Chickpea & Banana Chocolate Chip Gluten-Free Muffins (Plant-Based!)

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chickpea & banana chocolate chip gluten-free muffins (plant-based!)

if you’re looking for a muffin recipe that’s light, moist, and packed with wholesome ingredients, these chickpea & banana chocolate chip gluten-free muffins are here to impress!

they’re the perfect balance of sweet, fluffy, and satisfying—plus, they’re plant-based and gluten-free, making them a great option for everyone to enjoy.

the taste and texture

these muffins are naturally sweetened with ripe bananas and maple syrup, with an added touch of decadence from coconut sugar or date-sweetened chocolate chips.

the result? a muffin that feels indulgent but isn’t overly sweet.

the chickpea flour gives them a tender crumb while the almond flour ensures they stay moist and light.

every bite is rich with hints of banana and pockets of melted chocolate!

how to make them

making these muffins is simple and straightforward.

you’ll start by mashing two ripe bananas and mixing them with runny almond butter, maple syrup, melted avocado oil, and unsweetened almond milk.

then, you’ll sift together the dry ingredients: chickpea flour, almond flour, baking powder, and arrowroot flour.

combine the wet and dry ingredients, fold in the chocolate chips, and divide the batter into a lined muffin tin.

bake at 350°f for about 23 minutes, and your kitchen will smell like heaven.

the power of chickpea flour

chickpea flour is a nutrient powerhouse.

made from ground chickpeas, it’s naturally high in protein, fiber, and essential vitamins like folate and iron.

it’s also gluten-free, making it an excellent choice for those with dietary restrictions.

the protein content in chickpea flour helps keep you full longer, while the fiber supports healthy digestion.

why these muffins are healthy

these muffins skip the refined sugar and use natural sweeteners like maple syrup and bananas.

using almond flour adds healthy fats, while the chickpea flour boosts protein and fiber.

the combination of nutrient-dense flours and wholesome ingredients makes these muffins a better-for-you option that still satisfies your sweet tooth.

using coconut sugar or date-sweetened chocolate chips keeps them on the cleaner side, without sacrificing flavor.

add-in options

if you’re feeling creative, you can customize these muffins with additional mix-ins. here are some ideas:

• chopped nuts like walnuts or pecans for extra crunch
• blueberries!
• a sprinkle of cinnamon or nutmeg for warm spice
• dried fruit like raisins or chopped dates for added sweetness

storage tips

store your muffins in an airtight container at room temperature for up to 2 days.

if you’d like them to last longer, refrigerate them for up to a week or freeze them for up to 2 months.

to reheat, simply microwave for 15-20 seconds or let them thaw at room temperature.

if you love Chickpea & Banana Chocolate Chip Gluten-Free Muffins (Plant-Based!), then try these other recipes from upbeetandkaleingitblog!

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