Vegan Oil-Free Chickpea Muffins (GF, Grain-Free)

5 from 20 votes

Vegan Oil-Free Chickpea Muffins (GF, Grain-Free)

Healthy vegan, oil-free chickpea muffins that are tender, sweet and delicious! Made with chickpeas, chickpea liquid, & chickpea flour, they are also oil-free, easy to make, & have 137 calories & 5 grams protein each.

Prep Time5

Cook Time18

Total Time23

Course: Grain-Free Vegan Muffins

Cuisine: American

Keyword: Bread, easy, easy wfpbno breakfast, gluten-free, grain-free, healthy, oil-free, vegan, wfpb muffins, wfpbno bread, wfpbno gluten-free muffins, wfpbno muffins

Servings: muffins

Author: Camilla

Ingredients

1 15- ounce can chickpeas undrained
1/2 cup 128 g creamy nut butter (see notes for options)
1/3 cup 48 g coconut sugar (see notes for options)
1 and 1/2 teaspoons vanilla extract
Optional: 1/2 teaspoon ground cinnamon
3/4 cup 90 g chickpea flour
3 tablespoons tapioca starch see notes for options
2 and 1/2 teaspoons baking powder certified GF, as needed

Instructions

Preheat the oven to 400F (200C). Line a 12 cup standard size muffin tin with paper or foil liners.
In a blender or food processor, place the chickpeas (including all of the liquid), nut butter, coconut sugar, vanilla and (optional) cinnamon. Puree until completely smooth.
Add the chickpea flour, tapioca starch, and baking powder; blend until smooth, stopping to scrape down sides of container.
Divide batter evenly between prepared muffin cups.
Bake in the preheated oven for 14 to 18 minutes until golden brown and a toothpick inserted in the center comes out with only moist crumbs attached.
Cool in muffin tin for 5 minutes. Remove muffins from tin and cool completely.

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.

Chickpea Tip: I recommend using reduced sodium chickpeas to control the overall salt in the recipe.

Sweetener: Feel free to use any other granular sweetener (e.g., brown sugar) in place of the coconut sugar.

Tapioca Tip: An equal amount of arrowroot or potato starch can be used in place of the tapioca starch. If you do not need these to be grain-free, you can use cornstarch as well.

Nut Butter Tips: Use any variety of creamy nut butter you like, such as peanut, almond or cashew. I prefer to use varieties that only contain nuts and salt, but use what suits your needs, budget and preference.

Nut-Free Options: For a nut-free option, use an equal amount of sunflower seed butter or well-stirred tahini. Note that sunflower seed butter will tinge the muffins pale green. They are perfectly fine, it's simply a sunflower seed side effect. You can also use an equal amount of coconut butter. I have an easy DIY coconut butter recipe that you can make in minutes.

Nutrition