Gingerbread Chickpea Flour Muffins (Vegan, GF)

4.93 from 13 votes

Gingerbread Chickpea Flour Muffins (Vegan, GF)

Moist & fragrant gingerbread chickpea flour muffins, made healthy, grain-free and vegan with bananas and chickpea flour. Don't wait until the holidays to make them!

Prep Time5

Cook Time15

Total Time20

Course: Muffins

Cuisine: American

Keyword: chickpea flour, dairy-free, egg-free, gingerbread muffins, gluten-free, grain-free, healthy, oil-free muffins, vegan and grainfree gingerbread muffins, vegan chickpea flour muffins, vegan grain-free oil-free muffins, wfpb muffins no oil

Servings: muffins

Author: Camilla

Ingredients

1 2/3 cups chickpea flour (sifted if especially lumpy)
2 1/2 teaspoons baking powder (certified GF, as needed)
2 teaspoons ground ginger
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/8 teaspoon ground cloves
1/4 teaspoon fine sea salt
1 cup mashed, very ripe bananas (super-squishy, soft bananas)
1/2 cup nondairy milk (e.g.,a almond milk, cashew milk, soy milk)
3 tablespoons molasses (not blackstrap; see notes for options)

US Customary - Metric

Instructions

Preheat oven to 350F (180C) .Line all 12 cups of a standard size muffin tin with paper liners, silicone liners, or foil liners.
In a large bowl, whisk the chickpea flour, baking powder, ginger, cinnamon, allspice, cloves, and salt.
Add the bananas, milk, and molasses to the bowl, stirring until completely blended.
Divide batter evenly between prepared muffin cups (the batter will only fill the cups just over halfway full).
Bake in the preheated oven for 13 to 16 minutes until risen, the centers are set, and a toothpick inserted near the center of each muffin comes out with only moist crumbs attached.
Cool muffins in tin for 10 minute. Remove muffins from tin and serve warm or cool completely on a cooling rack.

Notes

Molasses swap: You can substitute an equal amount of maple syrup, brown rice syrup, agave nectar, or (if not following a vegan diet) honey. I do not recommend blackstrap molasses. It iss bitter, and not very sweet.

Mashed banana alternatives: You can add an equal amount of unsweetened applesauce, or 3/4 cup unsweetened pumpkin puree + 1/4 cup water (or more nondairy milk). You may want to add a few tablespoons of sweetener (such as coconut sugar or date sugar) since these options are much less sweet compared to ripe bananas.

Storage: Store the cooled muffins in an airtight container at (cool) room temperature for 3 days, the refrigerator for 1 week or the freezer for up to 6 months.

Nutrition