Chickpea Flour Muffins (Easy, Vegan & Gluten-Free)

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

5 from 9 votes

Chickpea Flour Muffins (Easy, Vegan & Gluten-Free)

These vegan chickpea flour muffins are made with brown rice flour and chickpea flour for a gluten-free alternative to traditional muffins and are easy to make in one bowl, ready in 40 minutes.

Prep Time10

Cook Time30

Total Time40

Course: Snack

Cuisine: American

Diet: Vegan

Servings: muffins

Author: Deryn Macey

Ingredients

2 tbsp chia seeds 24 g + 6 tbsp water
1 cup brown rice flour 120 g
1 cup chickpea flour 120 g
2 tsp baking powder
1 tsp cinnamon
1/2 tsp sea salt
1/2 cup coconut sugar 95 g
1 cup almond milk 250 mL
2 tsp white vinegar or apple cider vinegar
3 tbsp coconut oil melted (45 g)
1 tsp vanilla extract optional
1 cup fresh or frozen blueberries 120 g
1/2 cup dairy-free chocolate chips optional (80 g)

Instructions

Pre-heat over to 350 degrees F. Lightly spray the cups of a standard size muffin tin with cooking spray or line with paper liners.
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.
2 tbsp chia seeds
Mix the 2 flours, baking powder, cinnamon, salt and coconut sugar together in a large mixing bowl. Mix well to make sure everything is distributed and no clumps remain.
1 cup brown rice flour, 1 cup chickpea flour, 2 tsp baking powder, 1 tsp cinnamon, 1/2 tsp sea salt, 1/2 cup coconut sugar
Add the milk, vinegar, melted coconut oil, chia seed mixture and optional vanilla to the bowl and fold together until all the dry ingredients have been wetted.
1 cup almond milk, 2 tsp white vinegar or apple cider vinegar, 3 tbsp coconut oil, 1 tsp vanilla extract
Add the blueberries and chocolate chips and fold together a few times to distribute throughout.
1 cup fresh or frozen blueberries, 1/2 cup dairy-free chocolate chips
Use a large ice cream scoop or spoon to 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! Bake for 30 minutes.
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 cooling rack to finish cooling.

Notes

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.

Nutrition