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Blondie muffins recipe: soft, chewy and delicious treats

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 7 Aug 2025

Meets Patient’s editorial guidelines

These vegan blondie muffins offer a delightful twist on traditional baking, showcasing the natural sweetness of almond butter and maple syrup. With a moist texture and a subtle nuttiness, they are a comforting treat that satisfies both hunger and cravings while being free from animal products. The use of chickpeas not only adds a unique flavour but also boosts the muffins' protein content, making them a wholesome choice for any time of day.

Perfect for a quick breakfast or a mid-afternoon snack, these muffins are easy to whip up and ideal for those seeking healthier dessert options. Serve them warm with a drizzle of extra maple syrup or alongside a cup of tea for a truly satisfying experience.

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Ingredients for Blondie muffins

  • coconut oil spray

  • 425 g chickpeas, drained, rinsed

  • 120 g unsweetened almond butter

  • 1 g baking powder

  • 1 g baking soda

  • 3 g salt

  • 60 ml maple syrup

  • 10 ml vanilla

How to make Blondie muffins

  1. Preheat the oven to 180°C (160°C for fan ovens).

  2. Prepare a mini muffin tin by greasing it with coconut oil spray.

  3. Purée all the ingredients in a food processor or blender until smooth.

  4. Pour the batter into the prepared muffin tin.

  5. Bake the muffins for 18–20 minutes, or until a toothpick inserted into the centre comes out clean.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

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Article history

The information on this page is peer reviewed by qualified clinicians.

  • 7 Aug 2025 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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