Chickpea Flour Chocolate Muffins
Hello Everyone! With all the things going on nowadays when all of us are staying at home most of the time, we wanted to share with you a perfect chocolate recipe that will for sure keep you at home, at least while you are making it. Chickpea Flour Chocolate Muffins is a very quick vegan and gluten-free recipe. These delicious muffins are the best sweet treat for all of you who love chocolate.
Not sure about you, but, we are keeping ourselves busy by making new recipes. This recipe was created with very simple ingredients, it tastes amazing, and is very easy to make.
As we mentioned, this recipes is 100% vegan, but if you are not a vegan you can use regular eggs instead of flax eggs. Also, coconut sugar can be easily replaced with any liquid sweetener like honey or maple syrup. For chocolate cream, you can use vegan or regular nutella.
To see more muffin recipes check our website. These are our top pick muffin recipe for you: Chocolate Almond Quinoa Muffins, Blueberry Oat Muffins, and No-Bake Chocolate Rice Hazelnut Crispy Muffins. Let us know if you like any of these muffins! 🙂
Prep time: 10 min Cook time: 20 min Total: 30 min Servings: 6
INGREDIENTS
- 1 1/2 cup (130 g) of chickpea flour
- 1/3 cup (40 g) of quinoa flour
- 5 tablespoons raw cacao powder
- 1 teaspoon baking powder
- 2 flax eggs (2 tablespoons of flaxseed meal + 6 tablespoons warm water)
- 1/2 cup coconut sugar
- 1 cup (250 ml) nondairy milk (almond) (add more if necessary)
- pinch of fine sea salt
- OPTIONAL: Chocolate cream of your choice.
INSTRUCTIONS
- Preheat the oven to 350°F (180°C). Prepare the silicone muffin baking pan (if you are using non-silicone pan then grease it with coconut oil or other vegetable oil) and set aside.
- Whisk together the ground flax seeds and warm water in a small bowl (flax egg). Set aside for about 5-10 minutes.
- Meanwhile, combine all the dry ingredients into a large mixing bowl and stir until evenly combined.
- In another medium-sized bowl combine flax egg and nondairy milk (almond milk) into a large bowl and stir everything. Gradually add the dry ingredients while stirring constantly.
- When everything is evenly combined dump the mixture into silicone pan and fill each cup 3/4 of the way full.
- Bake for about 20 minutes. Check with a toothpick – if it comes out clean then it’s done.
- Let it cool completely. OPTIONAL: Fill each muffin with your favorite chocolate cream.
- Enjoy your Chickpea Chocolate Muffins!
NOTES
- We got exactly 12 Chickpea Flour Chocolate Muffins from this mixture.
