I realized today that I had two very ripe bananas that I needed to use ASAP. With the price of bananas in Sydney hovering around $13/kilo at the moment, there’s no way that any banana in this house can go to waste. Being a temporary ex-pat, I have limited kitchen supplies. I don’t own a bread loaf pan, so the obvious choice of banana bread is out of the question. I do, however, own a muffin tin, so when I came across this recipe for Chocolate Banana Bread with Chickpea Flour, I decided not only to veganize it, but muffinify it as well.
The first time that I ever used besan (chickpea flour) was during a 2-day vegan Indian cooking workshop that I attended last year, when we used it to make spinach pakoras. I then bought a big bag of chickpea flour for $2 at the grocery store but other than making pakoras a couple times, I hadn’t used the stuff at all.
Based on these muffins, I’m going to be using chickpea flour a lot more. It’s naturally gluten-free, so unlike wheat-based muffins, you don’t have to worry about over-mixing the batter (which activates the gluten and can lead to dry/dense muffins). On the other hand, these little guys are moist and delicious. And because chickpea flour contains 22g of protein per 100g – almost twice that of whole wheat flour – they’re also chock-full of protein. Good times!
Notes
- When I initially taste-tested the batter, I was pretty disgusted because it had a really strong bean taste. But luckily, that taste disappears in the baked muffins. So while you won’t be licking the bowl clean, rest assured that the actual muffins won’t stick around for long!
- To make the muffins vegan, I used ener-G egg replacer for the eggs, coconut oil for the butter, and because I didn’t have any vegan sour cream on hand, I used 2 tbsp of vanilla soy yogurt + 1 tsp lemon juice for the sour cream.
- I under-filled my medium muffin cups and ended-up with 9 muffins that didn’t rise beyond the edge of my muffin liners. I recommended below that they be filled to the very edge, so that should result in about 6-7 muffins.
- I promise you, kids will never know that these aren’t cupcakes. You could even continue the chickpea theme and frost these with Corina’s Chickpea Buttercream Frosting 🙂
Gluten-Free Chocolate Banana Muffins
These delicious chocolate banana muffins with chickpea flour (besan) are moist, protein-packed and best of all: they’re vegan and gluten-free!
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 6 1x
- Category: Dessert, Snack
Ingredients
- 3 vegan eggs (such as Ener-G Egg Replacer)
- 3/4 cup sugar (raw sugar works well)
- 1/2 cup coconut oil, liquified
- 2 full tbsp vegan sour cream (or 2 tbsp soy yogurt / silken tofu + 1 tsp lemon juice)
- 2 very ripe bananas, mashed
- 1+1/2 cups besan (chickpea flour)
- 1/4 cup cocoa powder
- 1 tsp baking powder
Instructions
- Preheat oven to 175°C/350°F.
- Whisk the egg replacer and sugar until fluffy before adding the coconut oil, sour cream (or soy yogurt + lemon juice) and mashed bananas.
- Stir very well – you can use an electric mixer but I just whisked it vigorously until completely combined.
- Sift flour, cocoa powder and baking powder into the batter and stir until completely mixed.
- Fill greased/lined muffin cups completely to the edge. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Notes
Makes: 6-7 medium-size muffins.
Update
May 17, 2014 – I’ve made these a few times again recently and instead of using vegan sour cream or yogurt, I’ve been using silken tofu. And I’ve also added vanilla extract. Recipe updated accordingly.
Made these yesterday and only one left this morning. I am making a double batch today. 🙂
★★★★★
I’ve been trying different GF flours but this is the first time for Garbonzo bean flour for me. I thought these muffins were awesome…I couldn’t even tell what kind of flour was in them. My kids ate them us as well. I didn’t tell them what was in them and they will never know! Thanks for this great recipe!!
Im not a good cook & have many tried & binned recipes behind me.
This one turned out fantastic. It passed the approval test by my fussy toddler.
I made it with a twist.
Only had one standard egg and remaining two replaced with flax seed.
Sugar replaced with honey.
I added two tbls of powdered kale (for higher vit intake ;))
I made 42 mini muffins and two large (separate ramekins)
I was amazed how true it was about the flour. The raw butter is horrible;) but when baked it tastes yummy and chocolaty!!
Delicious
Thx
X
making them for the third time. Hubby absolutely loves these! he requests them all the time. Besan is very nutritious and now we can have it in sweets. Thank you for this wonderful recipe!
Made these during nap. No flavor, but I can’t stop eating them! The girls (1 and 3 YO) are pounding them too! Great, because Anna stopped nursing and I am struggling to get enough food in her belly.
– Used real eggs
– did half coconut oil/half butter
– added 2 tbs carrot shreds
– added 1 tbs flax
– substituted 1/3 the sugar with agave/honey
**maybe that’s why they don’t have flavor!
– added 1/2 tsp salt
– added 1 tsp vanilla extract
– made them in mini muffin tin so it yielded about 35 mini muffins. Baked em for 12 minutes.
★★★
Hi, I would like to use this recipe as part of our upcoming app. I was wondering if we can relate it to any specific country? (Canada or Australia?)
Cheers
★★★★★
Sorry, what app is that?
I had made those muffins several times using real eggs as I am not vegan. This week I was craving those delicious muffins but was out of eggs. I used egg substitute powder instead and as a result the muffins are much lighter. So from now on, I am going for the vegan version of this recipe.
Wow! Just made these and they are the best allergy free muffin recipe ever! My little one has dairy, egg, wheat and soy allergy and this is the first muffin I’ve made that’s suitable for her. I replaced the soy yoghurt with 2tbs of coconut cream and a squeeze of lemon and it seems to have worked perfectly. I’m going to keep this recipe in mind for birthdays and other celebrations. Thank you so much!!!
Delicious! Made them with peanut butter instead of tofu and it worked well my toddler enjoyed them which was amazing as doesnt usually like my baking
thanks for the recipe great will try with Tofu next time.
Thanks for the interesting recipe. I just followed this recipe and used flax “eggs” and added a cup or so of shredded zucchini and half a cup of vegan chocolate chips. I am waiting for the muffins to cool down so I can test them. By the way, I just discovered your site a few days ago and am thrilled. You have so many amazing recipes that I can’t wait to try. Please keep sharing your gift! Thank you 🙂
I’d love to hear how they are with zucchini. I bet they’re so moist!
Hi. I live in South Africa and am still new toe veganism. I also have a gluten and soy allergy. What can I use in this recipe as replacement for the soy yoghurt or vegan sour cream?
You could try leaving it out – I imagine it wouldn’t make too much of a difference? Otherwise maybe some apple sauce or mango puree or something? I’ll have to try that and get back to you, but if you try it first, please let me know how it goes 🙂
I just made these with agave syrup instead of sugar and they are unbelievably good, thanks so much for putting this recipe on. I have made a few gluten free, sugar free things but none as good as these, real tasty!!
★★★★★
Glad to hear that they worked out with agave and that you enjoyed them. Thanks for taking the time to comment 🙂
How do you like using chickpea flour versus the other non-white flours? There’s so many to choose from so that’s why I’m curious to see what other cooks think. These look delicious though!
-Alicia
You can’t tell or taste the difference in this recipe, and I love the fact that it makes these protein-packed and gluten-free!
I find that chickpea flour makes a really nice consistency for cakes and muffins. The uncooked batter generally leaves something to be desired (I find it a bit bitter) but once baked, you would never be able to taste the difference. Other gluten-free flours tend to be pretty dense/less fluffy.
I just made these with a couple of twists….I added some apple sauce, powdered greens and ground flax seeds (what my kids don’t know wont hurt them, right?). OMG! they are so delicious!!!
Right?! No one would ever know they’re so healthy. I like your additions – I’ll try that next time!
These look really great. I’ve never used chickpea flower, but have all other ingredients + coconut flour in the pantry. Will have to give them a try!!
I’ve never used coconut flour before. I guess give it a try and let me know how they turn out?
Just wondering if anyone ever tried using another flour? I don’t have chickpea flour, but do have coconut, brown rice, quinoa,and almond meal flours. Love the idea of adding ground flax seed and applesauce.
I haven’t – curious to see what other readers say… Thanks for stopping by 🙂
Any chance you could advise where you found Ener-G Egg Replacer for sale in Sydney? Currently in pursuit!
Any good health food store should have it… Or check the health-food / gluten-free ailse at Coles/Woolies. Good luck!
Thanks – I had a look around but experiments taught me that Orgran No Egg can be used in its place. I pick mine up from Green Gourmet, Newtown. Hopefully useful to others who were led here by search engines. 🙂
Hi Robyn – I’m pretty sure that’s the stuff I was using in Sydney. Thanks so much for following up!
What are vegan eggs?
Hi Lana – here’s a good resource for vegan egg substitutes: http://www.veganbakingsecrets.com/?p=240
Hey Vegangela
Any idea on the amount of protien in these bad boys? I just made a batch and substituted the cocoa powder for dark chocolate chunks…Deee-ricious!! Thx much!
Dreamin of Divin
Adam
Hi Adam,
Sorry for the delay. Not sure about that, you may want to try one of those websites that calculates nutrition based on ingredients. I’m looking into adding an app on my site for it, but it will have to way until June or so, when I’m back and settled. Your changes sound great. Yum!
They look amazing. Banana hardly ever last here to get brown so I may have to save some deliberately lol
Hi Claire – Yes, I know what you mean but they’re definitely worth holding-back a few bananas for. Let me know if you try them!
Fantastic! I never even though about using chickpea flour in muffins. I have had a similar experience with a funky tasting batter, but a delicious baked outcome. Funny how that works!
Yeah I was freaking out a little but let the oven take its course and they’re amazing little guys. The whole batch is gone now. Need to make more!
they look great! heather/wheresthebeach mentioned both of us in her post so I had to come over and say hi…and now I know what to do w/ my chickpea flour 🙂 thanks!
Hi Averie,
Oh thanks for letting me know, I hadn’t read it yet! Thanks for the comments, let me know if you try them. Going to check out your blog now 🙂
These look awesome. I love new ideas for chickpea flour!
Thanks Sarah! I’m starting to look for more besan recipes because of the success I had with these 🙂
I know that a lot of people who are gluten-free turn their noses at chickpea flour but I don’t care. To me, it’s one of the best flour options for the gluten-less. I want a muffin right now! 🙂
For real? As per Johanna above, is it because of the beany taste/smell? Because that seems to go away entirely with the addition of chocolate.I haven’t really used any GF flours but so far so good with this…
I mean, don’t ever sample the batter right? It’s pretty rancid, but I agree with you in that it completely burns off if you cook it long enough. I honestly haven’t had as good of luck with other gf flours than with Bob’s Red Mill All Purpose (which is primarily chickpea flour). I’m all for it 🙂
I love anything made with chickpea flour! I must try these. =)
Well this is my first time really using it (other than pakoras), so I’m going to start using it more often. Thanks for stopping by and let me know what you think of them 😉
these look awesome! thanks for the link back. i’d thought it would be cool to pair the chickpea frosting with a chickpea muffin/cupcake, but i didn’t have the time or flour. these muffins like the perfect pairing.
Thanks Corrina! Same here, I saw your frosting but didn’t have all the items on hand to make it. One of us has to put the two together at some point 🙂
those muffins look great – I have had mixed results baking with chickpea flour – occasionally it tastes too strong but it is great replacing wheat flour in brownies – I suspect the chocolate tastes strong enough not to feel overwhelmed.
I also have made chickpea crackers with besan and highly recommend these – really easy and quick.
Hi Johanna – Thanks for that info about the besan. You’re so right, I bet the chocolate masks the “beany” taste when cooked. I’ll need to keep that in mind for the future.
I will seek-out besan crackers – thanks! Have never made my own crackers before, but with the lack of vegan options (or affordable options), I’ve been thinking about doing it for a while now!
I’m baking these right now !! Great idea about the crackers. My mom
just bought me 15 pounds of chickpea flour.
We are grain free which has got my husband off 4 needles of insulin a day !!
Off to find a cracker recipe.
wow – those look fantastic. I can almost smell them! I wonder if you could use applesauce as a sub for the oil? I know it works sometimes.
Thanks Heather – Yes, I’m sure you could, or at the very least, go half and half. I’ll try that next time and let you know!