Vegan Cranberry-Orange Chickpea Flour Muffins (Grain-Free)

4.86 from 7 votes

Vegan Cranberry-Orange Chickpea Flour Muffins (Grain-Free)

Fresh cranberry-orange muffins, made with chickpea flour and sweetened with maple syrup! They are naturally grain-free, vegan, and perfect for fall and winter mornings.

Prep Time10

Cook Time24

Total Time34

Course: Grain-Free Vegan Muffins

Cuisine: American

Keyword: chickpea flour muffins, cranberry orange muffins that are grain-free and vegan, dairy-free, egg-free, grain-free, vegan chickpea flour muffins, vegan cranberry muffins, vegan gluten free muffins, vegan grain-free muffins

Servings: muffins

Author: Camilla

Ingredients

1 and 1/2 cups 180 g chickpea flour (sifted if lumpy)
2 and 1/4 teaspoons baking powder
1/4 teaspoon fine sea salt
1/2 cup 125 mL unsweetened applesauce
1/3 cup 75 mL pure maple syrup
2 tablespoons 30 mL vegetable oil of choice (I used avocado oil)
2 teaspoons finely grated orange zest
2 tablespoons freshly squeezed orange juice
1 teaspoon vanilla extract
1 and 1/4 cups 125 g fresh or frozen (thawed) cranberries, coarsely chopped

Instructions

Preheat oven to 350F (180C) . Line all 12 cups of a standard size muffin tin with paper or foil liners.
In a large bowl, whisk together the chickpea flour, baking powder and salt. Add theapplesauce, syrup, oil, zest, juice, and vanilla, stirring until blended and smooth. Gently stir in the cranberries.
Divide batter evenly between prepared muffin cups.
Bake in the preheated oven for 20-24 minutes until golden brown at edges and centers feel firm to the touch. Cool in pan on a cooling rack for 5 minutes, then remove muffins to rack to cool completely.

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.

Nutrition