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Vegan Chocolate Chickpea Flour Muffins (GF)

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

Vegan 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. Chickpea flour is also packed with protein and fiber, vitamins and minerals. 

bowl of hickpea flour

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

How to Make Vegan Chocolate Chickpea Flour Muffins (GF)

Note that the complete directions are also in the recipe card below.

Step One: Preheat Oven and Prepare Muffin Tin

Preheat the oven to 400F (200C). Line 12 cups of a standard size muffin tin with paper or foil liners.

Step Two: Combine Wet Ingredients

In a large bowl, whisk together the coffee, applesauce, coconut sugar, oil, vinegar and vanilla.

Step Three: Combine Dry Ingredients

In a medium bowl, whisk together the chickpea flour, cocoa powder, baking powder, and salt.

Step Four: Combine Wet and Dry Ingredients

Add the flour mixture to the wet ingredients and stir until just blended (do not overmix). Stir in chocolate chips, if using.

bowl of batter for chocolate chickpea flour muffins

Step Five: Portion the Batter

Divide batter evenly among prepared muffin cups.

unbaked chocolate chickpea flour muffins

Step Six: Bake

Bake in the preheated oven for 13 to 17 minutes until risen and a toothpick inserted into the center comes out clean.Cool muffins in the tin for 10 minutes before removing to a wire rack to cool completely.

Tip: Use a Quick-Release Scoop for Portioning Batter

If you like to bake muffins and cupcakes with any regularity, 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
Chocolate chickpea flour muffins in a metal tin

Vegan Chocolate Chickpea Flour Muffins (GF)

Yield: 12 muffins
Prep Time: 5 minutes
Cook Time: 17 minutes
Total Time: 22 minutes

Delicious & healthy vegan chocolate chickpea flour muffins! Enjoy for breakfast, snacks, or dessert. They are grain-free & gluten-free.

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) unsweetened 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 chocolate 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).

Vinegar: Any light-colored vinegar, or lemon juice, can be used in place of the cider vinegar.

Nutrition Information
Yield 12 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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Cali

Wednesday 14th of February 2024

Good day. Do you think I could make these strawberry flavoured instead? Maybe by using strawberry purée instead of applesauce and omit the cacao powder maybe use grind up frozen strawberries instead. Or how do you think I could make it strawberry flavour?

Camilla

Wednesday 21st of February 2024

Hi Cali, Roasting the strawberries, or cooking them down on the stovetop, can help intensify the flavor. Because of their high water content, strawberries do not add a lot of flavor or sweetness. I think it will be too many changes to take out the cocoa powder here plus do the strawberry substitution (the cocoa powder does more than add flavor, it also adds dryness, volume and structure).

Chitra Kumar

Thursday 13th of July 2023

Tried these today....perfect! Thanks for sharing! Replaced applesauce with yoghurt. Very soft and delicious.

Camilla

Friday 14th of July 2023

That's fantastic, Chitra, thanks for sharing!

Janice

Tuesday 23rd of May 2023

Hi Camilla, can I replace both the apple sauce and oil with the smashed banana? Thank you

Camilla

Wednesday 24th of May 2023

Hi Janice, Yes, I think that will work! If you are following that route, I suggest also replacing all of the coffee/water with mashed banana. Make sure the banana is really ripe and smashed very fine :) I think I need to try it ,too!

Kelsey

Saturday 28th of May 2022

These are good! I love that the coffee flavour comes through and deepens the chocolate. The texture of these muffins is quite crumbly (maybe normal for gf?), but they really are yummy. I followed the recipe, but had to top up my applesauce with some mashed banana. Also used coconut oil. I agree that the batter was not so appealing before baking :p

Camilla

Thursday 9th of June 2022

I'm so glad you like them, Kelsey!

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 :)

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