Imagine sinking your teeth into a warm, spicy muffin that's not only incredibly delicious but also completely plant-based and packed with nutrition. These Gingerbread Chickpea Flour Muffins are about to revolutionize your breakfast and snack game! Combining the cozy winter spices of ginger, cinnamon, and nutmeg with the protein-rich goodness of chickpea flour, these muffins are a game-changer for anyone seeking a healthier, more exciting baking adventure.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Vegan
Serves: 12 muffins
Ingredients
- 1 cup chickpea flour
- 1/2 cup almond flour
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp baking powder
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 cup almond milk
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with coconut oil.
- In a large mixing bowl, sift together chickpea flour, almond flour, baking powder, ground ginger, cinnamon, nutmeg, and salt. Whisk to combine and ensure even distribution of spices.
- In a separate medium bowl, whisk together melted coconut oil, maple syrup, and almond milk until well combined and smooth.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture using a spatula until just combined. Be careful not to overmix, as this can make the muffins dense.
- Let the batter rest for 5 minutes to allow the chickpea flour to absorb the liquid and soften.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a simple glaze made from powdered sugar and almond milk before serving.
Tips
- Sifting is Key: Always sift your dry ingredients to prevent clumping and ensure a smooth, even texture in your muffins.
- Don't Overmix: When combining wet and dry ingredients, fold gently until just combined. Overmixing can lead to dense, tough muffins.
- Resting Time Matters: Let the batter rest for 5 minutes before baking. This allows the chickpea flour to absorb moisture and softens its texture.
- Check for Doneness: Use the toothpick test - if it comes out clean, your muffins are perfectly baked.
- Customize Your Muffins: Feel free to add optional mix-ins like chopped nuts, dried fruits, or a sprinkle of dark chocolate chips for extra flavor.
- Storage Tip: These muffins stay fresh in an airtight container at room temperature for 3-4 days, or you can freeze them for up to a month.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 18g
Protein: 5g
Fat: 11g
Saturated Fat: 6g
Cholesterol: 0mg
