chickpea flour muffins

Low-carb, high-protein chocolate hazelnut muffins made with chickpea flour, oat flour, and roasted hazelnuts. A guilt-free healthy sweet treat that will satisfy your sweet tooth.

Chocolate Hazelnut Chickpea Flour Muffins

g chickpea flour

oat flour

hazelnuts

g coconut sugar

g cacao powder

coconut oil

200 ml

rice milk

baking powder

g coconut cream (the thickened coconut cream from a can of full-fat coconut milk)

100 g dark chocolate (85% cocoa)

agave

Preheat oven to 180 °C. Grease muffin tins with coconut oil or prepare muffin silicone baking cups.

To prepare chia egg, simply grind chia seeds in a coffee grinder. Mix 1 tablespoon of ground cia seeds with 3 tablespoons of water. Stir and let it rest for 10 minutes to thicken.

In a large bowl, mix together the dry ingredients.

Add rice milk and chia egg to the bowl with dry ingredients and mix it with a hand mixer for a couple of minutes until it all comes together. Add 5 tablespoons coconut oil and mix until all is well combined.If the batter is too thick, you can add 1 extra tablespoon of rice milk.

Spread the batter into prepared muffin tins or muffin silicone baking cups and bake for approx. 25 minutes.

Remove from the oven and let them cool down a bit.

Top with chocolate ganache (see below) or simply drizzle with chocolate.

Muffins

Melt the chocolate in a medium pot over low heat. Stir until smooth.

Add coconut cream, melted chocolate, and agave to the blender and blend until smooth and silky.

Spread the ganache on top of each muffin.

Enjoy!

Chocolate ganache

Vegan Applesauce Chickpea Flour Muffins (GF, Oil-Free, Grain-Free)

(160 g) chickpea flour (sifted, if lumpy)

coconut sugar (see notes for options)

cinnamon

salt (optional)

(500 g) unsweetened applesauce

vanilla extract

Preheat oven to 350F (180C). Line 9 cups...

Preheat oven to 350F (180C). Line 9 cups of a standard size muffin pan with paper or foil liners. (Optional: spritz the interior of the liners with cooking spray to prevent sticking--see note).

In a large bowl, whisk the chickpea flour,...

In a large bowl, whisk the chickpea flour, coconut sugar, baking powder, cinnamon, and optional salt until blended.

Add the applesauce and vanilla to the chickpea...

Add the applesauce and vanilla to the chickpea flour mixture, stirring until well-blended. Divide batter evenly between the 9 prepared muffin cups

Bake in the preheated oven for 23 to...

Bake in the preheated oven for 23 to 27 minutes until golden brown, the tops are firm to the touch, and a toothpick inserted near the center of a muffin comes out with only moist crumbs attached.

Cool the muffins, in the muffin tin, for...

Cool the muffins, in the muffin tin, for 5 minutes. Remove the muffins from the tin and cool completely on a cooling rack.

Fresh cranberry-orange muffins, made with chickpea flour and sweetened with maple syrup! They are naturally grain-free, vegan, and perfect for fall and winter mornings.

Cranberry-Orange Chickpea Flour Muffins {Grain-Free, Vegan}

(180 g) chickpea flour (sifted if lumpy)

fine sea salt

(125 mL) unsweetened applesauce

(75 mL) pure maple syrup

orange zest

orange juice

Preheat oven to 350F (180C) . Line all...

Preheat oven to 350F (180C) . Line all 12 cups of a standard size muffin tin with paper or foil liners.

In a large bowl, whisk together the chickpea...

In a large bowl, whisk together the chickpea flour, baking powder and salt. Add theapplesauce, syrup, oil, zest, juice, and vanilla, stirring until blended and smooth. Gently stir in the cranberries.

Divide batter evenly between prepared muffin cups.

Bake in the preheated oven for 20-24 minutes...

Bake in the preheated oven for 20-24 minutes until golden brown at edges and centers feel firm to the touch. Cool in pan on a cooling rack for 5 minutes, then remove muffins to rack to cool completely.

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