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.


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

  • Servings: 6
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  • 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! 

Apple Carrot Oat Muffins


Muffins have acquired quite the bad little rap. And oftentimes commercial muffins are indeed more like cake than anything. But I’m here to tell you that they have the potential to be a wholesome creation that can be enjoyed on the regular. Let’s stop fearing the muffin, people!


I keep a constant muffin stash in my freezer because it’s just so easy to give one a quick nuke in the microwave, pop it into a container and GO.

I just sort of winged this recipe yesterday but I’m glad I wrote down what I did because they went so quickly that I’ve already made a second batch. I love them with a slather of Sunbutter (like just about everything else I eat) but they’re great plain too!


I made the first batch with a half cup of whole wheat flour and a half cup of all-purpose because I didn’t feel like dirtying the blender to grind up oats. But the second time around I was feeling a bit less lazy and went for a full cup of oat flour. I can’t say that I liked one version over the other so the choice is entirely yours.


Makes 11 medium-sized muffins

  • 1 cup quick oats
  • 1 cup oat flour OR ½ cup each whole wheat flour and all-purpose flour
  • ½ cup brown sugar
  • ½ tsp salt
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ cup plain greek yogurt
  • 2 large eggs
  • 1 tsp vanilla
  • ¼ cup melted coconut oil
  • ¾ cup peeled and chopped apple (about 1 large)
  • 1 cup grated carrot

1. Preheat oven to 375 F.
2. Mix all dry ingredients (oats through to cinnamon).
3. Mix wet ingredients (yogurt through to coconut oil).
4. Stir wet ingredients into dry until just moistened. Try not to over-stir!
5. Fold in the apple and carrot until just combined.
6. Pour batter into muffin tin (mine doesn’t stick but you can line or oil yours if you’re worried).
7. Bake for about 16-18 minutes (mine took 17), until tops are set and a toothpick comes out clean.

Note: I made 11 because a full dozen would have yielded muffins a bit small for my liking but it’s totally up to you!


I promise muffins aren’t evil – go enjoy every bite! 

Not Yo Gramma’s Prune Balls


So my brothers have a bit of a love affair with prunes. For months I’ve been calling them “grandma Justin” and “grandma Joel” because what person under 100 years old actually really likes prunes?! But then recently, I needed a quick snack and found myself dipping a prune into peanut butter and I … loved it. Whoops. So I guess we’re just one big happy family of grandmas.



When I first made these, I just sort of threw things in my food processor and wasn’t sure if they were worthy of sharing. But I seem to reach for one every time I open the fridge and when I had a friend try one she asked for the recipe, which was all the confirmation I needed.


They are just about as easy as it gets, healthy enough to grab for breakfast and pretty darn good. Especially if you’re part of the grandma club.

Makes about 20 balls

  • 1 cup rolled oats
  • 3/4 cup prunes
  • 1/2 Peanut Butter (Sunbutter works too!)
  • 1/2 tsp Vanilla
  • 1/8 tsp salt
  • Optional: 1 Tbsp Maple Syrup

1. Put oats into a food processor and grind until quite fine (they don’t have to be a flour, just sandy).
2. Add the rest of the ingredients and process until everything is broken brown and pebbly, and a little piece sticks between your fingers when pressed.
3. Have a taste and decide whether you think they’re sweet enough as is or need maple syrup.
4. Roll into balls (mine were a bit smaller than golf balls).


How do you feel about prunes? Please feel free to talk to me in the comments section… I love hearing from you!