3 ingredient chickpea flour banana muffins that are vegan, oil-free, gluten-free, grain-free & added sugar-free! They are moist, tender, and customizable (e.g., add spices, vanilla, nuts, seeds or chocolate chips).
3-Ingredient Vegan Gluten-Free Banana Muffins
I have made many a muffin with chickpea flour. For example, theseGingerbread Muffins,Pumpkin Muffins, andChocolate Muffins. It is hard to pick a go-to. These brand new, golden banana beauties, though, may be leading the pack.
The inspiration for these particular muffins? Minimalism at its reliable. Add to that my never-ending supply browning bananas on the kitchen countertop. So how about some 3-ingredient, 1 bowl, under 30 minutes (total time) muffins? Chickpea flour makes it possible, and satisfying.
Recipe Benefits
- Vegan (egg-free, dairy-free)
- Grain-Free
- Gluten-Free
- Oil-free (e.g., no coconut oil, olive oil, or avocado oil)
- Nut-free (e.g., no peanut butter, almond flour, or added nuts)
- Seed-free
- Added Sugar-Free
- Fast & Straightforward to Make
- Frugal
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.
As promised, you only need three ingredients to make the muffins. I do not include water in my ingredient count for this, or other recipes on Nbirz (I assume everyone has running water). Likewise, I do not count salt, since it is optional (but recommended, to heighten flavor).
Here is what you will need:
- Chickpea flour (also called garbanzo bean flour)
- Finely mashed, very ripe bananas
- Baking powder (certified gluten-free, as needed)
If you want to add more to the basic recipe, such as spices, vanilla extract, chocolate chips/chunks, or additional fruit (fresh or dried), I say YES, do it! Go as exuberant or minimal as you prefer. I have some suggestions in the FAQ section below if you need specific ideas.
Tip: Use Very Ripe Bananas
It iscriticalthat you use very ripe (lots of black on the peel), especially-soft and squishy bananas for this recipe to work. As bananas ripen, their starch breaks down (soft squishiness) and becomes sugar (sweetness). Starchy, not so sweet bananas = dreary, dry muffins.
I suggest freezing your ripe bananas. Once my bananas reach the especially-squishy ripe stage, I peel and freeze them for my future baking recipes. When you are ready to use the frozen bananas, defrost (on the counter, or use a microwave).Do not drain off any of the liquid from the defrosted bananas(use it all).
Step by Step Instructions
Note that the complete instructions are also in the recipe card below.
Step One: Preheat Oven & Prepare Pan
Preheat the oven to 350F (180C). Line 9 cups of a standard size muffin tin with paper or foil liners.
Step Two: Make the Batter
In a large mixing bowl, whisk the chickpea flour and baking powder until blended. Whisk in the salt (as well as any spices that you may decide to add).
Add the mashed banana and water. Stir until completely blended (no dry ingredients remain).
If you choose to add any mix-ins, now is the time to stir them into the batter.
Step Three: Divide the Batter
Divide the batter between the prepared nine lined cups of the prepared muffin tin. I like the convenience of my large, spring-handled scoop, but a regular large spoon also does the trick.
Step Four: Bake
Bake the muffins in the preheated oven for 14 to 17 minutes until light golden brown, the tops are firm to the touch, and a toothpick inserted near the center of a muffin comes out with only moist crumbs attached.
Step Five: Cool the Muffins
Cool the muffins, in the muffin tin, for 5 minutes. Remove the muffins from the tin and cool completely on a cooling rack.
Muffin time!
FAQ
- How should I store the muffins?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.
- What is the texture of the muffins?The texture of the muffins is nearly identical to a muffin made with all-purpose wheat flour. They are tender, but not as moist as muffins that are made with oils or other fats (more of a bread-like texture).
- What is the taste of the muffins?The flavor of banana shines through and the taste of chickpea flour is negligible. If you like, add spices or vanilla to enhance the flavor. The muffins are not overly sweet since they depend on the sweetness of the bananas.
- Can I substitute a different flour in place of the chickpea flour?No. This recipe is specifically designed for use with chickpea flour.
- How can I make the muffins moister?
- Oil Version:Replace some or all of the water with oil or melted vegan butter.
- No-Oil Version: Replace some of the banana with cashew cream, full-fat coconut milk, or runny nut or seed butter (e.g., peanut butter, almond butter or sunflower seed butter)
- How can I make the muffins sweeter?You can add 1 to 3 tablespoons of the sweetener of your choice, such as coconut sugar, maple syrup, brown sugar, or (if you are not following a vegan diet) honey. Adding other ingredients (e.g., chocolate chips, dried fruit or fresh fruit) will also make the muffins sweeter (see ideas below).
Add-In Suggestions
The options for add-ins to these straightforward chickpea muffins are vast! Consider one, or a combination of several, of the following options to customize your muffins to your tastes.
- Spices:Add 1/4 to 1 teaspoon of your go-to spice, such as cinnamon, nutmeg, cardamom, allspice, ginger, or pumpkin pie spice. Or add a combination of spices (no more than 1 teaspoon total).
- Dried Fruit:Add up to 1/2 cup (118 mL) of chopped dried fruit, such as raisins, apricots, cherries. blueberries, or figs.
- Fresh Fruit:Add up to 3/4 cup chopped fruit or berries to the batter. For example, blueberries, raspberries, chopped ripe (but not overripe) banana, apples, or mango. You will likely need to bake the muffins for an additional two to five minutes, depending on the moisture of the fruit and quantity added.
- Chocolate:Add up to 1/2 cup of your go-to chocolate chips or chunks.
- Nuts or Seeds:Add up to 1/2 cup chopped nuts or seeds, such as walnuts, pecans, peanuts, pepitas, or sunflower seeds. Alternatively, sprinkle a few nuts or seeds on top before baking.
- Extracts or Zests:Add a teaspoon of vanilla or 1/4 to 1/2 teaspoon of almond extract. Or add one to two teaspoons of finely grated lime, lemon or orange zest.
- Coconut:Add up to 1/2 cup shredded or flake unsweetened coconut (toasted or un-toasted). Alternatively, sprinkle the tops of the muffins with coconut before baking.
Happy baking!
Ultimate Collection of Chickpea Flour Recipes
Chickpea flour is one of my go-to ingredients for gluten-free baking. You can see all of mychickpea flour recipesHERE.
3 Ingredient Chickpea Flour Banana Muffins (V, GF, Oil-Free)
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Servings: 9 muffins
Ingredients
- 1 1/3 cups chickpea flour (sifted, if lumpy)
- 2 1/2 teaspoons baking powder certified GF, as needed
- Optional: 1/4 teaspoon fine sea salt
- Optional: 1 teaspoon ground cinnamon
- 1 1/2 cups finely mashed (VERY ripe bananas–especially mushy!)
- 1/3 cup water
- Optional: 1 teaspoon vanilla extract
Method
- 1. Preheat oven to 350F (180C). Line 9 cups of a standard size muffin pan with paper or foil liners. (Optional: spritz the interior of the liners with cooking spray to prevent sticking–see note).
- 2. In a large bowl , whisk the chickpea flour and baking powder until blended. Whisk in salt and/ or cinnamon, if using.
- 3. Add the banana, water and (optional) vanilla to the chickpea flour mixture, stirring until well-blended. Divide batter evenly between the 9 prepared muffin cups
- 4. Bake in the preheated oven for 14 to 17 minutes until tops are firm to the touch, and a toothpick inserted near the center of a muffin comes out with only moist crumbs attached.
- 5. Cool the muffins, in the muffin tin , for 5 minutes. Remove the muffins from the tin and cool completely on a cooling rack .
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. Use Very Ripe Bananas: It is very important to use very ripe (lots of black on the peel), especially-soft and squishy bananas for this recipe to work. If using ripe bananas that have been frozen, do not drain off any of the liquid post-thaw–use it as part of the total measurement. Chickpea flour options: These muffins are made to work with chickpea flour . I do not recommend using any substitutes.
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