Gluten-Free Vegan Chickpea Muffins are a keeper. These can be used for breakfast, lunch or dinner, are great with soups or a little jam on top. The recipe is easy to whip up, the muffins come out steaming hot, you pull them apart and they are fluffy and moist. I love making muffins and this recipe is a sure keeper. It's only a bonus that it's vegan, sugar-free and gluten-free with chickpea flour for added protein. If I handed you one, you'd just think it was a nice soft moist muffin. Win! Get the recipe below. See how to make them in this weeks video.
Gluten-Free Vegan Chickpea Muffins
Yield: 11
prep time: 15 Mcook time: 30 Mtotal time: 45 M
ingredients:
- 1 Cup Rice Flour
- ½ Cup Potato Starch (or corn, arrowroot, tapioca…)
- ½ Cup Chickpea Flour
- ½ Cup Medjool Dates
- ¼ Cup Hot Water
- ½ tsp Baking Soda
- 1 tsp Baking Powder (without aluminum)
- ½ tsp Sea Salt
- 1 1/4 cup to 1 1/2 Cup Dairy Free Milk of choice
- 1 Tbsp Apple Cider Vinegar
- ¼ Cup Avocado Oil (see note for oil-free)
instructions:
How to cook Gluten-Free Vegan Chickpea Muffins
Peaceful Preparation:
- Preheat the oven to 350°F, line the muffin tin with liners.
- Add the hot water to the dates, set aside to soften. After 5-10 minutes blend into a paste.
- In a large mixing bowl whisk together the rice flour, potato starch, baking soda and salt.
- Add 1 ¼ cup of the dairy free milk, the date paste, apple cider vinegar and avocado oil. Stir until well combined. If the batter looks good, stay there, else add the balance and mix to combined.
- Scoop the batter into the muffin liners, filling almost to the top. Bake 25-30 minutes or until a toothpick that is inserted into the center of the muffin comes out clean and they puff back when you touch them.
- Cool on a cooling rack. Enjoy warm! Best first day.
NOTES:
Use a pourable tahini for oil-free or coconut butter. Omit the dates and hot water, use 1/2 cup favorite sweetener, reduce liquid dairy free milk to 1 cup. Use your favorite bean flour.
Muffins de Garbanzos Veganos Sin Gluten
Yield: 11
prep time: 15 Mcook time: 30 Mtotal time: 45 M
ingredients:
- 1 Taza de Harina de Arroz
- ½ Taza Fecula de Papa (o maiz…)
- ½ taza Harina de Garbanzos
- ½ Cup Dátiles Medjool
- ¼ Taza Agua Caliente
- ½ Cucharadita bicarbonato de sodio
- 1 Cucharadita polvo de hornear (sin aluminio)
- ½ Cucharadita Sal de Mar
- 1 ¼ to 1 ½ Tazas de Leche sin lácteos
- 1 Cucharada vinagre de manzana
- ¼ Taza Aceite de aguacate (ver nota para libre de aceite)
instructions:
How to cook Muffins de Garbanzos Veganos Sin Gluten
Preparación pacÃfica:
- Precaliente el horno a 350 °F y alinee la lata de muffin con revestimientos.
- Añadir el agua caliente a las Dátiles, reservar para suavizar. Después de 5-10 minutos mezclar en una pasta.
- En un tazón grande, mezcle la harina de arroz, el fecula de papa, el bicarbonato de sodio y la sal.
- Agregue 1 1/4 taza de leche sin lácteos, la pasta de Dátiles, el vinagre de sidra de manzana y el aceite de aguacate. Revuelva hasta que esté bien combinado. Si el bateador se ve bien, quédese allÃ, de lo contrario añadir la balanza y mezclar a combinado.
- La masa en los revestimientos de magdalenas, llenando casi hasta la parte superior. Hornee de 25 a 30 minutos o hasta que un palillo de dientes que se inserte en el centro del muffin salga limpio y vuelvan a soplar cuando los toque.
- Enfriar en una gradilla. ¡Disfrute del calor! El mejor primer dÃa.
NOTES:
Use un tahini o mantequilla de coco para sin aceite. Omit the dates and hot water, use 1/2 taza de edulcorante favorito, reduzca la leche lÃquida libre de lácteos a 1 taza. Usa tu harina de frijol favorita.
