Chickpea Flour Zucchini Muffins (Grain-Free, Vegan, Oil-Free)
Vegan chickpea flour zucchini muffins made in one bowl with no fuss or muss! They are gluten-free, grain-free, oil-free, and delicious.
Servings: 12 muffins
Ingredients
- 1.33 cups chickpea flour
- 1/4 cup flaxseed meal
- 1/4 cup coconut sugar (see notes for other options)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsweetened applesauce
- 2 tablespoons nondairy milk I used almond milk
- 8 ounces grated unpeeled zucchini (about 2 cups, lightly packed; do not drain)
- 1.25 teaspoons vanilla extract
- 3 tablespoons chopped walnuts or pecans
Instructions
- Preheat oven to 350F (180C). Line 12 cups of a standard size muffin pan with paper or foil liners.
- In a large bowl, whisk the chickpea flour, flaxseed meal, coconut sugar, cinnamon, ginger, baking soda and salt, breaking up any and all lumps in the chickpea flour.
- Add the applesauce, milk and vanilla to chickpea mixture, stirring until blended. Add the zucchini, stirring until well-blended.
- Scoop batter into prepared muffin cups (they should only be roughly 1/2 full). Sprinkle tops with walnuts.
- Bake in the preheated oven for 19 to 23 minutes until golden brown, tops are firm to the touch, and a toothpick inserted near the center of a muffin comes out with only moist crumbs attached.
Notes
Storage: Store the completely cooled muffins in an airtight container at room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 6 months.
Sweetener Options: An equal amount of your favorite granular or liquid sweetener can be used in place of the coconut sugar.
Nutrition
Serving: 1muffin | Calories: 87kcal | Carbohydrates: 14.3g | Protein: 3.2g | Fat: 3g | Saturated Fat: 0.3g | Sodium: 163.8mg | Fiber: 2.2g | Sugar: 6.6g