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Gingerbread Chickpea Flour Muffins (V, GF, Grain-free)

Moist & fragrant gingerbread chickpea flour muffins, made healthy, grain-free and vegan. Don’t wait until the holidays to make them!
gingerbread chickpea flour muffin on a colorful fall napking, with more muffins in the background

Vegan Gingerbread Muffins, Sweetened with Banana

Oh, bananas. So convenient and delicious, but also so prone to morphing from lightly freckled perfection to mush in moments.

But that’s ok, because there is sweet splendor in such mushiness. And while you may be reading this and thinking you already have enough banana bread and banana muffin recipes to last a lifetime, I am confident you will still want to add these gingerbread banana muffins to your list.

Specifically, the top of your list!
close up of a vegan chickpea flour gingerbread muffin on a cooling rack

Vegan Grain-Free Gingerbread Muffins

While these are indeed banana muffins, they don’t taste like it. One bite and you know that these are gingerbread muffins, merely aided by the (sweetness and moistness) bananas.

Dark with molasses and redolent with spices, they are pretty darn sublime with my morning cup of joe, as a late afternoon pick-me-up, or a lightly sweet dessert.

Healthy Highlights of Gingerbread Chickpea Flour Muffins

These tender muffins also happen to be:

  • Grain-free (made with chickpea flour)
  • Gluten-free
  • Vegan
  • Refined sugar free
  • High in fiber
  • Only 109 calories per filling muffin

How to Make Gingerbread Chickpea Flour Muffins

East-to-make is yet another winning feature of these muffins. One bowl is all you need to mix the batter.

blue bowl filled with batter for vegan grain-free gingerbread muffins

Then it’s into lined muffin cups for a fast bake. Note that the cups will not be very full, just over halfway full. This will result in a perfect rise.

close up of muffin liners in a muffin tin, filled with chickpea flour muffin batter

In roughly 15 minutes, a dozen gingerbread muffins are yours!

overhead shot of a dozen chickpea flour gingerbread muffins on a silver cooling rack.

A wee warning: liners can be difficult to remove while the muffins are warm. Once completely cooled, they come off with ease. If you plan on eating these warm, a spritz of nonstick cooking spray in each liner, before filling with batter, aids the liner removal.

close-up of an unwrapped vegan gingerbread muffin on a piece of burlap

Happy baking everyone!

More Scrumptious Chickpea Flour Muffins to Try:

  1. Chickpea Flour Pumpkin Muffins {Vegan, Grain-Free, Oil-Free}
  2. Chickpea Flour Zucchini Muffins {grain-free, oil-free, vegan}
  3. Basic Vegan Chickpea Flour Muffins {grain-free, oil-free}
  4. Chocolate Chickpea Flour Muffins {vegan, grain-free}
  5. Cranberry Orange Chickpea Flour Muffins {Grain-Free, Vegan}
Gingerbread Chickpea Flour Muffins {Grain-free & Vegan}

Gingerbread Chickpea Flour Muffins {Grain-free & Vegan}

Yield: 12 muffins
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Moist & fragrant gingerbread chickpea flour muffins, made healthy, grain-free and vegan with bananas and chickpea flour. Don't wait until the holidays to make them!


  • 1 and 2/3 cups (200 g) chickpea flour (sifted if especially lumpy)
  • 2 and 1/2 teaspoons baking powder
  • 2 teaspoons ground ginger
  • 1 and 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon fine sea salt
  • 1 cup (237 mL) mashed, very ripe bananas (about 2 medium-large)
  • 1/3 cup (75 mL) nondairy milk (I used almond milk)
  • 3 tablespoons (45 mL) vegetable oil of choice (I used avocado)
  • 2 tablespoons (30 mL) dark molasses (see notes for options)


  1. Preheat oven to 350F (180C) .Line all 12 cups of a standard size muffin tin with paper or foil liners.
  2. In a large bowl, whisk the chickpea flour, baking powder, ginger, cinnamon, allspice, cloves, and salt.
  3. Add the bananas, milk, oil, and molasses to the bowl, stirring until completely blended.
  4. Divide batter evenly between prepared muffin cups (the batter will only fill the cups just over halfway full).
  5. Bake in the preheated oven for 13 to 16 minutes until risen, the centers are set, and a toothpick inserted near the center of each muffin comes out with only moist crumbs attached.
  6. Cool muffins in tin for 10 minute. Remove muffins from tin and serve warm or cool completely on a cooling rack.


Storage: Store the cooled muffins in an airtight container at (cool) room temperature for 3 days, the refrigerator for 1 week or the freezer for up to 6 months.

Sweetener: An equal amount of maple syrup or honey (not vegan) can be used in place of the molasses. The muffins will not be as dark as with the molasses.

Nutrition Information
Serving Size 1 muffin
Amount Per Serving Calories 109Total Fat 4.5gSaturated Fat 0.7gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 165.1mgCarbohydrates 14.2gFiber 3.7gSugar 2gProtein 3.2g

Did you make this recipe?

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Tuesday 15th of November 2022

Hi Camilla,

I absolutely love your chocolate chickpea flour muffins, chocolate chickpea flour cake and chickpea flour chocolate chip cookies! I’ve been on Aip with some reintroductions for over a year and your recipes have been such a help to me!

I was wondering in this recipe if I could substitute applesauce or pumpkin purée for the banana?

Thanks so much!



Thursday 8th of December 2022

Hi Stephanie! So glad you like the chocolatee chickpea flour muffins.

Yes, you can use either applesauce or pumpkin puree here (or use pureed raw zucchini--I reader told me about this one, it works great in place of banana in recipes).For any of the three, you will want to add some more sweetener to taste since the banana adds a lot of sweetness in addition to moisture and volume. Cheers!


Tuesday 25th of October 2022

Hi Camilla,

I am so grateful for these chickpea flour recipes. My question here is if I can make these into gingerbread instead of muffins. What would the baking time be and what kind of pan would be best?

Thank you, Marie


Wednesday 26th of October 2022

Wonderful to hear that you like these, Marie! I recommend baking in a 9-inch square or round pan (not smaller, the batter should not be too deep for this batter, or it can sink). I would aim for about 35 minutes, same temperature, but start checking at 30 minutes (toothpick test at the center).


Tuesday 14th of June 2022

Hi Camilla! I know these are muffins and the others blondies, but aside from form, how would you describe the main differences in taste/outcome/etc between these and the (whole bean) chickpea gingerbread blondies? Thank you!


Thursday 23rd of June 2022

Hi Eve, The muffins are more bread-y (a result of the chickpea flour--made from uncooked ground dried chickpeas) whereas the blondies are dense and almost fudge in texture (made from cooked chickpeas). Using cooked chickpeas results in very different products than when using chickpea flour. The cooking changes the protein significantly and changes how it will work in a given recipe. Think of the chickpeas in the same way as eggs: adding raw eggs to a cake recipe will produce a very different batter, and cake, than one made with pureed cooked eggs (e.g., hard-boiling, scrambled, etc). I hope that helps!


Saturday 4th of June 2022

Is there a non-fruit sub for the bananas, I hate fruit & can taste it no matter how hard you try to mask it.


Monday 6th of June 2022

Hi Lara! I have started using zucchini as a fruit-free option in some of my own baking. It creates a very similar kind of "mush" but is entirely neutral in flavor (I leave the skin on, but you could also peel the zucchini. If it is a large zucchini---late summer, doorstep variety, I recommend scraping out the pulp seeds at the center. Not necessary for store-bough zucchini). You might want/need to up the sugar a fraction since you are losing the sweetness from the banana.

Much to my husband's chagrin, I have a large bag frozen, blended zucchini cubes taking up a big corner of our freezer (for this very purpose)! There was some marked down zucchini, how could I resist?


Saturday 4th of June 2022

Hi! Is there a substitution for the oil in the recipe? Thanks!


Thursday 9th of June 2022

Hi Susie,

Sure! You could replace the oil with 3 additional tablespoons of nondairy milk. The muffins will be slightly drier, but still delicious. If you want to add more moisture without oil, I suggest doing the milk replacement, but also consider replacing a few tablespoons of the chickpea flour with flaxseed meal. Cheers!

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