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Gingerbread Chickpea Flour Muffins {Grain-free & Vegan}

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

Moist, Fragrant & Healthy 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}
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Gingerbread Chickpea Flour Muffins {Grain-free & Vegan}


  • Author: Camilla
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 12 muffins 1x
  • Diet: Gluten Free

Description

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!


Ingredients

Scale
  • 1 and 2/3 cups 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 mashed, very ripe bananas (about 2 medium-large)
  • 1/3 cup nondairy milk (I used almond milk)
  • 3 tablespoons vegetable oil of choice (I used avocado)
  • 2 tablespoons dark molasses (see notes for options)

Instructions

  1. Preheat oven to 350F.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.

Notes

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.

  • Category: Muffins
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 109
  • Sugar: 2 g
  • Sodium: 165.1 mg
  • Fat: 4.5 g
  • Saturated Fat: 0.7 g
  • Carbohydrates: 14.2 g
  • Fiber: 3.7 g
  • Protein: 3.2 g
  • Cholesterol: 0 mg

Keywords: vegan chickpea flour muffins, vegan and grainfree gingerbread muffins, gingerbread muffins, healthy, grain-free, gluten-free, egg-free, dairy-free, chickpea flour

 

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