Step 1

Preheat oven to 400F. Grease or spray all 12 cups of a standard muffin tin.

Step 2

In a medium bowl, whisk together the chickpea flour, coconut flour, baking powder, and salt. Add the milk, maple syrup, and vanilla, whisking until smooth, then whisk in the coconut oil until blended.

Step 3

Divide the batter evenly among the 12 prepared cups (about 1-1/2 tbsp per cup).

Step 4

Bake in the preheated oven for 6 to 8 minutes until set at the centers and edges are golden brown. Transfer to a wire rack and cool in tin for 20 minutes. Using a butter knife, carefully remove the pucks from the cups. Serve warm or at room temperature.