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If you’re craving something wholesome, sweet, and totally nourishing, you simply must try this Vegan Chickpea Muffins Recipe. These muffins combine tender chickpeas with ripe banana and warm spices, delivering a soft, fluffy bite that feels like a comforting hug in every mouthful. Not only are they packed with plant-based protein and fiber, but each muffin bursts with natural sweetness and a hint of cinnamon that makes them perfect for breakfast, snack time, or a healthy dessert. Trust me, once you make these muffins, they’ll become your go-to treat for any time of day.
Ingredients You’ll Need
Every ingredient here plays a vital role in balancing flavor, texture, and nutrition, transforming simple pantry staples into these delightful vegan muffins. Let’s break down what makes this recipe shine.
- 1 ½ cups cooked chickpeas: The star ingredient providing protein, moisture, and a slightly nutty taste that keeps these muffins wonderfully soft.
- 1 medium ripe banana: Adds natural sweetness and helps bind the batter without eggs.
- ½ cup maple syrup: Brings rich sweetness and a subtle depth of flavor.
- ¼ cup unsweetened almond milk: Keeps the batter moist while being neutral enough to complement without overpowering.
- ¼ cup coconut oil, melted: Adds a delicate hint of tropical richness and ensures tender crumb texture.
- 1 tsp vanilla extract: Infuses the muffins with warm aroma and enhances the overall flavor.
- 1 cup oat flour: Provides a mild, hearty base with a slight chewiness, perfect for muffins.
- ½ cup whole wheat flour: Makes these muffins wholesome and gives a subtle nutty taste.
- 1 ½ tsp baking powder: Essential for the rise, creating light and fluffy texture.
- ½ tsp baking soda: Works with banana’s acidity to help leaven the muffins perfectly.
- ½ tsp cinnamon: Adds warmth and a comforting spice note to every bite.
- ¼ tsp salt: Balances sweetness and enhances all the flavors.
- Optional: ¼ cup vegan white chocolate chips or chopped walnuts: Adds a delightful texture or melt-in-your-mouth pockets of sweetness and crunch.
How to Make Vegan Chickpea Muffins Recipe
Step 1: Preheat the Oven
Start by setting your oven to 350°F (175°C). This ensures that when you’re ready to bake, the heat is just right for beautiful muffin rise and golden tops. Line your muffin tin with paper liners or lightly grease them with coconut oil to prevent sticking – either method works perfectly!
Step 2: Blend the Wet Ingredients
In a food processor or high-speed blender, combine your cooked chickpeas, ripe banana, maple syrup, almond milk, melted coconut oil, and vanilla extract. Blend all these ingredients until the mix is silky smooth and creamy, making sure there are no lumps left. This creates the moist base for your muffins with a luscious texture.
Step 3: Mix the Dry Ingredients
Grab a large mixing bowl and whisk together your oat flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt. This dry blend ensures your muffins will rise evenly and gain that beautiful balance between hearty and tender.
Step 4: Combine the Mixtures
Pour the creamy chickpea mixture into your bowl of dry ingredients. Gently fold them together with a spatula or wooden spoon just until the batter comes together. Be careful not to overmix – that’s the secret to keeping these muffins soft and tender instead of tough.
Step 5: Add Optional Mix-Ins
If you want to take your muffins to the next level, fold in some vegan white chocolate chips or chopped walnuts at this stage. These add extra pockets of sweetness or crunch, creating layers of flavor and texture that make every bite exciting.
Step 6: Fill the Muffin Tin
Using a spoon or muffin scoop, portion out the batter evenly into your prepared muffin cups, filling each about three-quarters full. This gives the batter room to rise without spilling over, leading to perfect muffin domes.
Step 7: Bake the Muffins
Bake your muffins for 18 to 22 minutes, keeping an eye on them. They’re ready when the tops turn a lovely light golden brown and a toothpick inserted into the center comes out clean. This step transforms the batter into those irresistible little cakes you’ll want to savor.
Step 8: Cool Before Serving
Allow your muffins to cool in the tin for five minutes; this helps them firm up. Then transfer them to a wire rack so they can cool completely. This cooling step allows the texture to set perfectly for that melt-in-your-mouth fluffy feel.
How to Serve Vegan Chickpea Muffins Recipe
Garnishes
A dusting of powdered sugar or a drizzle of homemade vegan glaze takes these muffins from delicious to show-stopping. Fresh berries or a spread of almond butter can add color, nutrition, and flavor, perfect for a delightful presentation.
Side Dishes
Pair your Vegan Chickpea Muffins Recipe with a fresh fruit salad, a creamy dairy-free yogurt, or a warm cup of spiced chai tea. These sides complement the muffins beautifully and create a balanced snack or breakfast experience.
Creative Ways to Present
Serve the muffins in a rustic basket lined with a colorful cloth for a charming afternoon tea vibe. Or stack them on a tiered tray with fresh herbs like mint and edible flowers to impress guests with a cozy, elegant spread.
Make Ahead and Storage
Storing Leftovers
Store leftover muffins in an airtight container at room temperature for up to three days. They stay wonderfully moist and tender thanks to the chickpeas and banana, making them just as good the next day.
Freezing
For longer storage, freeze your muffins by wrapping them individually in plastic wrap and placing them in a freezer-safe bag. They freeze beautifully and can last up to three months without losing flavor or texture.
Reheating
When you’re ready to enjoy a muffin from the freezer, simply let it thaw at room temperature, then warm it for 15 to 20 seconds in the microwave or pop it in a toaster oven for a delightful fresh-baked experience.
FAQs
Can I use canned chickpeas for this Vegan Chickpea Muffins Recipe?
Absolutely! Just be sure to drain and rinse them well to remove any excess sodium or canning liquid. Using canned chickpeas keeps the recipe quick and convenient without compromising taste.
What if I don’t have oat flour?
No worries. You can make your own oat flour by blending rolled oats until fine. This option keeps your muffins gluten-free if you choose certified gluten-free oats and works just as well.
Can I substitute the banana with something else?
Ripe bananas provide natural sweetness and moisture, but you could try unsweetened applesauce or mashed pumpkin as alternatives. They might slightly change the flavor profile but still yield moist muffins.
Are these muffins suitable for meal prep?
Definitely! They keep well for a few days and make grabbing a healthy snack or breakfast super easy. You can even batch bake and freeze them for later—ideal for busy weeks.
Can I add other flavors or spices?
Feel free to experiment! Nutmeg, cardamom, or orange zest would be lovely additions. Just adjust amounts carefully so the spices complement rather than overpower the warm cinnamon base.
Final Thoughts
There’s truly something special about these Vegan Chickpea Muffins Recipe that makes them an absolute joy to bake and devour. They are wholesome, simple to prepare, and satisfyingly delicious every single time. I hope you enjoy making and sharing these muffins as much as I do, bringing a little extra warmth and goodness to your day.
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Print
Vegan Chickpea Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
These Vegan Chickpea Muffins are a nutritious and delicious plant-based treat perfect for breakfast or snack time. Made with wholesome ingredients like chickpeas, banana, and whole wheat flour, they offer a soft, moist texture and a subtle sweetness from maple syrup. Optional vegan white chocolate chips or walnuts add extra flavor and crunch.
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
- You can substitute maple syrup for agave nectar based on preference or availability.
- If you don’t have oat flour, simply blend rolled oats until fine to make your own.
- Make sure not to overmix the batter; this keeps the muffins tender and soft.
- For a nut-free version, omit the walnuts and use only vegan white chocolate chips or leave mix-ins out entirely.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
