Chickpea Chocolate Muffins
Chickpea Chocolate Muffins
Ingredients
- 1 cup chickpea flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup maple syrup
- 1/4 cup melted coconut oil
- 1/2 cup plant-based milk
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
- 2 tablespoons chocolate chips, for topping
Instructions
- 1
Preheat your oven to 180°C (350°F).
⏱️ 10 min•🌡️ 180
- 2
Line a 12-hole muffin tin with paper liners or grease it with oil.
⏱️ 2 min
- 3
In a large bowl, whisk together the dry ingredients: chickpea flour, cocoa powder, baking soda, baking powder, and salt.
⏱️ 3 min
- 4
In a separate bowl, whisk together the wet ingredients: maple syrup, melted coconut oil, plant-based milk, and vanilla extract.
⏱️ 2 min
- 5
Pour the wet ingredients mixture into the bowl with the dry ingredients. Mix until the ingredients are just combined, being careful not to overmix the batter.
⏱️ 2 min
- 6
Gently fold in 1/2 cup (80g) of chocolate chips into the batter.
⏱️ 1 min
- 7
Divide the batter evenly among the 12 prepared muffin cups.
⏱️ 2 min
- 8
Sprinkle the remaining 2 tablespoons of chocolate chips on top of the muffins.
⏱️ 1 min
- 9
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
⏱️ 20 min•🌡️ 180
- 10
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Chickpea Chocolate Muffins
- 1 cup chickpea flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup maple syrup
- 1/4 cup melted coconut oil
- 1/2 cup plant-based milk
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
- 2 tablespoons chocolate chips, for topping
Instructions
- 1
Preheat your oven to 180°C (350°F).
⏱️ 10 min•🌡️ 180 - 2
Line a 12-hole muffin tin with paper liners or grease it with oil.
⏱️ 2 min - 3
In a large bowl, whisk together the dry ingredients: chickpea flour, cocoa powder, baking soda, baking powder, and salt.
⏱️ 3 min - 4
In a separate bowl, whisk together the wet ingredients: maple syrup, melted coconut oil, plant-based milk, and vanilla extract.
⏱️ 2 min - 5
Pour the wet ingredients mixture into the bowl with the dry ingredients. Mix until the ingredients are just combined, being careful not to overmix the batter.
⏱️ 2 min - 6
Gently fold in 1/2 cup (80g) of chocolate chips into the batter.
⏱️ 1 min - 7
Divide the batter evenly among the 12 prepared muffin cups.
⏱️ 2 min - 8
Sprinkle the remaining 2 tablespoons of chocolate chips on top of the muffins.
⏱️ 1 min - 9
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
⏱️ 20 min•🌡️ 180 - 10
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
⏱️ 10 min