Vegan Chocolate Chickpea Flour Muffins (GF)
Delicious & healthy vegan chocolate chickpea flour muffins! Enjoy for breakfast, snacks, or dessert. They are grain-free & gluten-free.
Servings: 12 muffins
Ingredients
- 3/4 cup cold strong coffee (or water)
- 1/2 cup unsweetened applesauce
- 1/3 cup coconut sugar (see notes for options)
- 1/4 cup avocado oil (or oil of choice)
- 1 tablespoon apple cider vinegar (or lemon juice, or other light colored vinegar)
- 1 teaspoon vanilla extract
- 1.25 cups chickpea flour
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking powder (certified GF, as needed)
- 1/4 teaspoon salt
- Optional: 3 to 5 tablespoons miniature chocolate chips (certified GF, as needed)
Instructions
- Preheat the oven to 400F (200C). Line 12 cups of a standard size muffin tin with paper or foil liners.
- In a large bowl, whisk together the coffee, applesauce, coconut sugar, oil, vinegar and vanilla.
- In a medium bowl, whisk together the chickpea flour, cocoa powder, baking powder, and salt.
- Add the flour mixture to the wet ingredients and stir until just blended (do not overmix).
Stir in chocolate chips, if using. - Divide batter evenly among prepared muffin cups.
- Bake in the preheated oven for 13 to 17 minutes until risen and a toothpick inserted into the center comes out clean.
- Cool muffins in the tin for 10 minutes before removing to a wire rack to cool completely.
Notes
Storage: The cooled muffins will keep in an airtight container at cool room temperature for 2 days, or you can store them longer in the refrigerator (up to 1 week) or the freezer (for up to 6 months).
Vinegar: Any light-colored vinegar, or lemon juice, can be used in place of the cider vinegar.
Nutrition
Serving: 1muffin | Calories: 117kcal | Carbohydrates: 15g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 137mg | Potassium: 169mg | Fiber: 3g | Sugar: 5g | Vitamin A: 8IU | Vitamin C: 0.1mg | Calcium: 50mg | Iron: 1mg