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Oil-free, gluten-free and grain-free vegan applesauce chickpea flour muffins! They are a breeze to make (1 bowl, 2 minutes of assembly, and 15 minutes of baking). The results are moist, tender, and loaded with apple flavor.
Table of Contents
- Vegan Oil-Free Gluten-Free Applesauce Muffins
- Recipe Benefits
- Only Three Essential Ingredients
- How to Make Vegan Applesauce Chickpea Flour Banana Muffins
- Step One: Preheat Oven & Prepare Pan
- Step Two: Make the Batter
- Step Three: Divide the Batter
- Step Four: Bake
- Step Five: Cool the Muffins
- FAQ
- How should I store the muffins?
- What is the taste and texture of the muffins?
- Can I substitute a different flour in place of the chickpea flour?
- How can I make the vegan applesauce chickpea flour muffins moister?
- What Can I Use in Place of Coconut Sugar?
- How can I make the muffins sweeter?
- Muffin Variations
- Related Recipes
- Vegan Applesauce Chickpea Flour Muffins (GF, Oil-Free, Grain-Free) Recipe
Vegan Oil-Free Gluten-Free Applesauce Muffins
I am hardly in a category by myself when I say that I love banana baked goods. Baking with bananas is so darn convenient (because they are inexpensive, readily available, and, well, almost always on the counter). But I get it, not everyone is on board.
Enter ready-to-use, unsweetened applesauce. It boasts many of the same features as bananas (notably, convenience and frugality) and performs minor miracles in egg-free, oil-free, and dairy-free baked goods.
So, I decided to re-make my 3-Ingredient Chickpea Flour Banana Muffins with applesauce (with even more applesauce in the recipe than there was banana in the original). Plus, I added a hint of vanilla, spice and sweetness for good measure.
I know you will love them, for breakfast, snacking, or anytime.
Recipe Benefits
- Vegan (no eggs, no dairy)
- Grain-Free
- Gluten-Free
- Oil-free
- Nut-free
- Seed-free
- Fast & Easy to Make
- Frugal
- Per muffin: under 100 calories, 3 grams protein, and 2 grams fiber
Only Three Essential Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
You only need three essential ingredients to make these muffins:
- Chickpea flour (also called garbanzo bean flour)
- Unsweetened applesauce
- Baking powder (certified gluten-free, as needed)
As mentioned above, I decided to enhance the muffins with three additional ingredients (to take them from very good to great). You can always leave these extras out, if you choose:
- Coconut sugar (only a very small amount)
- Ground cinnamon
- Vanilla extract
I like to add salt, too, because it elevates the flavor of the muffins. However, it is always optional, so adjust the amount or leave it out if you do not want it.
How to Make Vegan Applesauce 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 silicone liners, paper liners, or foil liners (silicone liners are best for no sticking).
Note: it is important that the oven is hot and ready to go by the time the batter is mixed. The baking powder begins to lose some of its rising power if the batter is left to sit, even for five or ten minutes.
Step Two: Make the Batter
In a large mixing bowl, whisk the chickpea flour, coconut sugar, baking powder, cinnamon and optional salt until blended.
Add the applesauce and vanilla. Stir until completely blended (no dry ingredients remain).
If you choose to add any mix-ins (see suggestions in FAQ section below), stir them in at this time.
Step Three: Divide the Batter
Divide the batter between the prepared nine lined cups of the muffin tin. I like the convenience of my large, spring-handled scoop, but a large spoon or small ladle also work.
The muffin cavities will be filled to the tops.
Step Four: Bake
Bake the muffins in the preheated oven for 23 to 27 minutes until 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.
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.
That is it! Cinnamon-spiced, tender, and delicious applesauce muffins, ready for gnoshing!
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 and moist due the generous amount of applesauce in the batter. You will not miss the oil/fat!
The flavor of apple shines through and the taste of chickpea flour is negligible. The muffins are gently sweet (sweetened only by unsweetened applesauce and two tablespoons of coconut sugar).
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 vegan applesauce chickpea flour muffins moister?
- Oil Version: Replace some of the applesauce (anywhere from 1 tablespoon to 4 tablespoons) with oil or melted vegan butter.
- No-Oil Version: Replace some of the applesauce (about 1/4 cup) with cashew cream, full-fat coconut milk, or runny nut or seed butter
What Can I Use in Place of Coconut Sugar?
You can use an equal amount of brown sugar, maple syrup, granulated sugar, or the sugar-free granulated sweetener of your choosing. If you prefer, you can also choose to leave out additional sweeteners.
How can I make the muffins sweeter?
You can add one to three tablespoons more 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).
Muffin Variations
The options for variations to these simple muffins are extensive! Consider one, or a combination of several, of the following options to vary the muffins to your tastes.
- Vary the Spices: In place of cinnamon, consider using 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.
- Vary the Extracts or Add Citrus Zest: Replace the vanilla with 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.
Happy baking!
Related Recipes
Vegan Applesauce Chickpea Flour Muffins (GF, Oil-Free, Grain-Free)
Ingredients
- 1.33 cups chickpea flour, (sifted, if lumpy)
- 2 tablespoons coconut sugar, (see notes for options)
- 2.5 teaspoons baking powder, (certified GF, as needed)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt, (optional)
- 2 cups unsweetened applesauce
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350F (180C). Line 9 cups of a standard size muffin pan with silicone liners, paper liners, or foil liners (silicone liners are best for no sticking).
- In a large bowl, whisk the chickpea flour, coconut sugar, baking powder, cinnamon, and optional salt until blended.
- Add the applesauce and vanilla to the chickpea flour mixture, stirring until well-blended.
- Divide batter evenly between the 9 prepared muffin cups
- Bake in the preheated oven for 23 to 27 minutes until 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.
- Cool the muffins, in the muffin tin, for 5 minutes. Remove the muffins from the tin and cool completely on a cooling rack.
Open to feedback on this– seems like everyone else had good results so I’m wondering what went wrong here. I used all ingredients as written except for brown sugar instead of coconut. The came out very wet in the middle. They fork tested clean so I took them out, then I cut one open and it was a gummy texture and still had the bitter chickpea taste. I put them back in for 10 more minutes, taste improved but still very wet texture inside.
Is it possible different applesauces are runnier? I used commercial Treetop unsweetened.
I’m going to try toasting them in a pan before eating and hope that helps.
Hi Anne,
I am so sorry your muffins did not turn out as expected. I am not sure what could have caused a gummy texture. These always bake up light for me, chickpea flour rarely creates a gummy texture. I use a jarred applesauce,, so that should not be a problem. If they were still very wet inside after baking for the time given, the issues are most likely due to (1) a problem with your oven temperature (or perhaps the oven was not fully preheated?) or (2) perhaps you added more batter to each muffin cup (fewer muffins than the total given) so that there was a greater volume of batter added per cup.
Batter was still a little bitter for me, so I used an additional tsp of white sugar. Used brown sugar instead of coconut in original base. Used vanilla paste instead of extract and sprinkled the top with organic cane sugar for a crunch. Overall great recipe! Very easy to manage any sort of modification, but definitely don’t swap out that chickpea.
Kudos for your on the spot adaptations, Cassidy. Just FYI regarding the batter: chickpea batter will definitely taste bitter before baking, but in cookies like these, it should disappear after baking. But still, nothin wrong with a bit more sweetness 🙂 So glad you like the recipe!
These are wonderful! I made them for my toddler, but hubs and I love them, too. I had a jar of organic sweetened cinnamon applesauce in the cupboard, so I used that and skipped the sweetener and cinnamon (even easier to make!). They came out PERFECT. Thank you!
So clever with the sweetened cinnamon applesauce, Miranda! So glad the whole family enjoyed the muffins 🙂
Hi Camilla
We love this recipe. But we are having a slight problem. we have used paper cup cakes liners, and they keep sticking to the cakes and are very difficult to get off.
Are we better to take the liners off before freezing them, or can you suggest anything that would help
Thanks
Hi Fi,
Oh darn, I am so sorry to hear that. I have found that freezing for about 30 minutes, after they are completely cool, really helps to peel off muffin liners when they stick.
For a fool-proof, oil-free liner: I have recently (just before Christmas) switched to silicone muffin liners. I do not know why it took me so long, they are perfection for oil-free baking. I also find that they lead to more even baking. It turns out that they are very easy to clean, too (I plunge into a bowl of soapy water after use. There is very little residue to remove, if any, especially with wfpb baking). I have been able to find lots of very frugal options for non-toxic silicone liners online (my local, small town health food store also carries them). I would not recommend them to you if I did not think that they are such game changers. Cheers, Fi.
Can this be madein a loaf tin ?
Would you need to double the amount?
And would it need cooked for long?
Hi Fi,
Possibly, but I have not tested it. Sometimes vegan. gluten-free batter muffins, like this, need the support of a small baking vessel (e.g., muffin cups) to rise properly. In a bigger loaf pan, the middle of the loaf can struggle to rise and set properly (or it can rise and then fall). So it would be an experiment to bake it in a full loaf tin.
Excellent recipe! I was searching for new ways to use chickpea flour and found your recipe and site. These came out great. I used 3 tablespoon maple syrup for the sweetening and used ginger and cardamom instead of cinnamon. Almost like cake, I love them.
Welcome, Hayley! So glad you found the recipe and my site. Ooh, cardamom, ginger and maple sounds heavenly to me. Enjoy!
I normally bake JUMBO muffins made with WHEAT flour for 5 min at 425° then 24-25 min at 375°. Any idea how I might bake these, jumbo size?
Hi Joseph,
I am not certain. Grain-free, gluten-free, egg-free recipes such as this one cannot always be made in larger sizer (they rise and then collapse; they need the extra structure of smaller baking vessels (like a regular size muffin cup). These may come out fine in Jumbo cups, but it would be an experiment. I would not crank up the heat too high, it could burn the chickpea flour. Perhaps 400 for the first few minutes, then turn down to 350 for 23-25 . I would love to know how it goes!
Can this mix be cooked in a loaf tin instead of individual muffins?
Would it need longer to cook?
And would we need to double the mix?
Hi Fi!
I am not sure how the center would hold up if this is baked in a full size loaf pan. It can be dicey with breads that are free of the structure of other quick breads (e.g., eggs, gluten). Sometimes you need the support of a small size baking tin or cup (like the muffin cups here) to support the rise. With a larger loaf, there is a possibility that the bread will slowly rise, but then not have enough structure to support the middle (so a rise, followed by a fall). So, I guess what I am saying is that it would be risky, and something you would have to try as an experiment.
Thank for this recipe. What’s the best way to defrost them ?
You are welcome, Fiona! You can defrost at room temp (s about 30 mins) or move one or more to the refrigerator (overnight). Of microwave in defrost setting for a minute.
Thank you for all your amazing recipes!
Made these today/tonight and was quite pleased. Followed recipe until I had to leave before baking them. I must report that after wrapping them up, storing in fridge for 6 hrs, then taking out while oven preheated…they turned out perfectly. I did start them at 385 for first 7mins then turned them down to 350 for last 18 mins. They rose up beautifully!
My batch had 60 grams of tahini with 450 grams apple sauce.
They do work after being rested and then baked! Woohoo!
So glad they were a success, Robe , and thanks so much for sharing your tips (love the addition of tahini BTW). 🙂
I didn’t have too much faith in this recipe due to not much luck with GF flours. This was the first time I’ve used Chickpea flour. I was pleasantly surprised how good these turned out – light and fluffy.
My daughter had bought a large size, original, applesauce (sugar added) and my main goal for making these muffins was to use it up. I followed the recipe only leaving out the 2 tbl. of added sugar. I really enjoyed the results I got and will be making this recipe again. Thanks, Camilla!
Hi Tereza! That’s wonderful, especially since you had low expectations 🙂 Hooray! I am a big fan of chickpea flour so I am so glad you gave it a try.
I don’t often leave comments on recipes, but these muffins were excellent! I always make a recipe before printing it out, and I am printing and pinning this recipe. Delicious flavor and wonderful texture. I think adding finely diced apples or chopped walnuts would be a nice addition. I will be making these often. I’m a real fan of chickpea flour and always on the lookout for ways to use it.
I am so delighted that you love the muffins, Tami! I am a huge chickpea flour fan, too. I love the sound of adding apples and walnuts, that sounds perfect 🤩
This recipe is GREAT! I was looking for a “sweet desert” that is healthy and this is it. I follow a low oxalate diet and chickpea flour and apples are “good” for me. Ground cinnamon is high oxalate, so I use cinnamon extract. I used the 3.9 oz applesauce containers that i had in my cupboard and used EVOO to fill out the applesauce measure. This is simply delicious.
Thank you
I am soooo happy to hear that this muffin recipe works so well for you, Beth! (I am a little crazy about chickpea flour 😊). Thank you for sharing your evoo tip, too, that’s great.
These are great and so easy. I had some buckwheat flour to use up, and found swapping two tablespoons if chickpea flour for two buckwheat, adds a nice subtle flavor.
That sounds wonderful, Odessa!
Thanks for this recipe! It looks like a great option to try out to fit into my current diet.
Do you know if I could make this recipe with flour from split brown chickpeas (chana dal) instead of with regular chickpea flour? I have chana dal at home right now and was thinking I could grind it into flour in my coffee grinder and then use it for this recipe if it would be a suitable substitute. If it would work, would I need to change the amount of the flour or any other ingredients, like the applesauce?
Hi Bryna,
Yes, I think ground chana dal will work! I think you can go ahead and use the same quantity of ground chana dal. I would love to hear how it turns out!
Thanks for this healthy and easy recipe! Made it exactly as written and they were very good. Only issue I had was a slight sour / tangy aftertaste – could this be from the baking powder? I used a newly opened can. The unsweetened applesauce was sweet so I don’t think that was the issue.
Hi Mary! I am glad that you enjoyed the muffins. Hmm, I am not sure about the tangy/ sour taste. The cream of tartar on baking powder is tart (like lemon juice), perhaps that is it? Sorry I cannot help more on this one.
This happened to me as well and I am so bummed. Did you ever figure out what happened?
Hi Ashley,
I am not sure what you are referring to–could you let me know?
I get that tangy/bite aftertaste when i use to much cinnamon extract (subbing for ground cinnamon) my first batch, I got that taste, cut back on cinnamon on the second batch and the bite was gone too.
Oh good, Beth, I’m glad you were able to adjust the cinnamon for your palate 🙂 I’m a big fan of nutmeg or cardamom in the muffins, too, so have fun with other spices in place of the cinnamon, if you like .
(Note that I did see your coconut flour/applesauce recipe, but I am actually looking for one that contains all 3 – chickpea flour, coconut flour, and applesauce. I don’t mind using eggs if necessary but maybe fewer if possible.)
Well, these are pretty darn good! I’ve been looking for a filling, palatable, higher protein and not too sweet substitute for granola bars for taking on the go. So far this has been the best muffin recipe I’ve tried that fits the bill, and it doesn’t taste like cardboard! Perfect mild but enjoyable sweetness, and nice apple flavour! Good texture, chickpea flour taste is present but fairly mild, and my body rather appreciates the protein over grain flours.
My alterations/choices, if ppl want to try:
2 tbsp of maple syrup
4 tbsp of avocado oil (perfect, texture-wise)
4 tsp cinnamon
1/2 tsp clove
1/2 tsp nutmeg
2 tsp vanilla
Diced dried apricot (cranberry would also have been good with this flavour profile)
Walnuts
Pumpkin seeds
3 tbsp of chia right at the end (so they wouldn’t absorb the moisture – love the seedy texture they give)
Optimally, I should have added maybe 2 small diced apples for best taste and their moisture (works as a dry ingredient when in chunks)
Note if you are making your own apple sauce for this recipe, 1 cup apple sauce = 3 large apples, so you will need 6 apples for these proportions.
I got 10 muffins.
Thanks!
Dear Camilla, Cheerio!
Personally I have very bad times.
Now I´ve got conscious of your site again.
There’s little comfort but return to your site is like meeting an old friend.
This recipe is marvellous and wonderful.
Wishyou all the best,dear Camilla,Co-Runner.
Best regards and as you cheerfully state
“Cheerio!”
Violetta
I am so glad you like the recipe!
I love these so much! Perfect for my athletic son to pack (he has multiple allergies, but needs healthy recipes).I add some toasted seeds (sunflower and pumpkin) sometimes for extra protein and crunch. Thank you!
I am so glad that you like them, Ally!
Healthy vegan recipes should avoid baking soda. Do you have alternative solutions?
Hi Janet,
I have could find no credible scientific evidence to support that baking soda is harmful/not healthy in baking, vegan or otherwise. Baking soda is only harmful if consumed in large doses. This is true for many other basic ingredients. For example, consuming excessive amounts of salt, vinegar, or even water can be harmful, or even deadly. But that would not mean that the inclusion of water, salt or vinegar in a baking recipe is unhealthy.
Muffins and other quick breads rely on baking soda or baking powder (the latter is a combination of baking soda and cream of tartar) for leavening. There is not a direct substitute. You could (1) experiment with yeast; (2) simply leave out the leavening (baking soda or powder)–the muffins will not rise; or (3) experiment with aquafaba (chickpea liquid) that has been beaten into stiff peaks. Cheers.
Camilla, these are FANTASTIC! I love the banana chickpea flour muffins already, but these are even more delish! Whole crew loved them for breakfast 🙂
I am so glad you and your crew like the muffins, Nina!