I am a huge huge fan of chickpea flour but used to limit my use of the ingredient to thickening soups and making pizza crust or flatbread. I saw Ambitious Kitchen’s banana bread recipe and was inspired. After several tests on my own, I landed on these chickpea flour muffins!
While I loved the loaf, it was a little dense for me and, I love the grab and go nature of muffins for more of a weekly recipe. It also takes wayyy less time to get these out of the oven!
Topping & Filling Suggestions
There are plenty of topping/filling options with any muffin, but these are best with blueberries (I’ve done both fresh and frozen) or chocolate chips (duh). You can also try adding shredded coconut or chopped nuts in the batter, or a sprinkle of hemp seeds on top. To add a little extra protein, I like to smear some nut butter on them before I head out the door or have them with a side of yogurt. The great thing about these chickpea flour muffins is that by mixing and matching toppings you can make them a little bit different each time!
No Sugar Added Chickpea Flour Muffins
If you have little ones in the house, I highly recommend checking out my adapted version of this muffin recipe with no added sugar. The recipe makes the perfect amount of batter for a dozen “adult size” and a dozen mini baby-sized muffins. Check out the recipe here: No Sugar Added Chickpea Banana Muffins.
Chickpea Flour Banana Muffins
- 3 medium very ripe bananas, mashed
- 2 tbsp melted dairy-free butter or coconut oil
- 2 tbsp honey or pure maple syrup
- 1 tbsp vanilla extract
- 2 large eggs (or 2 flax or chia eggs)
- 3-4 tbsp non-dairy milk
- 2 tsp apple cider vinegar
- 1.5 cups chickpea flour (garbanzo bean flour)
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
Optional Add-In Ideas
- 1/2 cup chocolate chips
- 1/2 cup chopped walnuts or pecans
- 1 cup blueberries
- 1 cup shredded coconut
- sliced banana or hemp seeds to top with
- Preheat oven to 350 degrees F. Spray a muffin tin with olive oil cooking spray or grease lightly with coconut oil, grass-fed butter, or earth balance. Recipe makes 15 regular sized muffins or 12 regular and 6 mini muffins.
- In a medium bowl, whisk together chickpea flour, baking soda, cinnamon and salt; set aside.
- In a large bowl, combine bananas, butter or oil, honey, vanilla extract, eggs, milk and apple cider vinegar; mix until well combined and creamy. Add dry ingredients to wet ingredients and mix until just combined. Fold in any of the optional add-ins: I recommend dark chocolate chips and blueberries.
- Pour batter into prepared pan and smooth top. Add one slice of banana to the top of each if you wish. Bake for 14-16 minutes or until tester inserted into center comes out clean. Do not over bake. Remove from oven and place on wire rack to cool for 10 minutes, then carefully invert, remove and place back on wire rack to cool completely.
- Enjoy as a pre-workout snack or have a couple with nut butter and extra berries for breakfast!
For more muffin inspiration, check out my roundup of 20+ muffin recipes from Registered Dietitians!