5. Step 5

      Transfer muffins in their cases onto a wire rack to cool

    6. Step 6

      Store in an airtight container and they are best used with a day or two. You can freeze any extras for another day