3 Ingredient Chickpea Flour Date Muffins (V, GF, Oil-Free)

Moist, tender, and caramel-y: that sums up these3 ingredient chickpea flour date muffins! They are also vegan, oil-free, gluten-free, grain-free & added sugar-free! Have fun customizing the muffins in countless ways (e.g., add spices, vanilla, nuts, seeds or chocolate chips).

3 Ingredient Date Chickpea Flour Muffins

Ooh, how I love a plain muffin recipe, especially one that I can memorize without trying. It is clear I am not alone: my3 ingredient chickpea flour banana muffinsand3 ingredient chickpea flour zucchini muffins, both with suggestions for countless customizations, were hits this past year.

After some thinking, pottering, and testing, I’ve come up with something new, but on the same theme:3 ingredient Chickpea Flour Date Muffins.

Oh my word.As a self-confessed caramel lover, I am crazy abut the not-too-sweet caramel flavor of the muffins. And the texture? A tender, reliable crumb (apologies for my lack of humility), all without eggs, grains, or added fat.

If it has been awhile since you last made muffins, now is the time. You will not be disappointed.

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.

You only need three pantry ingredients to make the muffins. I do not includewaterin 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)
• Pitted dates (any variety)
• Baking powder (certified gluten-free, as needed)

If you want to add more to the basic recipe, please do. I have suggestions in the FAQ section below if you need specific ideas. Istrongly recommendadding a teaspoon of vanilla to enhance the caramel flavor of the dates. These make reliable spice muffins, too.

How to Make 3 Ingredient Chickpea Flour Date Muffins

Note that the complete instructions are also in the recipe card below.

Step One: Quick Soak the Dates

Place the dates in a small mixing bowl. Add the boiling water to the bowl. Let stand for at least 30 minutes to soften.Do not drain.

Step Two: Preheat Oven & Prepare Pan

Preheat the oven to 350F (180C). Line 9 cups of a standard size muffin tin with silicone liners (or paper or foil liners; silicone liners work reliable for straightforward release of the muffins).

Step Three: Blend the Dates

Transfer the dates and their soaking liquid to a blender or food processor. Process until completely smooth. Transfer to a 2-cup (473 mL) measuring cup and add enough water to equal 2 cups.

Step Four: Make the Batter

In a large mixing bowl, whisk the dry ingredients, chickpea flour and baking powder, until blended. Whisk in the salt (as well as any spices that you may decide to add).

Add the date purée and stir until completely combined. If you choose to add anymix-ins(e.g., chocolate chips, dried fruit, chopped nuts), now is the time to stir them into the batter.

Step Five: Divide the Batter

Divide batter evenly between the 9 prepared muffin cups in the muffin pan.

Step Six: Bake

Bake in the preheated oven for 15 to 18 minutes until a rich golden brown and tops are firm to the touch, and a toothpick inserted near the center of a muffin comes out with only moist crumbs attached.

Step Seven: 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.

Hello, caramel muffins…

Flavor and Texture of the Muffins

The muffins have a balanced sweetness (not too much, not too little). The pureed dates are essentiallydate caramel, so it should come as no surprise that the muffins have a caramel butterscotch flavor. The strong flavor of the dates makes the taste of chickpea flour negligible. If you like, add spices to remove any last hint of chickpea flour.

The texture of the muffins is nearly identical to muffins made with all-purpose wheat flour. They are tender and moist (thanks to the dates).

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.
• 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 water in the date puree withfull-fat coconut milk(a go-to for me–coconut caramel muffins!), cashew cream, or runny nut butter or seed butter (e.g., peanut butter, almond butter or sunflower seed butter)
• How can I make the chickpea flour date 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 1.5 teaspoons 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 1.5 teaspoons total) for fragrant spice muffins.
• Dried Fruit:Add up to 1/2 cup (118 mL) of chopped dried fruit, such as raisins, dried apricots, dried cherries, dried cranberries or 1 cup of chopped dried apples (caramel apple muffins!).
• 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, rum extract or coconut 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.

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 Date Muffins (V, GF, Oil-Free)

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Servings: 9 muffins

Ingredients

• 1 cup pitted dates (packed)
• 1.5 cups boiling water
• 1.33 cups chickpea flour (sifted, if lumpy)
• 2.5 teaspoons baking powder certified GF, as needed
• Optional: 1/4 teaspoon fine sea salt
• Optional: 1 teaspoon ground cinnamon, cardamom or allspice
• Optional: 1 teaspoon vanilla extract

Method

1. Place the dates in a small mixing bowl. Add the boiling water to the bowl. Let stand for at least 30 minutes to soften. Do not drain.
2. Transfer the dates and their soaking liquid to a blender or food processor . Process until completely smooth. Transfer to a 2-cup (473 mL) measuring cup and add enough water to equal 2 cups.
3. Preheat the oven to 350F (180C). Line 9 cups of a standard size muffin tin with silicone liners (or paper or foil liners; silicone liners work reliable for straightforward release of the muffins).
4. In a large bowl , whisk the chickpea flour and baking powder until blended. Whisk in salt and/ or cinnamon, if using.
5. Add the date purée and stir until completely combined. If you choose to add any mix-ins (e.g., chocolate chips, dried fruit, chopped nuts) now is the time to stir them into the batter.
6. Divide batter evenly between the 9 prepared muffin cups
7. Bake in the preheated oven for 15 to 18 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.
8. 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. Chickpea flour options: These muffins are made to work with chickpea flour . I do not recommend using any substitutes. 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 1.5 teaspoons 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 1.5 teaspoons total) for fragrant spice muffins. Dried Fruit: Add up to 1/2 cup (118 mL) of chopped dried fruit, such as raisins, dried apricots, dried cherries, dried cranberries or 1 cup of chopped dried apples ( caramel apple muffins!) . 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, rum extract or coconut 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.

Pin this now to find it later

Pin It