These chickpea flour muffins are sweet, fluffy, and delicious. You’d never guess these gluten-free, vegan muffins are made with chickpea flour. They’re one of my favorite easy and nutritious breakfast or snack recipes.
Ingredients and Substitutions
Chickpea flour is a gluten-free, grain-free flour that’s high in protein, fiber, and many vitamins and nutrients. It gives baked goods an earthy flavor and satisfying texture. 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 of these muffins, you can substitute 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 of applesauce if you prefer.
These refined sugar-free chickpea muffins are sweetened with 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 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 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
More Chickpea Flour Recipes
- Or try this vegan chickpea flour omelette is a hearty breakfast that tastes like the real deal.
- These chickpea flour brownies are totally satisfying.
You Might Also Like
- This chocolate chickpea flour cake is perfect when you’re in the mood for a nutritious treat.
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!
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 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.