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

overhead shot of chickpea flour date muffins on a cooling rack

5 from 13 votes

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

Moist, tender, and caramel-y: that sums up these 3 ingredient chickpea flour date muffins! They are also vegan, oil-free, gluten-free, grain-free & added sugar-free! Have fun customizing the muffins in countless ways (e.g., add spices, vanilla, nuts, seeds or chocolate chips).

Prep Time5

Cook Time15

Total Time20

Course: 3 ingredients or less

Cuisine: American

Keyword: 3 ingredient baking recipe without eggs, 3 ingredient date muffins, 3 ingredient date muffins vegan, chickpea flour, date bread, date muffins, dates, eggless date muffins, oil-free gluten-free vegan date bread, oil-free grain-free date bread, plant based oil-free baking, vegan chickpea flour muffins, vegan date bread, vegan oil-free gluten-free muffins, wfpb, wfpbno

Servings: muffins

Author: Camilla

Equipment

1 standard size muffin tin (12-count)

Ingredients

1 cup pitted dates (packed)
1.5 cups boiling water
1.33 cups chickpea flour (sifted, if lumpy)
2.5 teaspoons baking powder certified GF, as needed
Optional: 1/4 teaspoon fine sea salt
Optional: 1 teaspoon ground cinnamon, cardamom or allspice
Optional: 1 teaspoon vanilla extract

US Customary - Metric

Instructions

Place the dates in a small mixing bowl. Add the boiling water to the bowl. Let stand for at least 30 minutes to soften. Do not drain.
Transfer the dates and their soaking liquid to a blender or food processor. Process until completely smooth. Transfer to a 2-cup (473 mL) measuring cup and add enough water to equal 2 cups.
Preheat the oven to 350F (180C). Line 9 cups of a standard size muffin tin with silicone liners (or paper or foil liners; silicone liners work best for easy release of the muffins).
In a large bowl, whisk the chickpea flour and baking powder until blended. Whisk in salt and/ or cinnamon, if using.
Add the date purée and stir until completely combined. If you choose to add any mix-ins (e.g., chocolate chips, dried fruit, chopped nuts) now is the time to stir them into the batter.
Divide batter evenly between the 9 prepared muffin cups
Bake in the preheated oven for 15 to 18 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.
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.

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

Add-In Suggestions

The options for add-ins to these easy chickpea muffins 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 1.5 teaspoons of your favorite spice, such as cinnamon, nutmeg, cardamom, allspice, ginger, or pumpkin pie spice. Or add a combination of spices (no more than 1.5 teaspoons total) for fragrant spice muffins.

- Dried Fruit: Add up to 1/2 cup (118 mL) of chopped dried fruit, such as raisins, dried apricots, dried cherries, dried cranberries or 1 cup of chopped dried apples (caramel apple muffins!).

- 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, rum extract or coconut 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.

Nutrition