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
Scale
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.
