Blueberry Chickpea Flour Muffins {Gluten-Free}

chickpea flour muffins graphic

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.

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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!)

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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.

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Blueberry Chickpea Flour Muffins

  • Servings: 6
  • Print

Ingredients: 

  • 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)

Directions: 

  • 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.

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I hope you guys love these if you make them! 

28 thoughts on “Blueberry Chickpea Flour Muffins {Gluten-Free}

  1. Okay… I kind of love you. Thanks for creating such a simple, serves-6 recipe so I can eat one fresh out of the oven, save two in the cupboard for muffin-topping – and freeze the rest for snacks. I’ve never seen chickpea flour in the store so I’ll probably be subbing another flour (spelt, as usual, haha :) ) Do you happen to know if the ratio is the same? Even better – I just bought a bunch of applesauce last week to make the chocolate-banana cake squares that Stephanie shared on Mindful Eats and Treats, so I’ll be putting the rest of those to good use by trying this recipe! My frozen blueberries will be so happy to have a new life. Happy Friday!

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      • Thank you for the tip! I’m going to give these a try this weekend :) Your recipes never fail to blow my mind and I am sure this one is no different!

        By the way, this is written as I devour a bowl of chocolate oatmeal with mashed banana and blueberries, with sunbutter and crumbled muffin – inspired by you! :)

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  2. I’ve never worked with chickpea flour, but I am up for trying something new! I really like CCK’s deep dish cookie that is made out of chickpeas, so I am not weirded out by it at all! Also my feelings about muffins are kinda mixed, because one muffin never seems to do it for me, haha.
    That’s a lovely picture of you and the muffin, by the way. All muffins probably wish you could be their model.

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  3. Wow, what an interesting healthy flour and I’m glad you liked it. I have not tried it yet but may suggest to Carolyn (my Mrs.) that she might want to try it for some of her baking There are so many flours out there now; it amazes me!

    Have a great weekend Jacklyn and also to all of the Jacklyn followers here too!

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  4. How cute are you and your little muffins!! I adore chickpea flour, but have actually totally forgotten about it! I used to use it non-stop, but somehow I keep forgetting to purchase more. These little muffins look so dang delicious!

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  5. So I saw these before the nutrition exam and made myself a mental note to stop by at Bulk Barn to get chickpea flour after the exam. I just made these and this was my first time baking with chickpea flour and I have to say I am SUPER impressed with the result! I usually associate gluten free baked goods with a texture that is a little off, but these turned out really nicely. I love that they have the perfect amount of sweetness too! I will be enjoying these with some homemade applesauce now, THANKS for sharing! (P.S. James just had one and really liked it too!)

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  8. I was a bit dubious about these but they turned out perfectly! Tricked the hubby too – he didn’t even realize they were gluten-free. Thanks for the recipe :)

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  9. I tried out your recipe today. And I absolutely love it! Last year I stopped using ordinary grain flour after finding out that it caused most of my headaches. I became a big fan of chickpea flour and use it for pancakes, noodles and cookies. I don’t know why, but it seems that Germans just can’t imagine to use chickpea flour for sweet goodies. Actually I only found very few interesting sweet recipes on German websites. And the few I found mostly need some ingredients that are not easy to get or extremely expensive.
    Your muffin recipe is just perfect. Quick and easy to do and the muffins are so delicious and fluffy.
    I just want to thank you for sharing. I’m gonna bake them again and again and again … :-)

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  10. I tried out your recipe today. And I absolutely love it! Last year I stopped using ordinary grain flour after finding out that it caused most of my headaches. I became a big fan of chickpea flour and use it for pancakes, noodles and cookies. I don’t know why, but it seems that Germans just can’t imagine to use chickpea flour for sweet goodies. Actually I only found very few interesting sweet recipes on German websites. And the few I found mostly need some ingredients that are not easy to get or extremely expensive.
    Your muffin recipe is just perfect. Quick and easy to do and the muffins are so delicious and fluffy.
    I just want to thank you for sharing.

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  12. I didn’t really like the muffins but I did not give up. I doubled the recipe, made a cake, cooked it for a 35 minutes and it turned out great. I have not tried freezing it but my GF friend loved it. It is a little dry and a little crumbly but it works. I have made it as a cake twice. cheers

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    • Hi! The applesauce is largely to make the muffins more moist so if I were you, I would try increasing the oil to 1/4 cup. Or you could try using yogurt instead! You may also want to increase the sweetener slightly it you like a sweeter muffin since the applesauce imparts some sweetness. I hope it works out if you try them!!

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  14. Made these tonight and love them — not too sweet and very tender. Only sad the recipe was for 6 muffins. Planning to make a double batch tomorrow and pop into the freezer for lunches. Thank you so much for this recipe!

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