Chickpea Flour Beer Bread Muffins (V, GF, Oil-Free)
Incredible, and incredibly easy, beer bread that is gluten-free and vegan!
Servings: 6 muffins
Ingredients
- 1 and 1/4 150 gcups chickpea flour
- 2 teaspoons natural cane sugar or sugar/sweetener of choice
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon baking powder
- 3/4 cup 6 oz beer (certified GF as needed)--I recommend a mild-flavor beer
Instructions
- Preheat oven to 400F (200C). Grease or spray 6 cups of a standard size muffin tin (use muffin liners to avoid all oil).
- In a large bowl, whisk together the chickpea flour, sugar, baking soda, salt and baking powder.
- Slowly pour the beer down the side of the bowl (to prevent a lot of foaming). Immediately divide batter among prepared muffin cups.
- Bake in the preheated oven for 12 to 15 minutes until risen, golden brown and set at the centers. Let cool in the tin on a wire rack for 5 to 10 minutes, then remove from tin. Serve warm or cool completely.
Notes
Storage: Store the cooled muffins in an airtight container at room temperature for 2 days, in the refrigerator for 1 week or freezer for 2 months.
Nutrition
Serving: 1muffin | Calories: 124kcal | Carbohydrates: 17g | Protein: 5g | Fat: 3.8g | Sodium: 156mg | Fiber: 4.3g | Sugar: 4g