Coconut Lime Chickpea Flour Muffins (Vegan, Grain-Free, OIl-Free)
Scrumptious & healthy coconut-lime chickpea flour muffins! They are vegan, grain-free, oil-free, nut-free, & all-around wonderful!
Servings: 9 muffins
Ingredients
- 1 cup full-fat coconut milk stir well before measuring
- 2 tablespoons freshly squeezed lime juice
- 1 and 1/4 cups 150 g chickpea flour
- 1/4 cup coconut sugar
- 3/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 tablespoon finely grated lime zest
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350F (180C). Line 9 cups of a standard muffin pan with foil or paper liners.
- In a small cup or bowl, combine the coconut milk and lime juice. Set aside for 5 minutes.
- Ina medium bowl, whisk together the chickpea flour, coconut sugar, baking soda, and salt. Add the milk mixture, lime zest and vanilla; stir until blended and smooth. Divide batter evenly between prepared cups (do not overfill; cups should be no more than 1/2-way full).
- Bake in the preheated oven for 20 to 25 minutes until risen, golden brown, and a toothpick inserted in center of muffins comes out clean.
- Cool 5 minutes in muffin pan. Remove muffins from pan and cool completely on 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.
Using Other Milks: If using low fat or nonfat nondairy milk in place of the coconut milk, add 3 tablespoons of vegetable oil (e.g., melted virgin coconut oil, avocado oil) and reduce the total amount of milk by 3 tablespoons.
Use Other Sweeteners: An equal amount of brown sugar, natural cane sugar, or pure maple syrup can be used in place of the coconut sugar
Nutrition
Serving: 1muffin | Calories: 121kcal | Carbohydrates: 13.7g | Protein: 3.3g | Fat: 5.5g | Saturated Fat: 4.2g | Sodium: 187mg | Fiber: 1.4g | Sugar: 7.1g