One of the things that bothers me most about Gluten-Free living is that my love of baking gets a bit restricted, unless I’m baking for others. The number one no-go ingredient for a Gluten Free diet? Wheat Flour. The number one ingredient in most baking recipes? Wheat Flour. Sigh.
Because I love baking (and the results of a good baking session – yum!) a big part of getting used to Gluten Free eating was finding a way that I could still bake, but with ingredients that fit my dietary restrictions, are cheap and easy to buy, and will be enjoyed by non-gluten-free family and friends as well. Store-bought cup-for-cup GF blend flours are great, but they tend to be really expensive, and don’t always taste too good in recipes that call for wheat flour. There’s no real magical substitute for wheat flour (sob – goodbye delicious glutinous white bread), but I am always on the look for that elusive versatile, healthy and tasty GF flour that will make my baking dreams come true.
It may not be “the one”, but Chickpea Flour (also known as Garbanzo Bean Flour, Besan or Gram Flour) has yielded some pretty good results for me. I love the idea that it’s an inexpensive, all natural milled flour with good nutritional value. I wanted to make a healthy, low-sugar snack muffin that I could eat at work throughout the week, and chickpea flour turned out to be a great base for this. Paired with dark cocoa, blueberries, wholesome honey and sweet, ripened bananas, the chickpea flour makes a hearty muffin that will fill you up between meals and also give you that hit of sweetness you’re craving without the guilt of a sugar-filled treat.
This recipe makes 12 good sized muffins – but you could probably get more out of a batch of batter if you make them smaller. Looking to make them a little bit more indulgent and delicious? Chop up a dark chocolate bar and mix the pieces in to your batter to give the muffins an extra chocolately bump in flavour.
[recipe title=”Dark Chocolate and Blueberry Chickpea Muffins (Gluten Free, Dairy Free, Refined-Sugar Free” servings=”12″ time=”45 mins” difficulty=”easy”]
- 1.5 cups Chickpea Flour
- 3/4 cup Cocoa Powder
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 3 Medium Ripe Bananas
- 2 Medium/Large Eggs
- 2 tsp Vanilla Extract
- 1 tbsp Apple Cider Vinegar
- 4 tbsp Honey
- 3/4 cup Milk or Milk Alternative (soy milk, almond milk, etc)
- 1 cup Blueberries
- Preheat oven to 350 degrees (F) and line a 12-cup muffin tin with paper cupcake liners.
- In a large bowl, combine chickpea flour, cocoa powder, baking soda and baking powder. Whisk until well combined, and set aside.
- In another bowl, mash 3 bananas until well-pureed without lumps. Add eggs, vanilla, apple cider vinegar and honey, and whisk until well combined. Add milk/ milk alternative and whisk.
- In your dry-ingredients bowl, make a “well” (small indentation) in your flour mixture, and slowly pour your wet ingredients in, using a fork to combine until fully combined. Do not over mix the muffin batter – stir only until combined.
- Ensure your muffin tin has the paper cupcake liners inside. Using a ladle, spoon the batter into the 12 muffin cups in the tin (fill right to the brim of the cup if you would like a standard “muffin top”).
- Put filled muffin tin in the preheated oven and bake for 28 – 30 minutes. Insert a toothpick in the centre of a muffin to see whether it comes out without raw batter (there may be colour from the blueberries – this is ok, just as long as the muffin batter is cooked). If needed, bake a few minutes more until no batter coats the toothpick when checking the muffins.
- Cool baked muffins on a cooling rack. Once fully cooled, muffins can be stored in the fridge for several days.
Please let me know how your muffins turn out, and tag @UrbanistaAtHome in any shots of your baking on Instagram – I’d love to see how yours turns out!