Description
These fluffy Chickpea Flour Chocolate Muffins are a guilt-free indulgence, rich in flavor and packed with nutrition.
Ingredients
Scale
- 120 g chickpea flour
- 40 g oat flour
- 50 g cacao powder
- 100 g coconut sugar
- 2 teaspoons baking powder
- 100 g chunky peanut butter
- 1 chia egg (1 tablespoon ground chia seeds + 5 tablespoons water)
- 280–300 ml rice or almond milk
Instructions
- Preheat the oven to 180 °C (350 °F).
- Grease muffin tins with coconut oil or use silicone baking cups.
- Make the chia egg and let it thicken for 1 minute.
- In a large bowl, combine chickpea flour, oat flour, coconut sugar, cacao powder, and baking powder.
- Add rice milk, chia egg, and peanut butter; mix until smooth.
- Evenly distribute batter into muffin tins, filling them to 3/4 full.
- Bake for approximately 25 minutes, checking for doneness with a toothpick.
- Cool the muffins for a few minutes before transferring them to a wire rack.
Notes
Store leftovers in an airtight container for up to 3 days, or refrigerate for up to a week. These muffins can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 6g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg