This is one of those recipes that took me by surprise. I had a big bag of chickpea flour staring at me from my cupboard and very little idea what to do with it.
But muffins and I are pretty much tied at the hip these days so I figured it was worth a shot.
I just made 6, thinking there was a decent chance that they wouldn’t be that great and not wanting to waste more ingredients than necessary. But lo and behold, they came out of the oven and were just lovely.
Before getting to the recipe, let’s talk about chickpea flour for a minute! I’ve mentioned before that raw chickpea flour tastes HORRIBLE. Even the smell is quite the turn-off for me. And one possible reason behind that is the fact that raw legumes contain toxic substances like trypsin inhibitors and hemagglutinins (source and source) that get eliminated by cooking. So while chickpea flour is simply ground dry chickpeas in which those substances are hanging out, you’ve just got to give it some heat and they vanish (and presumably take the gross taste with them!)
I promise it doesn’t taste like you’re biting into a big ball of blended chickpeas with a few blueberries studded throughout. Ew. I admittedly find that there’s something about them that makes you stop and think “oh… what is that taste?!” but in a good way.
They’re also loaded with protein, fibre, folate and manganese (among a whole bunch of other good things I won’t bore you with) so cheers to THAT.
Blueberry Chickpea Flour Muffins
- 1 cup chickpea flour
- 1/3 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 large egg, lightly beaten
- 1 apple sauce carton, unsweetened (104 mL)
- 3 Tbsp Oil (I used Canola)
- 1/2 cup blueberries (fresh or frozen)
- Preheat oven to 375F and lightly grease or line a muffin tin with liners.
- In a medium bowl, combine all dry ingredients (chickpea flour to salt) and whisk together.
- In a large bowl, combine egg, apple sauce and oil.
- Pour dry ingredients into wet and stir until moistened.
- Fold in the blueberries.
- Pour batter into 6 muffin cups and bake for 15-20 minutes (mine took about 18), until tops are set and browned a bit and a bit of pressure on the top doesn’t make a dent.
- Let cool a bit on a wire rack before enjoying.
I hope you guys love these if you make them!