It has been so long since I had baked anything that my store cupboard with all of my baking ingredients probably thought I had gone on strike. Baking is one of my favourite past times, it’s so relaxing and satisfying. By simply mixing up a few simple ingredients with something like chickpea flour you can create something really delicious which can become firm family favourites.
Last week, with itchy fingers and a want to bake I headed in to my kitchen on a mission to bake some muffins. However, I soon realised that my flour stash was low and I was down to chickpea flour and about half a cup of plain flour. I decided to get experimental with the chickpea flour and 2 bananas that needed using.
These muffins are heavenly!
These muffins are lovely and moist because of the natural yogurt which is required as the chickpea flour absorbs a lot of liquid. The yogurt helps to lighten the muffins and make the insides lovely and fluffy. I think these muffins are far healthier than shop-bought ones due to the use of coconut oil instead of butter. Coconut oil is a great source of healthy fats and works well as an alternative to butter in baking. You also get a protein hit from the chickpea flour too…double win!
These also store well in the freezer for a rainy day when nothing but a tasty muffin will do.
If you’re looking for more chickpea recipe inspiration, why not try some of these:
Squash, Aubergine and Chickpea Curry
I really enjoy connecting with you all and if you’ve tried my Banana Bread Chickpea Flour Muffin recipe or anything else on the blog then I’d really love to hear what you think. You can leave a comment at the bottom of the post below or send me a message or comment on social media where you can also stay up to date by hitting the follow button: Instagram, Facebook, , Pinterest.
Deliciously dense sweet muffins made with chickpea flour, perfect for breakfast or as an afternoon snack.
- 1 1/2 cup chickpea flour
- 3 eggs
- 2 mashed bananas
- 1/4 powdered stevia or light brown sugar
- 8 tbsp melted coconut oil
- 4 tbsps natural yoghurt
- 1 1/2 tsp baking powder
- 1 tsp ground cinnamon
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Preheat the oven to 180 degrees and line a muffin tin with muffin liners
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Mix the chickpea flour, sugar, baking powder and cinnamon together in a bowl. In a separate bowl beat the eggs, natural yoghurt, mashed bananas and coconut oil together until well combined and pour into the dry mixture. Stir until the wet and dry ingredients are well combined.
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Portion the batter into the 6 muffin moulds and fill to the top. Bake the muffins in the oven for 20-25 minutes until the tops of the muffins are golden brown.
I’ve not tried anything made with chickpea flour before – these look so good! x
These look delicious Jemma, I would have never thought of baking with chickpeas and bananas! They do look moist and tasty rather than dry though.
I do not have any chickpeas flour but I have oat flour, might try this recipe tonight! Thanks
P.S. you have coconut flour in the ingredient list instead of coconut oil but we understand what you mean
Haha! Thanks for that! 🙂
These look great! I love baking, but am very nervous about trying out new flours and using xylitol or stevia instead of sugar in case it all goes wrong – maybe I ‘ll start with this and work my way up 🙂
Jemma, those sound delicious!! Yum! And I’ve had some success with chickpea flour befre, so I’ll have to try these!
Hello! Quite new to your site and loving all the recipes! These look so delicious and they are gluten free (I’m allergic), I’m always on the look out for alternatives. Almond flour can sometimes be really dense so look forward to trying out chickpea flour. Thank you! Ella
My favourite muffin flavour is carrot, gives it that healthy feeling! But a close second is banana, it’s a great substitute for egg too for those who want eggless muffins!
Oooh I love chickpea flour. These sound great! I’ve been wanting to experiment a bit more with chickpea flour so this is brilliant.
They look perfect with a nice hot drink especially in this weather. Healthy treats that are comforting are always a winner in my book!
These look great! I want to try them but i have two questions: 1. How to you melt coconut oil properly? And 2. If I want to use butter instead of coconut oil, how much butter should I use?
You can melt the coconut in the microwave and just use the same amount if butter as an alternative 🙂
Hi, I just stumbled onto this recipe and am noticing that you spell things in a non-American way. When you say 180 degrees, are you talking about Celsius or Fahrenheit? Thanks. Making this now so if you happen to see this, please reply ASAP – I appreciate it!
(I am making these and was like … wait…)
I mean in Celsius 🙂
Eek, I’m glad I asked! Thanks for replying so quickly!
Also, I only happen to have a mini muffin tin, so I was planning to just make these in miniature. Do you happen to have any suggestions on how to tweak the temp and time? THanks for your help!
do you have a recipe that makes bread for sandwiches? thanks
No sorry I don’t. I will have to give that a try one day.
I just pulled these out of the oven. I have to admit, I was a bit skeptical as I’ve never baked with chick pea flour or coconut oil. They smell amazing and are really good! Thanks for the recipe! 🙂