If you have been searching for a delightful and wholesome treat that beautifully balances nutrition and flavor, then you must try this Vegan Chickpea Muffins Recipe. These muffins are delightfully moist with a subtle sweetness from banana and maple syrup, plus a wholesome texture thanks to chickpeas and whole wheat flour. Whether you want a quick breakfast, a satisfying snack, or a cozy addition to your afternoon tea, these muffins offer a nutritious burst of energy without any animal products. This recipe not only feels indulgent but is also easy to whip up, promising a delicious experience with every bite.
Ingredients You’ll Need
Gathering simple pantry staples is all you need to make these flavorful muffins. Each ingredient plays a crucial role: chickpeas provide protein and moisture, ripe banana adds natural sweetness and binds the batter, while the blend of oat and whole wheat flours ensures a tender crumb with a satisfying bite.
- 1 ½ cups cooked chickpeas: Acts as a creamy, protein-rich base that boosts texture and nutrition.
- 1 medium ripe banana: Adds natural sweetness and moisture, keeping the muffins tender.
- ½ cup maple syrup: Provides gentle sweetness with rich depth and a touch of caramel notes.
- ¼ cup unsweetened almond milk: Lightens the batter and helps blend ingredients smoothly.
- ¼ cup coconut oil, melted: Offers healthy fats and a delicate hint of coconut flavor.
- 1 tsp vanilla extract: Elevates the aroma and rounds out the flavor profile beautifully.
- 1 cup oat flour: Brings a mild nuttiness and great moisture retention.
- ½ cup whole wheat flour: Adds hearty texture and a touch of earthiness.
- 1 ½ tsp baking powder: Helps the muffins rise evenly and become fluffy.
- ½ tsp baking soda: Works in harmony with acidic ingredients for lift and softness.
- ½ tsp cinnamon: Infuses warmth and subtle spice for a comforting taste.
- ¼ tsp salt: Enhances all the flavors and balances sweetness.
- Optional: ¼ cup vegan white chocolate chips or chopped walnuts: Adds bursts of sweetness or crunch to personalize your muffins.
How to Make Vegan Chickpea Muffins Recipe
Step 1: Preheat and Prepare
Start by setting your oven to 350°F (175°C). Prepare your muffin tin by lining it with paper liners or lightly greasing it with coconut oil. This simple prep ensures your muffins bake evenly and release effortlessly once they’re done.
Step 2: Blend the Wet Ingredients
In a food processor or high-speed blender, combine the cooked chickpeas, ripe banana, maple syrup, almond milk, melted coconut oil, and vanilla extract. Blend until the mixture is smooth and creamy without any lumps. This silky base is the foundation for your muffins’ tender texture.
Step 3: Mix the Dry Ingredients
In a large bowl, whisk together oat flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt. Combining these dry elements well ensures an even rise and consistent flavor throughout your muffins.
Step 4: Combine the Mixtures
Pour the blended chickpea mixture into the dry ingredients. Gently fold everything together with a spatula or wooden spoon until just combined. Overmixing can lead to denser muffins, so patience here results in the perfect soft crumb.
Step 5: Add Optional Mix-Ins
If you want to jazz these muffins up a bit, fold in your favorite optional mix-ins like vegan white chocolate chips for a subtle sweetness or chopped walnuts for crunch. These little extras can take your muffins from lovely to unforgettable.
Step 6: Fill the Muffin Tin
Divide the batter evenly among the muffin cups using a spoon or scoop, filling each about three-quarters full. This allows enough room for expansion without overflow, leading to evenly shaped muffins.
Step 7: Bake to Perfection
Place your muffin tin in the oven and bake for 18 to 22 minutes. You’ll know they’re ready when the tops turn lightly golden and a toothpick inserted in the center comes out clean. The kitchen will fill with an amazing aroma that’s simply irresistible.
Step 8: Cool Before Serving
Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. This step helps them set properly and makes them easier to handle and enjoy.
How to Serve Vegan Chickpea Muffins Recipe
Garnishes
Sprinkle a little cinnamon powder on top or add a dusting of powdered sugar for an elegant and simple touch. Fresh berries or a drizzle of warmed maple syrup on the side can turn your muffins into a special treat, perfect for guests or a cozy solo breakfast.
Side Dishes
Pair these muffins with a fresh fruit salad or a dollop of coconut yogurt for a vibrant and balanced meal. They also go wonderfully with a hot cup of coffee or herbal tea, enhancing the comforting vibes of your snack or breakfast time.
Creative Ways to Present
Serve the muffins in a rustic basket lined with a colorful cloth for a charming brunch presentation. You could also slice them in half and spread a thin layer of almond butter or vegan cream cheese inside for an easy sandwich twist that’s perfect for on-the-go snacking.
Make Ahead and Storage
Storing Leftovers
Keep leftover muffins fresh by storing them in an airtight container at room temperature for up to 3 days. This makes them an ideal grab-and-go snack that stays moist and flavorful.
Freezing
If you want to keep these muffins longer, they freeze beautifully. Wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. They will stay fresh for up to 3 months, ready for whenever a quick, tasty bite is needed.
Reheating
To enjoy frozen or refrigerated muffins, gently warm them in a toaster oven or microwave until soft and fragrant. This quick reheating brings back their freshly baked charm and makes them taste just like new.
FAQs
Are chickpeas really suitable for muffins?
Absolutely! Chickpeas add moisture and protein, and when blended, they produce a smooth consistency that’s perfect for creating soft, tender muffins without any egg or dairy.
Can I substitute the flours used in this recipe?
Yes, you can experiment with different gluten-free flours or all-purpose flour. Just keep in mind that the texture and flavor may vary. For best results, oat and whole wheat flour work wonderfully together in this recipe.
Is it necessary to use banana in this recipe?
The banana adds natural sweetness and helps bind the batter. If you’re allergic or don’t enjoy banana, you can try applesauce or pumpkin puree as alternatives, but expect slight flavor differences.
Can I add other mix-ins besides chocolate chips or walnuts?
Definitely! Dried fruit like raisins or cranberries, shredded coconut, or pumpkin seeds are fantastic options. Feel free to customize to your liking.
How do I make sure my muffins don’t turn out dry?
Be careful not to overmix the batter and avoid baking too long. Also, make sure your chickpeas and banana are ripe and fresh, as they contribute moisture crucial for soft muffins.
Final Thoughts
There’s something incredibly rewarding about baking your own Vegan Chickpea Muffins Recipe that combines wholesome ingredients with comforting flavor. These muffins are more than just a snack—they’re a reminder that simple, plant-based treats can be both nourishing and delicious. I can’t wait for you to try this recipe and make it your own—it’s sure to become a beloved staple in your kitchen!
Print
Vegan Chickpea Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
Deliciously moist and vegan-friendly chickpea muffins made with wholesome ingredients like chickpeas, ripe banana, and whole wheat flour. Naturally sweetened with maple syrup and enhanced with warm cinnamon, these muffins are perfect for a healthy breakfast or snack option that everyone will love.
Ingredients
Wet Ingredients
- 1 ½ cups cooked chickpeas (or 1 can, drained and rinsed)
- 1 medium ripe banana
- ½ cup maple syrup (or agave nectar)
- ¼ cup unsweetened almond milk (or any plant-based milk)
- ¼ cup coconut oil, melted (or neutral oil like canola)
- 1 tsp vanilla extract
Dry Ingredients
- 1 cup oat flour (or blended rolled oats)
- ½ cup whole wheat flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
Optional Mix-ins
- ¼ cup vegan white chocolate chips or chopped walnuts
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with coconut oil to prevent sticking.
- Blend the Wet Ingredients: In a food processor or high-speed blender, combine the chickpeas, ripe banana, maple syrup, almond milk, melted coconut oil, and vanilla extract. Blend until the mixture is completely smooth and creamy with no visible chunks.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the oat flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt until well combined.
- Combine the Mixtures: Pour the blended chickpea mixture into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until the batter is just combined. Avoid overmixing to keep the muffins soft.
- Add Optional Mix-ins: If using vegan white chocolate chips or chopped walnuts, fold them into the batter until evenly distributed.
- Fill the Muffin Tin: Use a spoon or scoop to divide the batter evenly among the muffin cups, filling each one about three-quarters full to allow room for rising.
- Bake the Muffins: Place the muffin tin in the oven and bake for 18 to 22 minutes, or until the tops are lightly golden and a toothpick inserted in the center of a muffin comes out clean.
- Cool Before Serving: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before eating or storing.
Notes
- For a nut-free option, omit the walnuts or any nut-based ingredients.
- Ensure the banana is ripe for natural sweetness and moisture.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Feel free to substitute maple syrup with agave nectar for vegan sweetness.
- Use gluten-free oat flour and whole wheat flour substitutes for a gluten-free version.
