Gingerbread Chickpea Flour Muffins (Vegan, GF)

Moist & fragrant gingerbread chickpea flour muffins, made nourishing, grain-free and vegan. Don’t wait until the holidays to make them!

Vegan Gingerbread Muffins

Oh, bananas. So convenient and satisfying, but also so prone to morphing from lightly freckled perfection to mush in moments.

But that’s ok, because there is sweet splendor in such mushiness. And while you may be reading this and thinking you already have enough banana bread and banana muffin recipes to last a lifetime, I am confident you will still want to add these gingerbread banana muffins to your list.

Specifically, the top of your list!

Vegan Grain-Free Gingerbread Muffins

While these are indeed banana muffins, they don’t taste like it. One bite and you know that these are gingerbread muffins, merely aided by the (sweetness and moistness) bananas.

Dark with molasses and redolent with spices, they are pretty darn sublime with my morning cup of joe, as a late afternoon pick-me-up, or a lightly sweet dessert.

Recipe Benefits

These tender muffins also happen to be:

• Grain-free (made with chickpea flour)
• Gluten-free
• Oil-free
• Vegan (egg-free, dairy-free)
• Refined sugar free
• High in fiber
• Only 99 calories per filling muffin

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.

• chickpea flour, (sifted if especially lumpy)
• baking powder, (certified GF, as needed)
• ground ginger, cinnamon, allspice, and cloves
• fine sea salt
• mashed, very ripe bananas , (especially-squishy, soft bananas; I have alternatives in the notes)
• nondairy milk , (e.g.,a almond milk, cashew milk, soy milk)
• molasses (see notes for options)

Step by Step Directions

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

• Preheat oven to 350F (180C) .Line all 12 cups of a standard sizemuffin tinwith paper muffin liners, silicone muffin liners, or foil liners.
• In alarge bowl, whisk thechickpea flour,baking powder, ginger, cinnamon, allspice, cloves, and salt.
• Add the bananas, milk, and molasses to the bowl, stirring until completely blended.
• Divide batter evenly between prepared muffin cups (the batter will only fill the cups just over halfway full).
• Bake in the preheated oven for 13 to 16 minutes until risen, the centers are set, and a toothpick inserted near the center of each muffin comes out with only moist crumbs attached.
• Cool muffins in tin for 10 minute. Remove muffins from tin and serve warm or cool completely on acooling rack.

Storage

Store the cooled muffins in an airtight container at (cool) room temperature for 3 days, the refrigerator for 1 week or the freezer for up to 6 months.

FAQ

• What can I swap for the molasses?You can substitute an equal amount ofmaple syrup, brown rice syrup, agave nectar, or (if not following a vegan diet) honey.
• Can I use blackstrap molasses?I do not recommend it. Blackstrap molasses is bitter, and not very sweet.
• What can I use in place of mashed banana?You can add an equal amount of unsweetened applesauce, or 3/4 cup unsweetened pumpkin puree + 1/4 cup water (or more nondairy milk). You may want to add a few tablespoons of sweetener (such as coconut sugar or date sugar) since these options are much less sweet compared to ripe bananas.

Expert Tip: Muffin Liners

A wee warning: paper muffin liners can be difficult to remove while the muffins are warm. Once completely cooled, they come off with ease. If you plan on eating these warm, a spritz of nonstick cooking spray in each liner, before filling with batter, aids the liner removal.

Alternatively, use silicone muffin cup liners.

Happy baking everyone!

More Chickpea Flour Muffins to Try

1. Chickpea Flour Pumpkin Muffins {Vegan, Grain-Free, Oil-Free}
2. Chickpea Flour Zucchini Muffins {grain-free, oil-free, vegan}
3. Basic Vegan Chickpea Flour Muffins {grain-free, oil-free}
4. Chocolate Chickpea Flour Muffins {vegan, grain-free}
5. Cranberry Orange Chickpea Flour Muffins {Grain-Free, Vegan}