Sliced open chickpea flour chocolate chip muffin showing inside texture of muffin.

Chickpea Flour Muffins

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 12 1x
  • Category: Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

These yummy blueberry chickpea muffins are made with brown rice and garbanzo bean flour for a gluten-free alternative to traditional blueberry muffins.




  1. Pre-heat over to 350 degrees F.
  2. Mix the chia seeds and water in a small bowl and set aside for about 5 minutes. It should form a thick gel after a few minutes.
  3. Mix the 2 flours, coconut sugar, baking powder, cinnamon and salt together in a large mixing bowl. Mix well to make sure everything is distributed and no clumps remain.
  4. Add the milk, vinegar, melted coconut oil and chia seed mixture to the bowl and fold together until all the dry ingredients have been wetted.
  5. Add the blueberries and chocolate chips and fold together a few times to distribute throughout.
  6. Either line a muffin tray with muffin liners or give it a light coating of non-stick cooking spray. Scoop the batter into 12 muffins tins. Option to sprinkle them with a little coconut sugar or brown sugar. Crushed walnuts also make a great topping!
  7. Bake for 30 minutes.
  8. Remove from the oven and let sit in the pan for 2-3 minutes then gently pop each muffin out with a knife and and place on a cooking rack to cool.


The coconut sugar can be substituted with cane sugar or sucanut. Coconut oil can be substituted with olive oil, canola oil or melted vegan butter.

Storing: Let cool completely then store in an airtight container at room temperature for 3 days, in the fridge for 6 days or freezer for up to 3 months.

For best results, use a kitchen scale to measure ingredients. 


  • Serving Size: 1
  • Calories: 207
  • Sugar: 14 g
  • Fat: 7 g
  • Carbohydrates: 32 g
  • Fiber: 4 g
  • Protein: 4 g

Keywords: chickpea flour muffins, brown rice flour muffins