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 an easy, filling, and nutritious breakfast or snack.
Main ingredients & 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 flavour and satisfying texture. If you have trouble finding chickpea flour (also known as garbanzo bean flour) at your local grocery store then it’s readily available 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 a store bought variety). Applesauce is a good dairy-free way to add body and moisture to baked goods. You can substitute mashed bananas instead of applesauce if you prefer.
These refined sugar-free muffins are sweetened with maple syrup. You can substitute honey if you don’t need them to be strictly vegan.
I used fresh blueberries in these muffins this time, but any type of berry or chopped fruit will work. Raspberries, blackberries, chopped strawberries, apples, or peaches would all be delicious. Either fresh or frozen will work. Or if you’re in more of a chocolate mood, skip the fruit altogether and substitute 1/2 cup of chopped dairy-free dark chocolate instead.
How to make them
These chickpea flour muffins are so easy to make. Start by preheating the oven, 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.
Add the chickpea flour and baking soda and whisk again, then add the berries or chopped fruit and 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 the muffins at 350 degrees Fahrenheit for 37 minutes or until the tops look golden brown. Be sure to let the muffins cool completely before removing from the pan and enjoying.
Storage and freezing
Store these chickpea flour muffins in an airtight container for up to three days or freeze them for up to six months.
More chickpea flour recipes
- Or try this vegan eggless omelette is a hearty breakfast that tastes like the real deal.
- These vegan brownies will satisfy any chocolate craving.
- This grain-free banana bread is easy to make and perfect for using up ripe bananas.
Chickpea Flour Muffins
- Muffin Pan
- 2 cups chickpea flour
- 1 cup berries or chopped fruit (either fresh or frozen. Alternatively you can substitute 1/2 cup chopped dark chocolate instead of berries or fruit.)
- 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 teaspoon baking soda
- 1/4 teaspoon salt
- Preheat the oven to 350 degrees Fahrenheit.
- Add the chickpea flour, salt, and baking soda to a large mixing bowl, then mix well.
- Add the unsweetened applesauce, maple syrup, olive oil, pure vanilla extract, and vinegar or lemon juice, then use a whisk to mix well.
- Add the berries or chopped fruit and mix once more.
- Divide the batter evenly into a 12 cup muffin pan lined with paper baking cups (or alternatively you can skip the paper baking cups and grease the muffin pan instead).
- Bake at 350 degrees Fahrenheit for 37 minutes or until the muffin tops look golden brown.
- Let cool before removing from the pan and serving.
- Store these chickpea flour muffins in an airtight container for up to three days or freeze them for up to six months.