These gluten-free and vegan chickpea flour muffins have a light and fluffy texture and are easy to make in one bowl with just 10 ingredients for a delicious snack or breakfast on-the-go.

Why You’ll Love Chickpea Flour Muffins

Chickpea flour makes a wonderful alterative to wheat flour for grain-free and gluten-free baking. These Vegan Chickpea Flour Pancakes are one of my favourite ways to use it, followed by up these chickpea flour muffins.

These muffins are easy to make and customize. Here’s why we love them:

• Vegan (no eggs, dairy-free).
• Naturally gluten-free.
• Nut-free recipe.
• 200 calories each.
• Easy to make in one bowl.
• Just a few minutes of prep time.
• Ready in 40 minutes.
• 10 ingredients.
• Freezer-friendly.

Buckwheat flour is also great for gluten-free baking. You can try it in these Vegan Buckwheat Muffins.

Ingredients You’ll Need

There are just a handful of simple ingredients needed and they’re made without eggs or dairy. Here’s a review of the ingredients and possible substitutions.

This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.

• Flax or Chia: The recipe calls for chia seeds to replace eggs but you can substitute 2 tbsp ground flax.
• Brown Rice Flour: The muffins are made with a combination of brown rice flour and chickpea flour. I have not tested other flours like quinoa flour, oat flour or gluten-free flour in this recipe.
• Chickpea Flour: Otherwise know as garbanzo bean flour, it’s actually a different flour than besan or gram flour so I would recommend sticking to gabanzo (chickpea) flour as that what’s the recipe has been tested with.
• Coconut Sugar: You can substitute brown sugar or cane sugar.
• Almond Milk: Substitute cashew milk, oat milk or soy milk.
• Coconut Oil: Substitute olive oil, canola oil or melted vegan butter.
• Vinegar: You can use white vinegar or apple cider vinegar. Lemon juice would also work.
• Add-In: I used blueberries and chocolates but you can use either or swap for other fruit, dried cranberries or nuts.

Variations

I used blueberries and chocolates as the add-ins but you can use either or swap for other fruit, dried cranberries or nuts. Here are some ideas:

• Chickpea Flour Carrot Muffin: Omit the chocolate chips and blueberries and add 1 cup grated carrot.
• Chickpea Flour Zucchini Muffins: Omit the chocolate chips and blueberries and add 1 cup strained grated zucchini.
• Nuts: You can swap either the blueberries or chocolate chips or both for up to 1 cup of pecans, pumpkin seeds or walnuts.
• Dried Fruit: You can swap either the blueberries or chocolate chips or both for up to 1 cup dried cranberries, raisins, chopped dried apricots, dried cherries or chopped dates.
• Spices: Try adding up to 1 tsp cinnamon, apple pie spice or pumpkin spice or up to 1/2 tsp nutmeg or ginger.
• Other Flavors: Try coconut and chocolate chips, raspberries, diced apple or blackberries.

How to Make Chickpea Flour Muffins

Before You Start: Preheat the oven to 350 F. Mix the chia seeds and water in a small dish and set aside for about 5 minutes. It should form a gel with a somewhat egg-like consistency.

Step 1. Add all the dry ingredients to a large mixing bowl and mix well. This includes the 2 types of flour, coconut sugar, baking powder, salt and cinnamon.

Step 2. Add the wet ingredients to the bowl of dry ingredients. This includes the chia egg you mixed up, melted coconut oil, vinegar and almond milk. Fold everything together until all of the dry ingredients have been wetted.

Step 3. Add the blueberries and chocolate chips and fold together a few times to distribute.

Step 4. Scoop the batter into a 12-piece muffin pan. You can use muffin liners for easy removal and clean up or give the pan a light coating of non-stick cooking spay.

Option to sprinkle the muffins with a little coconut sugar or brown sugar! Crushed walnuts would be yummy too!

Step 5. Bake for 30 minutes. The muffins should be firm on top and golden brown when they’re done baking. Let cool in the pan for 3 minutes then carefully pop them out with a knife and transfer to a cooling rack to cool.

Enjoy your muffins as is or spread with butter, peanut butter or jam for a yummy treat!

If you make this recipe, please consider leaving a comment and a ⭐⭐⭐⭐⭐ rating in the comment section below. It helps others who are thinking of making the recipe, and I love to hear from you. Thanks for trying my recipes! – Deryn

Originally published July 14, 2014.