Chocolate Banana Muffins with Chickpea Flour

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.

Chocolate Banana Muffins with Chickpea Flour - Moist, packed with protein and best of all: Vegan and Gluten-Free!

The first time that I ever used besan (chickpea flour) was during the 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.

Chocolate Banana Muffins with Chickpea Flour - Moist, packed with protein and best of all: Vegan and Gluten-Free!Chocolate Banana Muffins with Chickpea Flour - Moist, packed with protein and best of all: Vegan and Gluten-Free!

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!

Chocolate Banana Muffins with Chickpea Flour - Moist, packed with protein and best of all: Vegan and Gluten-Free!

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 :)
Chocolate Banana Muffins with Chickpea Flour - Moist, packed with protein and best of all: Vegan and Gluten-Free! Chocolate Banana Muffins with Chickpea Flour - Moist, packed with protein and best of all: Vegan and Gluten-Free!
5.0 from 1 reviews
Chocolate Banana Muffins with Chickpea Flour
 
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Cook time
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These delicious chocolate banana muffins with chickpea flour (besan) are moist, protein-packed and best of all: vegan and gluten-free!
Author:
Recipe type: Dessert, Snack
Serves: 6
Ingredients
  • 3 vegan eggs (such as Ener-G Egg Replacer)
  • ¾ cup sugar (raw sugar works well)
  • ½ 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)
  • ¼ cup cocoa powder
  • 1 tsp baking powder
Instructions
  1. Preheat oven to 175°C/350°F.
  2. Whisk the egg replacer and sugar until fluffy before adding the coconut oil, sour cream (or soy yogurt + lemon juice) and mashed bananas.
  3. Stir very well – you can use an electric mixer but I just whisked it vigorously until completely combined.
  4. Sift flour, cocoa powder and baking powder into the batter and stir until completely mixed.
  5. 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 above :)

Chocolate Banana Muffins with Chickpea Flour - Moist, packed with protein and best of all: Vegan and Gluten-Free!Chocolate Banana Muffins with Chickpea Flour - Moist, packed with protein and best of all: Vegan and Gluten-Free!Chocolate Banana Muffins with Chickpea Flour - Moist, packed with protein and best of all: Vegan and Gluten-Free!

Vegan Month of Food 2011

45 Comments

  1. 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.

    Reply
    • vegangela says:

      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!

      Reply
  2. 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.

    Reply
    • vegangela says:

      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!

      Reply
  3. corrina says:

    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.

    Reply
    • vegangela says:

      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 :)

      Reply
  4. Vanessa says:

    I love anything made with chickpea flour! I must try these. =)

    Reply
    • vegangela says:

      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 ;)

      Reply
  5. Cara says:

    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! :)

    Reply
    • vegangela says:

      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…

      Reply
      • Cara says:

        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 :)

        Reply
  6. Sarah says:

    These look awesome. I love new ideas for chickpea flour!

    Reply
    • vegangela says:

      Thanks Sarah! I’m starting to look for more besan recipes because of the success I had with these :)

      Reply
  7. 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!

    Reply
    • vegangela says:

      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 :)

      Reply
  8. Alicia says:

    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!

    Reply
    • vegangela says:

      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!

      Reply
  9. They look amazing. Banana hardly ever last here to get brown so I may have to save some deliberately lol

    Reply
    • vegangela says:

      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!

      Reply
  10. Adam says:

    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

    Reply
    • vegangela says:

      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!

      Reply
  11. Lana says:

    What are vegan eggs?

    Reply
  12. Robyn says:

    Any chance you could advise where you found Ener-G Egg Replacer for sale in Sydney? Currently in pursuit!

    Reply
    • vegangela says:

      Any good health food store should have it… Or check the health-food / gluten-free ailse at Coles/Woolies. Good luck!

      Reply
      • Robyn says:

        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. :)

        Reply
        • vegangela says:

          Hi Robyn – I’m pretty sure that’s the stuff I was using in Sydney. Thanks so much for following up!

          Reply
  13. Traci says:

    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!!

    Reply
    • vegangela says:

      I’ve never used coconut flour before. I guess give it a try and let me know how they turn out?

      Reply
      • Lynn says:

        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.

        Reply
        • vegangela says:

          I haven’t – curious to see what other readers say… Thanks for stopping by :)

          Reply
  14. Sherri says:

    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!!!

    Reply
    • vegangela says:

      Right?! No one would ever know they’re so healthy. I like your additions – I’ll try that next time!

      Reply
  15. 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

    Reply
    • vegangela says:

      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!

      Reply
    • zubbles says:

      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.

      Reply
  16. Simarli says:

    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!!

    Reply
    • vegangela says:

      Glad to hear that they worked out with agave and that you enjoyed them. Thanks for taking the time to comment :)

      Reply
  17. Belinda says:

    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?

    Reply
    • 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 :)

      Reply
  18. Leyla says:

    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 :-)

    Reply
    • I’d love to hear how they are with zucchini. I bet they’re so moist!

      Reply
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