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Chocolate Chickpea Flour Muffins {vegan, grain-free}

Rich and delicious (yet healthy!) chocolate chickpea flour muffins, perfect for breakfast, snacks, or dessert. They are vegan, grain-free & gluten-free.

Chocolate chickpea flour muffins in a metal tin

I’ll cut to the chase: chocolate.

Chocolate muffins, to be precise. Moist, rich, and delicious, they are just what your December mornings need. 

Chocolate Chickpea Flour Muffin Benefits

These muffins taste decadent, but they also happen to be:

  • Vegan (no eggs, no dairy)
  • Refined sugar free
  • Grain-free
  • Gluten-free

Making the batter requires about 3 minutes of time, followed by a brief bake. They are ready, start to finish, in under 30 minutes, which is especially ideal during the busy holiday season.

Chickpea Flour for Grain-Free Egg-Free Muffins

The key to making these perfect muffins both grain-free and vegan is chickpea flour. This inexpensive, wholesome flour is made from finely ground dried chickpeas and works as both an egg-replacement and flour replacement. It is pretty amazing. It is also packed with protein and fiber, vitamins and minerals. 

bowl of hickpea flour

It’s a wonder-flour!

How to Make the Muffins

Making the muffins is a breeze. First,  mix the wet ingredients (coffee, oil, unsweetened applesauce, coconut sugar, vinegar and vanilla) in a large. Coffee enhances the flavor of the chocolate, but you can also use water.

Next, whisk the dry ingredients (chickpea flour, cocoa powder, baking powder and salt) and add to the wet ingredients. Mix until just combined, adding chocolate chips, if you want extra chocolate (I do).

bowl of batter for chocolate chickpea flour muffins

Scoop the batter into standard size muffin cups that have been lined with paper or foil liners. Do not overfill the cups! Then place in a preheated 400F oven for a brief bake.

unbaked chocolate chickpea flour muffins

Note: I advise making these when no one else is around. You’ll want the privacy to lick the bowl, spoon, and scoop after sliding these in the oven.

Use a Quick-Release Scoop for Portioning Batter

Speaking of scoops: if you like to bake muffins and cupcakes,  and you do not yet own one of these quick-release scoops, I recommend remedying the situation post haste.

Batter or ice cream scoop filled with muffin batter

They make portioning batter a cinch (no more guessing and redistributing), which means every muffin or cupcake will be the same size. They are also great for making kitchen sink-size cookies and scooping ic cream, too.  

Storing the Muffins

The cooled muffins will keep in an airtight container at cool room temperature for 2 days, or you can store them longer in the refrigerator (up to 1 week) or the freezer (for up to 6 months).  

Happy baking!

vegan and grain-free chocolate chickpea flour muffins in a muffin tin, sprinkled with powdered sugar

More Vegan & Grain-Free Chickpea Flour Recipes to Love:

  1. Double Chocolate Chickpea Flour Cookies {vegan, grain-free}
  2. Grain-Free Vegan Lemon Poppy Seed Muffins
  3. Chickpea Flour Beer Bread {3 ingredients, vegan}
  4. Chickpea Flour Biscotti {vegan, grain-free}
  5. Chickpea Flour Chocolate Chip Cookies {vegan, grain-free}
  6. Chickpea Flour Shortbread Cookies {4 ingredients, grain-free, vegan}
  7. Chickpea Flour Chocolate Cake
  8. Chickpea Flour Carrot Cake Bites
  9. Chocolate Chickpea Flour Muffins
  10. Chickpea Flour Gingerbread Bundt Cake
Yield: 12 muffins

Chocolate Chickpea Flour Muffins {vegan, grain-free}

Chocolate chickpea flour muffins in a metal tin

Got 30 minutes? Then you plenty of time to make these rich and delicious (yet healthy!) chocolate chickpea flour muffins for breakfast, snacks, or dessert. They are vegan, grain-free, gluten-free, and delectable.

Ingredients

  • 3/4 cup (175 mL) cold strong coffee (or water)
  • 1/2 cup (125 mL/113 g) unsweetened applesauce
  • 1/3 cup (64 g)  coconut sugar
  • 1/4 cup (60 mL) avocado oil (or oil of choice)
  • 1 tablespoon (15 mL) cider vinegar
  • 1 teaspoon vanilla extract
  • 1 and 1/4 cups (150 g) chickpea flour
  • 1/2 cup (40 g) cocoa powder
  • 2 teaspoons (8 g) baking powder (grain-free, as needed)
  • 1/4 teaspoon (1.5 g) fine sea salt
  • Optional: 3 to 5 tablespoons (42 to 70 g) miniature semisweet chocolate chips

Instructions

  1. Preheat the oven to 400F (200C). Line 12 cups of a standard size muffin tin with paper or foil liners.
  2. In a large bowl, whisk together the coffee, applesauce, coconut sugar, oil, vinegar and vanilla.
  3. In a medium bowl, whisk together the chickpea flour, cocoa powder, baking powder, and salt.
  4. Add the flour mixture to the wet ingredients and stir until just blended (do not overmix).
    Stir in cholate chips, if using.
  5. Divide batter evenly among prepared muffin cups.
  6. Bake in the preheated oven for 13 to 17 minutes until risen and a toothpick inserted into the center comes out clean.
  7. Cool muffins in the tin for 10 minutes before removing to a wire rack to cool completely.

Notes

Storage: The cooled muffins will keep in an airtight container at cool room temperature for 2 days, or you can store them longer in the refrigerator (up to 1 week) or the freezer (for up to 6 months).

Nutrition Information

Serving Size

1 muffin

Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g

Did you make this recipe?

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chocolate chickpea flour muffins in a metal tin

 

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Coleen

Sunday 9th of May 2021

I'm not sure how this will rise without eggs? Was this recipe a typo, because I've never been able to bake a cake without eggs

Camilla

Monday 10th of May 2021

Hi Coleen, No typo, there are no eggs in the recipe. Baking powder is the leavener in the recipe that makes the muffins rise. You can definitely bake without eggs :)

Jayla

Monday 1st of February 2021

Hi, I was wondering what the measurements for all the ingredients are in grams, as I only have a set of scales... Can’t wait to make these- they look delicious! Thanks :)

Camilla

Monday 1st of February 2021

Hi Jayla, Done! I just added the metric measurements. :)

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Tiffy

Tuesday 8th of September 2020

If i dont have applesauce, what is better substitute?

Camilla

Tuesday 8th of September 2020

Hi Tiffy, Mashed ripe banana will work. You could also use canned pumpkin (I would thin the pumkin slightly with some water, though, since it is much thicker than applesauce),

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