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Five muffins displayed on a plate.
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3.62 from 47 votes

Chickpea Flour Muffins

These chickpea flour muffins are vegan, gluten-free, and grain-free. They're sweet, fluffy, and so delicious. You'd never guess they're made with chickpea flour!
Prep Time10 mins
Cook Time37 mins
Total Time47 mins
Course: Breakfast
Cuisine: American
Servings: 12
Calories: 165kcal


  • 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.


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