If you’re looking for a wholesome treat that’s as delicious as it is nutritious, the Vegan Chickpea Muffins Recipe is about to become your new favorite. These muffins bring together the subtle sweetness of ripe banana and maple syrup with the hearty texture of chickpeas and oat flour, creating something wonderfully soft, moist, and satisfying. Whether you’re vegan, gluten-conscious, or just love a muffin packed with flavor and fiber, this recipe makes an easy, crowd-pleasing snack or breakfast that feels indulgent without any guilt.
Ingredients You’ll Need
The beauty of this Vegan Chickpea Muffins Recipe is in its simplicity. Each ingredient is thoughtfully chosen to add not just flavor but texture, moisture, and a lovely depth of color. You’ll find that these pantry staples come together effortlessly for a baking experience that’s straightforward yet rewarding.
- Cooked chickpeas: Provides protein and a creamy texture that replaces eggs effortlessly.
- Ripe banana: Adds natural sweetness and moisture to keep muffins soft.
- Maple syrup: Brings a subtle, caramel-like sweetness that blends beautifully.
- Unsweetened almond milk: Keeps the batter light and dairy-free for a vegan-friendly base.
- Coconut oil: Adds richness and keeps the muffins tender with a hint of tropical flavor.
- Vanilla extract: Enhances all flavors and adds a warm aroma.
- Oat flour: Gives a hearty, slightly nutty flavor while being gluten-friendly.
- Whole wheat flour: Adds structure and a wholesome depth to the muffins.
- Baking powder & baking soda: Essential for giving the muffins their perfect rise and fluffy texture.
- Cinnamon: Adds warmth and a subtle spice that pairs beautifully with the banana and chickpeas.
- Salt: Balances the sweetness and enhances the overall flavor.
- Optional vegan white chocolate chips or chopped walnuts: For a little extra indulgence and crunch.
How to Make Vegan Chickpea Muffins Recipe
Step 1: Preheat and Prepare
Start by setting your oven to 350°F (175°C). Prepare your muffin tin by lining it with paper liners or lightly greasing with coconut oil, which will prevent sticking and make cleanup a breeze. Getting this done ahead sets the stage for smooth baking.
Step 2: Blend the Wet Ingredients
Pop the cooked chickpeas, ripe banana, maple syrup, almond milk, melted coconut oil, and vanilla extract into a food processor or blender. Blend until perfectly smooth and creamy without any chunks. This is the magic base that imparts an incredible creaminess to the muffins without using eggs or dairy.
Step 3: Mix the Dry Ingredients
In a large bowl, whisk together the oat flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt. Combining the dry ingredients well ensures your muffins will have a uniform texture and rise beautifully when baked.
Step 4: Combine Wet and Dry
Pour the smooth chickpea mixture into the bowl with the dry ingredients. Gently fold them together with a spatula or wooden spoon just until combined. Resist the urge to overmix; this keeps your muffins wonderfully tender rather than tough.
Step 5: Add Your Mix-Ins
If you’re going for a little extra fun and flavor, fold in vegan white chocolate chips or chopped walnuts. The white chocolate chips bring a sweet creaminess and the walnuts, a satisfying crunch, complementing the muffins’ moist texture perfectly.
Step 6: Fill and Bake
Divide the batter evenly into the muffin cups, filling each about three-quarters full to leave room for that lovely rise. Bake for 18 to 22 minutes until the muffin tops turn a delicate golden color and a toothpick inserted into the center comes out clean—the sign of perfect doneness.
Step 7: Cool Before Enjoying
Once baked, allow your Vegan Chickpea Muffins Recipe to cool in the tin for about 5 minutes before transferring them to a wire rack. Cooling helps the muffins set, making them easier to handle and enhancing the flavor.
How to Serve Vegan Chickpea Muffins Recipe
Garnishes
To elevate these muffins, consider topping them with a light spread of vegan butter or a drizzle of maple syrup. A sprinkle of cinnamon sugar or a handful of fresh berries on the side brightens the presentation and adds freshness.
Side Dishes
These muffins pair wonderfully with a hot cup of tea or your favorite plant-based coffee. For a heartier breakfast, serve alongside a fresh fruit salad or a bowl of coconut yogurt—both balance the natural sweetness and boost nutrition.
Creative Ways to Present
Turn your Vegan Chickpea Muffins Recipe into a charming brunch feature by slicing them in half and creating mini sandwich stacks with nut butter and thin apple slices. They also make delightful portable snacks when wrapped individually for on-the-go enjoyment.
Make Ahead and Storage
Storing Leftovers
Store any leftover muffins in an airtight container at room temperature for up to 3 days. Keeping them sealed maintains their moisture while preventing them from drying out, letting you enjoy the fresh-baked goodness later.
Freezing
These muffins freeze beautifully. Wrap each muffin individually in plastic wrap or place them in a freezer-safe bag and store for up to 3 months. When you want a quick snack, just grab one out and thaw.
Reheating
To warm up your vegan chickpea muffins, pop them in a toaster oven or microwave for about 20-30 seconds. Reheating restores that just-baked softness and brings out the flavors like they are fresh from the oven.
FAQs
Can I use canned chickpeas for this recipe?
Absolutely! Using canned chickpeas that are drained and rinsed is a convenient and perfect substitute for cooked chickpeas, making this Vegan Chickpea Muffins Recipe super quick to whip up.
Can I substitute the flours?
Yes, you can experiment with different flours like spelt or all-purpose, but oat flour and whole wheat flour give the best texture and wholesome flavor to these muffins. Keep in mind the proportions might need slight adjustments.
Are these muffins gluten-free?
If you use certified gluten-free oat flour and substitute whole wheat flour for a gluten-free version, then yes, you can enjoy these muffins gluten-free. Just make sure all other ingredients are also gluten-free certified.
What are some other mix-in ideas?
Feel free to get creative! Dried fruits, pumpkin seeds, shredded coconut, or dairy-free chocolate chips all make excellent additions to change up the flavors and textures of the muffins.
Can these muffins be made nut-free?
Definitely. To keep the recipe nut-free, use seed-based milk like oat or rice milk instead of almond milk, and avoid nuts as mix-ins. Coconut oil and the other ingredients remain safe for nut-free diets.
Final Thoughts
If you’ve been searching for a muffin that’s both comforting and nourishing, this Vegan Chickpea Muffins Recipe is a total winner. It’s straightforward to make, packed with wholesome ingredients, and irresistibly delicious. Give it a try—you might just find your go-to muffin that your whole family loves!
Print
Vegan Chickpea Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
Delicious and wholesome vegan chickpea muffins made with natural sweeteners and whole grains. These muffins combine the creaminess of blended chickpeas and ripe banana with the warmth of cinnamon, making them a perfect healthy snack or breakfast option. They are easy to prepare, oil-based for moisture, and can be customized with vegan white chocolate chips or walnuts for added texture and flavor.
Ingredients
Wet Ingredients
- 1 ½ cups cooked chickpeas (or 1 can, drained and rinsed)
- 1 medium ripe banana
- ½ cup maple syrup (or agave nectar)
- ¼ cup unsweetened almond milk (or any plant-based milk)
- ¼ cup coconut oil, melted (or neutral oil like canola)
- 1 tsp vanilla extract
Dry Ingredients
- 1 cup oat flour (or blended rolled oats)
- ½ cup whole wheat flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
Optional Mix-ins
- ¼ cup vegan white chocolate chips or chopped walnuts
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with coconut oil to prevent sticking.
- Blend the Wet Ingredients: In a food processor or high-speed blender, combine the chickpeas, ripe banana, maple syrup, almond milk, melted coconut oil, and vanilla extract. Blend until the mixture is completely smooth and creamy with no visible chunks.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the oat flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt until well combined.
- Combine the Mixtures: Pour the blended chickpea mixture into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until the batter is just combined. Avoid overmixing to keep the muffins soft.
- Add Optional Mix-ins: If using vegan white chocolate chips or chopped walnuts, fold them into the batter until evenly distributed.
- Fill the Muffin Tin: Use a spoon or scoop to divide the batter evenly among the muffin cups, filling each one about three-quarters full to allow room for rising.
- Bake the Muffins: Place the muffin tin in the oven and bake for 18 to 22 minutes, or until the tops are lightly golden and a toothpick inserted in the center of a muffin comes out clean.
- Cool Before Serving: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before eating or storing.
Notes
- Ensure the chickpeas are well rinsed and drained if using canned for best texture.
- Do not overmix the batter to keep muffins tender and moist.
- You can substitute oat flour with gluten-free flour if needed for a gluten-free version.
- These muffins store well at room temperature in an airtight container for up to 3 days or can be frozen for longer storage.
- Add your favorite nuts or dried fruit as alternative mix-ins for variety.
