Chickpea Flour Muffins Recipe
These fluffy chickpea flour muffins are vegan, gluten free, and grain free. They're one of my favorite chickpea flour recipes.
Servings: 12
Calories: 165kcal
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
Serving: 1Muffin | Calories: 165kcal | Carbohydrates: 20g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 154mg | Potassium: 209mg | Fiber: 3g | Sugar: 9g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg