After testing several different versions of this chickpea flour muffins recipe, I’m really happy with the final version. These gluten-free vegan muffins are soft, moist, and delicious. Give them a try if you’re looking for chickpea flour recipes, like this chocolate chickpea flour cake, which is another yummy option.
Ingredients and Substitutions
Chickpea flour is a gluten-free, grain-free flour that adds an earthy flavor and satisfying texture to all sorts of baked goods. If you have trouble finding chickpea flour (also known as garbanzo bean flour) at your local grocery store then you can order it online.
These muffins get their rich, cake-like texture from extra virgin olive oil. You can substitute melted coconut oil or any other oil you prefer. Or for an oil-free version, you can swap any type of creamy nut or seed butter (just be sure it doesn’t contain any added sugar or salt).
This recipe calls for unsweetened applesauce (I used store-bought). Applesauce is a great way to add body and moisture to dairy-free and egg-free baked goods. You can substitute mashed bananas instead if you prefer.
These refined sugar-free chickpea muffins are sweetened with pure maple syrup. You can substitute agave nectar if you prefer.
I used fresh blueberries in these garbanzo bean flour muffins this time, but any type of berry or chopped fruit will work. Raspberries, blackberries, chopped strawberries, apples, or peaches would all be delicious. Or swap the fruit for chocolate chips if you prefer.
How to Make Chickpea Flour Muffins
Start by preheating the oven to 350 degrees Fahrenheit, then add the unsweetened applesauce, maple syrup, extra virgin olive oil, vanilla extract, vinegar or lemon juice, and salt to a large mixing bowl, then whisk well. Next you’ll add the chickpea flour and baking soda, then whisk again. Add the berries, chopped fruit, or chocolate chips, then mix to combine.
Next you’ll divide the batter evenly into a 12-cup muffin pan, filling each cup about 3/4 full. I prefer to use paper baking cups to line the muffin pan, but alternatively you can grease the pan with oil to ensure the muffins don’t stick.
Bake for 35 minutes or until the tops look golden brown. Be sure to let the muffins cool completely before removing from the pan and enjoying.
Chickpea Flour Muffins Recipe
Equipment
- Muffin Pan
- Paper baking cups
Ingredients
- 2 cups chickpea flour (spooned into the measuring cup–not scooped)
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 cup unsweetened applesauce
- 1/4 cup pure maple syrup
- 1/3 cup olive oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon vinegar or lemon juice
- 1 cup berries, chopped fruit, or chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add 2 cups chickpea flour, 1/4 teaspoon salt, and 1 teaspoon baking soda to a large mixing bowl, then mix well.
- Add 1 cup unsweetened applesauce, 1/4 cup pure maple syrup, 1/3 cup olive oil, 1 teaspoon pure vanilla extract, and 1 teaspoon vinegar or lemon juice, then use a whisk to mix well.
- Add 1 cup berries, chopped fruit, or chocolate chips, then mix to combine.
- Divide the batter evenly into a 12-cup muffin pan lined with paper baking cups.
- Bake for 35 minutes or until the muffin tops look golden brown.
- Let cool completely before removing from the pan and serving.
Notes
- Store these muffins in an airtight container in the fridge for up to five days or in the freezer for up to three months. Thaw in the fridge before serving.
Nutrition Estimates
More Chickpea Flour Recipes to Try
- This vegan chickpea flour omelette is a hearty breakfast that tastes like the real deal.
- These chickpea flour brownies are sweet, fudgy, and totally satisfying.
Delicious. I added apples and pecans as my mix-ins (about 2 cups total). I also added about 2 tablespoons combo of pumpkin pie spice and cinnamon since I like them spicy. Subbed 1/8 of chickpea four with pea protein and added 2 tablespoons ground psyllium since pea protein seems to make more crumbly. Thanks for a yummy recipe! Look forward to trying with berries when I don’t have apples looking for a use!
I’m glad you enjoyed the muffins! Thanks so much for sharing those substitutions with us!
Great recipe! On my muffin rotation! Loved them. Only chickpea flour! Who could tell? I may sub some whey protein isolate for some of the chickpea flour next time (soon!). See how the that works.
I’m glad you enjoyed the muffins! Thanks so much for the feedback!
I need some advice here. Have made this twice with the same results. Dry, dense, and definitely not fluffy. Taste is ok. Did you skip baking powder? How can I Get them to rise the size of yours? My ingredients are fresh. Any ideas? I really want these to work!
Did you spoon the chickpea flour into the measuring cup or scoop? Better to spoon it in and then level. You could try reducing the chickpea flour by half a cup. Maybe the brand you’re using is particularly absorbent. Sorry they haven’t worked for you!
I will definitely do this recipe. I love to cook with chickpea flour, but instead of fruit will add a pumpkin can, 15 ounces and a cup of chocolate chips. Will that be ok with the wet ingredients measurements? Do I still need to add the applesauce?
I think that should work, but if the batter seems too thick then you could add a tablespoon or two of water. I think you could skip the applesauce in that case, but I haven’t tried that so I’m not 100% sure.
This looks like a great recipe. Do you know what the baking time would be if I made six jumbo muffins instead of the 12 smaller muffins?
Thanks! I haven’t tried that so I’m not 100% sure but maybe start with five extra minutes and keep checking every five minutes until a toothpick comes out clean.
I thoroughly enjoyed these muffins! Have already made two batches – one with dried cranberries and the other with apple. Both were delicious!
Thank you! Glad you enjoyed them!