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3-ingredient chickpea flour banana muffins that are vegan, oil-free, gluten-free, grain-free & added sugar-free! They are moist, tender, and customizable (e.g., add spices, vanilla, nuts, seeds or chocolate chips).

overhead shot of banana chickpea flour muffins on a rolling rack
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3-Ingredient Vegan Gluten-Free Banana Muffins

I have made many a muffin with chickpea flour. For example, these Gingerbread Muffins, Pumpkin Muffins, and Chocolate Muffins. It is hard to pick a favorite. These brand new, golden banana beauties, though, may be leading the pack.

The inspiration for these particular muffins? Minimalism at its best. Add to that my never-ending supply browning bananas on the kitchen countertop. So how about some 3-ingredient, 1 bowl, under 30 minutes (total time) muffins? Chickpea flour makes it possible, and delicious.

Recipe Benefits

  • Vegan (no eggs, no dairy)
  • Grain-Free
  • Gluten-Free
  • Oil-free
  • Nut-free
  • Seed-free
  • Added Sugar-Free
  • Fast & Easy to Make
  • Frugal
a single vegan banana muffin, unwrapped from its paper wrapper, and sitting on a colorful napkin

Ingredients

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

ingredients for vegan banana muffins on a white background

As promised, you only need three ingredients to make the muffins. I do not include water in my ingredient count for this, or other recipes on powerhungry (I assume everyone has running water). Likewise, I do not count salt, since it is optional (but recommended, to heighten flavor).

Here is what you will need:

If you want to add more to the basic recipe, such as spices, vanilla extract, chocolate chips/chunks, or additional fruit (fresh or dried), I say YES, do it! Go as exuberant or minimal as you prefer. I have some suggestions in the FAQ section below if you need specific ideas.

Tip: Use Very Ripe Bananas

It is critical that you use very ripe (lots of black on the peel), super-soft and squishy bananas for this recipe to work. As bananas ripen, their starch breaks down (soft squishiness) and becomes sugar (sweetness). Starchy, not so sweet bananas = dreary, dry muffins.

I suggest freezing your ripe bananas. Once my bananas reach the super-squishy ripe stage, I peel and freeze them for my future baking recipes. When you are ready to use the frozen bananas, defrost (on the counter, or use a microwave). Do not drain off any of the liquid from the defrosted bananas (use it all).

How to Make 3-Ingredient Chickpea Flour Banana Muffins

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

Step One: Preheat Oven & Prepare Pan

Preheat the oven to 350F (180C). Line 9 cups of a standard size muffin tin with paper or foil liners.

Step Two: Make the Batter

In a large mixing bowl, whisk the chickpea flour and baking powder until blended. Whisk in the salt (as well as any spices that you may decide to add).

Add the mashed banana and water. Stir until completely blended (no dry ingredients remain).

If you choose to add any mix-ins, now is the time to stir them into the batter.

chickpea banana muffin batter being mixed in white bowls

Step Three: Divide the Batter

Divide the batter between the prepared nine lined cups of the prepared muffin tin. I like the convenience of my large, spring-handled scoop, but a regular large spoon also does the trick.

Step Four: Bake

Bake the muffins in the preheated oven for 14 to 17 minutes until light 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.

muffin tin filled with muffin batter, and a muffin tin filled with baked muffins

Step Five: Cool the Muffins

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

Muffin time!

muffins on a cooling rack with a napkin alongside.

FAQ

How should I store the muffins?

Store the cooled muffins in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 6 months.

What is the taste and texture of the muffins?

The texture of the muffins is nearly identical to a muffin made with all-purpose wheat flour. They are tender, but not as moist as muffins that are made with oils or other fats (more of a bread-like texture).

The flavor of banana shines through and the taste of chickpea flour is negligible. If you like, add spices or vanilla to enhance the flavor. The muffins are not overly sweet since they depend on the sweetness of the bananas.

Can I substitute a different flour in place of the chickpea flour?

No. This recipe is specifically designed for use with chickpea flour.

How can I make the muffins moister?

  • Oil Version: Replace some or all of the water with oil or melted vegan butter.
  • No-Oil Version: Replace some of the banana with cashew cream, full-fat coconut milk, or runny nut or seed butter

How can I make the muffins sweeter?

You can add 1 to 3 tablespoons of the sweetener of your choice, such as coconut sugar or maple syrup. Adding other ingredients (e.g., chocolate chips, dried fruit or fresh fruit) will also make the muffins sweeter (see ideas below).

Add-In Suggestions

The options for add-ins are vast! Consider one, or a combination of several, of the following options to customize your muffins to your tastes.

  • Spices: Add 1/4 to 1 teaspoon of your favorite spice, such as cinnamon, nutmeg, cardamom, allspice, ginger, or pumpkin pie spice. Or add a combination of spices (no more than 1 teaspoon total).
  • Dried Fruit: Add up to 1/2 cup (118 mL) of chopped dried fruit, such as raisins, apricots, cherries. blueberries, or figs.
  • Fresh Fruit: Add up to 3/4 cup chopped fruit or berries to the batter. For example, blueberries, raspberries, chopped ripe (but not overripe) banana, apples, or mango. You will likely need to bake the muffins for an additional two to five minutes, depending on the moisture of the fruit and quantity added.
  • Chocolate: Add up to 1/2 cup of your favorite chocolate chips or chunks.
  • Nuts or Seeds: Add up to 1/2 cup chopped nuts or seeds, such as walnuts, pecans, peanuts, pepitas, or sunflower seeds. Alternatively, sprinkle a few nuts or seeds on top before baking.
  • Extracts or Zests: Add a teaspoon of vanilla or 1/4 to 1/2 teaspoon of almond extract. Or add one to two teaspoons of finely grated lime, lemon or orange zest.
  • Coconut: Add up to 1/2 cup shredded or flake unsweetened coconut (toasted or un-toasted). Alternatively, sprinkle the tops of the muffins with coconut before baking.
a banana chickpea muffin, held in a hand, with a bite taken out

Happy baking!

overhead shot of banana chickpea flour muffins on a rolling rack

3-Ingredient Chickpea Flour Banana Muffins (V, GF, Oil-Free)

Yield: 9
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

3-ingredient chickpea flour banana muffins that are vegan, oil-free, gluten-free, grain-free & added sugar-free! They are moist, tender, and customizable (e.g., add spices, vanilla, nuts, seeds or chocolate chips).

Ingredients

  • 1 and 1/3 cups (160 g) chickpea flour (sifted, if lumpy)
  • 2 and 1/2 teaspoons baking powder (certified GF, as needed)
  • Optional: 1/4 teaspoon fine sea salt
  • Optional: 1 teaspoon ground cinnamon
  • 1 and 1/2 cups 325 ml) finely mashed, very ripe bananas (super mushy!)
  • 1/3 cup (75 mL) water
  • Optional: 1 teaspoon vanilla extract

Instructions

1. 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).

2. In a large bowl, whisk the chickpea flour and baking powder until blended. Whisk in salt and/ or cinnamon, if using.

3. Add the banana, water and (optional) vanilla to the chickpea flour mixture, stirring until well-blended.
Divide batter evenly between the 9 prepared muffin cups

4. Bake in the preheated oven for 14 to 17 minutes until tops are firm to the touch, and a toothpick inserted near the center of a muffin comes out with only moist crumbs attached.

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

Notes

Storage: Store the cooled muffins in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 6 months.

Use Very Ripe Bananas: It is very important to use very ripe (lots of black on the peel), super-soft and squishy bananas for this recipe to work. If using ripe bananas that have been frozen, do not drain off any of the liquid post-thaw--use it as part of the total measurement.

Chickpea flour options: These muffins are made to work with chickpea flour. I do not recommend using any substitutes.

Nutrition Information
Yield 9 Serving Size 1
Amount Per Serving Calories 87Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 145mgCarbohydrates 17gFiber 2gSugar 6gProtein 3g

The nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although powerhungry.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands and optional ingredients can change the nutritional information in any given recipe.

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About Camilla

I'm Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.

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42 Comments

  1. These muffins were very delicious. I substituted applesauce for the bannana. I added lots of cinnomen and ginger. My husband enjoyed them too.

    1. Hi Cali,

      Ooh, that sounds intriguing…I think it would be worth trying. Quick note, though: strawberry puree does not add a whole lot of flavor to baked recipes, like cakes and muffins, in general, because of the high water content. It will also be far less sweet than ripe bananas. For a more concentrated flavor, you could roast the strawberries and then puree, or cook them down on the stovetop.