HEALTHY GLUTEN-FREE CHOCOLATE MUFFINS
Chickpeas might not be the first ingredient that comes to mind for desserts, but these flourless chickpea chocolate muffins are a pleasant surprise. They’re rich and fudgy, yet wholesome — an excellent option for those following vegan and gluten-free diets. High in protein and easy to prepare, they work well for breakfast, a nutritious snack, a light dessert, or an afternoon treat.
MEET THE INGREDIENTS
These flourless chickpea chocolate muffins are made from simple, nutritious ingredients. For the recipe you’ll need:
- Cooked chickpeas (skins removed)
- Apple sauce (room temperature)
- Peanut butter
- Rice milk (room temperature)
- Cacao powder
- Dark chocolate (ideally 85% cacao)
- Coconut sugar
- Maple syrup
- Ground chia seeds
- Baking powder
- Melted coconut oil
CHICKPEAS – THE MOST VERSATILE LEGUME
Chickpeas are extremely versatile in both sweet and savory cooking. Use them for hummus, salads, soups, roasted snacks, veggie burgers, or in baking — from cakes and muffins to energy bites. You can use dried chickpeas cooked at home or canned chickpeas for convenience. If using dried, follow the cooking method below.
NUTRITIONAL PROFILE
One cup (164 g) cooked chickpeas contains approximately:
- Calories: 269
- Fat: 4.25 g
- Carbohydrates: 45 g
- Protein: 14.5 g
- Dietary fiber: 12.5 g
HOW TO MAKE FLOURLESS CHICKPEA CHOCOLATE MUFFINS
STEP 1
Preheat the oven to 180 °C. Grease a muffin tin with melted coconut oil or use silicone muffin cups.
STEP 2
Combine 10 g ground chia seeds with 5 tablespoons of water. Stir and let it rest for a few minutes until it thickens.
STEP 3
Gently melt the dark chocolate over low heat and set aside. Using higher-cocoa dark chocolate (85%) gives a better, firmer result. If your chocolate is less intense (for example, 72%), omit the coconut oil.
STEP 4
Drain the cooked chickpeas well and remove their skins for a smoother texture. Place the chickpeas, rice milk, apple sauce, and peanut butter in a blender and process until mostly smooth. Transfer the mixture to a bowl. Allow refrigerated ingredients to come to room temperature before blending for best results.
STEP 5
Add coconut sugar, cacao powder, baking powder, 1 tablespoon maple syrup, the soaked chia mixture, and the melted chocolate to the bowl. Mix with a hand mixer for a couple of minutes until combined. Taste and adjust sweetness if needed.
STEP 6
Divide the batter evenly into the prepared muffin tins and bake for about 22–25 minutes. Remove from the oven and let the muffins cool completely in the tin; they will firm up as they cool.
NOTE
These muffins rise in the oven and may sink back a little after baking—that’s normal for a flourless, chickpea-based recipe. The recipe yields about 8 muffins.
HOW-TOS
HOW TO COOK CHICKPEAS
Rinse dried chickpeas thoroughly and place them in a large bowl. Cover with plenty of water — chickpeas expand to roughly three times their size — and soak for at least 12 hours or overnight. Drain, rinse, and transfer to a large pot. Cover with fresh water, bring to a boil, then reduce heat and simmer until tender, about 1½ to 2 hours. Keep the lid slightly ajar to let steam escape and check water level occasionally, topping up with hot water as needed. Store cooked chickpeas in the refrigerator for 3–4 days. Note: 1 cup dried chickpeas yields about 3 cups cooked.
FLOURLESS CHICKPEA CHOCOLATE MUFFINS ARE:
- Vegan
- Gluten-free
- Dairy-free
- Soy-free
- Nutrient-packed
- Protein-rich
- Fudgy
- Easy to make
If you enjoyed this recipe, you might also like other chickpea-based treats and cookies.
Thank you for stopping by! If you try this recipe, please share your thoughts in the comments below or tag the author on social media to show your remakes.
Flourless Chickpea Chocolate Muffins
Nensi Beram
Equipment
- Muffin silicone baking cups or a greased muffin tin
Ingredients
- 200 g cooked chickpeas, skins removed
- 100 ml rice milk, room temperature
- 50 g apple sauce, room temperature
- 50 g peanut butter
- 100 g coconut sugar
- 1 tablespoon maple syrup
- 30 g cacao powder
- 50 g dark chocolate (85% cacao)
- 1.5 teaspoon baking powder
- 10 g ground chia seeds (mix with 5 tablespoons water)
- 1–2 tablespoons melted coconut oil
Instructions
- Preheat oven to 180 °C.
- Grease muffin tins with coconut oil or prepare silicone baking cups.
- Mix ground chia seeds with water and let thicken for a few minutes.
- Melt dark chocolate over low heat and set aside.
- Drain and skin chickpeas. Blend chickpeas, rice milk, apple sauce, and peanut butter until smooth, then transfer to a bowl.
- Stir in coconut sugar, cacao powder, baking powder, maple syrup, soaked chia, and melted chocolate. Mix until combined and adjust sweetness.
- Spoon batter into prepared tins and bake for 22–25 minutes. Let cool completely in the tin before removing.
* Nutritional information is an estimate and provided automatically.