Rich and satisfying (yet nourishing!) vegan chocolate chickpea flour muffins, reliable for breakfast, snacks, or dessert. They are grain-free & gluten-free.
I’ll cut to the chase:chocolate.
Chocolate muffins, to be precise. Moist, rich, and satisfying, they are just what your December mornings need.
Vegan Chocolate Chickpea Flour Muffin Benefits
These muffins taste decadent, but they also happen to be:
- Vegan (no eggs, no dairy)
- Refined sugar free
- Grain-free
- Gluten-free
- Nut-free
Making the batter requires about 3 minutes of time, followed by a brief bake. They are ready, start to finish, in under 30 minutes, which is especially ideal during the busy holiday season.
Chickpea Flour for Grain-Free Egg-Free Muffins
The key to making these reliable muffins both grain-free and vegan is chickpea flour.
This inexpensive, wholesome flour is made from finely ground dried chickpeas and works as both an egg-replacement and flour replacement. It is pretty memorable. Chickpea flour is also packed with protein and fiber, vitamins and minerals.
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.
- cold strong coffee (or water)
- unsweetened applesauce
- coconut sugar
- avocado oil (or oil of choice)
- cider vinegar (or any light-colored vinegar, or lemon juice)
- vanilla extract
- chickpea flour
- unsweetened cocoa powder
- baking powder (grain-free, as needed)
- salt
- Optional: miniature semisweet chocolate chips
How to Make Vegan Chocolate Chickpea Flour Muffins (GF)
Note that the complete instructions are also in the recipe card below.
Step One: Preheat Oven and Prepare Muffin Tin
Preheat the oven to 400F (200C). Line 12 cups of a standard size muffin tin with paper or foil liners.
Step Two: Combine Wet Ingredients
In a large bowl, whisk together the coffee, applesauce, coconut sugar, oil, vinegar and vanilla.
Step Three: Combine Dry Ingredients
In a medium bowl, whisk together the chickpea flour, cocoa powder, baking powder, and salt.
Step Four: Combine Wet and Dry Ingredients
Add the flour mixture to the wet ingredients and stir until just blended (do not overmix). Stir in chocolate chips, if using.
Step Five: Portion the Batter
Divide batter evenly among prepared muffin cups.
Step Six: Bake
Bake in the preheated oven for 13 to 17 minutes until risen and a toothpick inserted into the center comes out clean.Cool muffins in the tin for 10 minutes before removing to a wire rack to cool completely.
Tip: Use a Quick-Release Scoop for Portioning Batter
If you like to bake muffins and cupcakes with any regularity, and you do not yet own one of these quick-release scoops, I recommend remedying the situation post haste.
They make portioning batter a cinch (no more guessing and redistributing), which means every muffin or cupcake will be the same size. They are also great for making kitchen sink-size cookies and scooping ic cream, too.
Storing the Muffins
The cooled muffins will keep in an airtight container at cool room temperature for 2 days, or you can store them longer in the refrigerator (up to 1 week) or the freezer (for up to 6 months).
Happy baking!
More Vegan & Grain-Free Chickpea Flour Recipes to Love:
- Double Chocolate Chickpea Flour Cookies {vegan, grain-free}
- Grain-Free Vegan Lemon Poppy Seed Muffins
- Chickpea Flour Beer Bread {3 ingredients, vegan}
- Chickpea Flour Biscotti {vegan, grain-free}
- Chickpea Flour Chocolate Chip Cookies {vegan, grain-free}
- Chickpea Flour Shortbread Cookies {4 ingredients, grain-free, vegan}
- Chickpea Flour Chocolate Cake
- Chickpea Flour Carrot Cake Bites
- Chocolate Chickpea Flour Muffins
- Chickpea Flour Gingerbread Bundt Cake
Vegan Chocolate Chickpea Flour Muffins (GF)
- Prep Time: 5 minutes
- Cook Time: 17 minutes
- Total Time: 22 minutes
- Servings: 12 muffins
Ingredients
- 3/4 cup cold strong coffee (or water)
- 1/2 cup unsweetened applesauce
- 1/3 cup coconut sugar (see notes for options)
- 1/4 cup avocado oil (or oil of choice)
- 1 tablespoon apple cider vinegar (or lemon juice, or other light colored vinegar)
- 1 teaspoon vanilla extract
- 1.25 cups chickpea flour
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking powder (certified GF, as needed)
- 1/4 teaspoon salt
- Optional: 3 to 5 tablespoons miniature chocolate chips (certified GF, as needed)
Method
- Preheat the oven to 400F (200C). Line 12 cups of a standard size muffin tin with paper or foil liners.
- In a large bowl , whisk together the coffee, applesauce, coconut sugar , oil, vinegar and vanilla.
- In a medium bowl , whisk together the chickpea flour , cocoa powder , baking powder , and salt.
- Add the flour mixture to the wet ingredients and stir until just blended (do not overmix). Stir in chocolate chips, if using.
- Divide batter evenly among prepared muffin cups.
- Bake in the preheated oven for 13 to 17 minutes until risen and a toothpick inserted into the center comes out clean.
- Cool muffins in the tin for 10 minutes before removing to a wire rack to cool completely.
Notes
Storage: The cooled muffins will keep in an airtight container at cool room temperature for 2 days, or you can store them longer in the refrigerator (up to 1 week) or the freezer (for up to 6 months). Vinegar: Any light-colored vinegar, or lemon juice, can be used in place of the cider vinegar .
