Vegan Chickpea Flour Muffins in 20 Minutes

Ever since I went vegan, chickpea flour has had a permanent home in my pantry.

You may already know about chickpea flour omelets. But this flour also makes all kinds of wonderful baked goods, including these vegan muffins that take just 5 minutes to prep.

So what's so great about chickpea flour?

Let's talk nutrition—and why it's such a good fit for active people.

Chickpea flour packs about 22 grams of protein per 100 grams (3.5 oz) of flour. It's low in fat, rich in fiber, and naturally gluten-free.

It's also a quality source of low-glycemic carbohydrates, which can help keep blood sugar levels steady and keep you feeling full and energized longer.

And what about workouts?

A chickpea flour muffin can work well about 1½ to 2 hours before a long, intense workout—think a long run or a seriously wild CrossFit session—to help fuel the effort. Or enjoy one after your workout: the carbohydrates help replenish depleted glycogen stores, while the amino acids support muscle recovery and growth.

On the vitamin and mineral front, chickpea flour supplies iron, calcium, potassium, folate, and magnesium, along with B vitamins and vitamin A.

I love baking a big batch of these vegan muffins and keeping them in the fridge for the next few days. A quick warm-up in the toaster oven or microwave, and they're ready to enjoy again.

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Nutrition per vegan muffin:

157 calories, 16 grams carbohydrates

8 grams protein

5 grams fat (including 0.5 grams saturated fat)

3.5 grams fiber

1.5 mg iron

53 mg magnesium

Nutrition calculations by Noam Bachar (an Israeli clinical nutritionist and fitness trainer).

Still have chickpea flour left? How about making pizza?

Vegan Chickpea Flour Muffins

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Yield 15 muffins

Ingredients

• 400 g (14 oz) chickpea flour about 3½ cups
• 2 teaspoons salt
• 1 teaspoon baking soda
• 1 packet baking powder about 2 tablespoons
• 1.25 cups soy milk or your favorite plant-based milk
• 1 garlic clove, crushed
• 1 teaspoon turmeric
• ½ teaspoon chile powder optional
• 4 tablespoons olive oil
• 1 teaspoon sesame seeds I used black sesame seeds; regular sesame seeds work, too
• 1 half lemon, juiced vinegar also works
• ½ teaspoon sugar skip it if you're avoiding sugar

Instructions

1. Preheat the oven to 180°C (350°F).
2. Pour the flour into a deep mixing bowl and fluff it with a fork. Poor thing has been packed into that bag—it needs a little breathing room.
3. Add half the sesame seeds and the remaining dry ingredients: baking soda, baking powder, spices, salt, and sugar. Mix thoroughly until evenly combined.
4. Add all the remaining ingredients, keeping the reserved sesame seeds for topping, and mix well. The batter should be fairly loose and very sticky.
   
5. Divide the batter among muffin liners and sprinkle the remaining sesame seeds on top.
   
6. Bake for about 15–20 minutes, until the muffins are lightly browned.
7. Store in the freezer or refrigerate for up to about a week. Before serving, warm for a few minutes in a toaster oven or microwave.