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Chocolate Hazelnut Chickpea Flour Muffins

by Nensi Beram
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Chocolate Hazelnut Chickpea Flour Muffins

GUILT-FREE HEALTHY SWEET TREAT

These chocolate, hazelnut, chickpea flour muffins are rich, high in protein, and easy to make. A healthy sweet treat you can enjoy anytime. Made with wholesome and nutrient-dense ingredients.

CHICKPEA FLOUR

Have you ever tried adding chickpea flour to your sweet treats? It’s an easy way to increase your protein intake.

Chickpea flour, also called gram flour, is one of the most nutrient-packed gluten-free flours available. It is very high in protein with 1 cup containing more than 20 g of protein. It is excellent for gluten-free baking because of its binding properties. You can use it in both, sweet and savory recipes.

HOW TO MAKE CHOCOLATE HAZELNUT CHICKPEA FLOUR MUFFINS

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.

MUFFINS

  • Preheat oven to 180 °C. Grease muffin tins with coconut oil or prepare muffin silicone baking cups.
  • To prepare chia egg, simply grind chia seeds in a coffee grinder. Mix 10g of ground chia seeds with 4 tablespoons of water. Stir and let it rest for 10 minutes to thicken.
  • In a large bowl, mix together the dry ingredients: chickpea flour, oat flour, ground roasted hazelnuts, coconut sugar, cacao powder, and baking powder.
  • Add rice milk and chia egg to the bowl with dry ingredients and mix it with a hand mixer for a couple of minutes until it all comes together. Add 5 tablespoons coconut oil and mix until all is well combined. If the batter is too thick, you can add 1 extra tablespoon of rice milk.
  • Spread the batter into prepared muffin tins and bake for approx. 25 minutes.
  • Remove from the oven and let it cool down a bit.
  • Serving suggestion: Top with chocolate ganache (see below) or simply drizzle with chocolate.

CHOCOLATE GANACHE

  • Melt the chocolate in a medium pot over low heat. Stir until smooth.
  • Add coconut cream, melted chocolate, and agave to the blender and blend until smooth and silky.
  • Spread the ganache on top of each muffin.

Chocolate Hazelnut Chickpea Flour Muffins

CHOCOLATE HAZELNUT CHICKPEA FLOUR MUFFINS ARE:

  • Vegan
  • Gluten-free
  • Dairy-free
  • Soy-free
  • Nutrient-packed
  • Protein-rich
  • Easy to make
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Chocolate Hazelnut Chickpea Flour Muffins

Chocolate Hazelnut Chickpea Flour Muffins

Nensi Beram
Low-carb, high-protein chocolate hazelnut muffins made with chickpea flour, oat flour, and roasted hazelnuts. A guilt-free healthy sweet treat that will satisfy your sweet tooth.
Prep Time 15 mins
Cook Time 25 mins
Cuisine Gluten-free, Vegan
Servings 3

Ingredients
  

Muffins (makes 9-10)

Chocolate ganache

Instructions
 

Muffins

  • Preheat oven to 180 °C. Grease muffin tins with coconut oil or prepare muffin silicone baking cups.
  • To prepare chia egg, simply grind chia seeds in a coffee grinder. Mix 1 tablespoon of ground cia seeds with 3 tablespoons of water. Stir and let it rest for 10 minutes to thicken.
  • In a large bowl, mix together the dry ingredients.
  • Add rice milk and chia egg to the bowl with dry ingredients and mix it with a hand mixer for a couple of minutes until it all comes together. Add 5 tablespoons coconut oil and mix until all is well combined.
    If the batter is too thick, you can add 1 extra tablespoon of rice milk.
  • Spread the batter into prepared muffin tins or muffin silicone baking cups and bake for approx. 25 minutes.
  • Remove from the oven and let them cool down a bit.
  • Top with chocolate ganache (see below) or simply drizzle with chocolate.

Chocolate ganache

  • Melt the chocolate in a medium pot over low heat. Stir until smooth.
  • Add coconut cream, melted chocolate, and agave to the blender and blend until smooth and silky.
  • Spread the ganache on top of each muffin.
  • Enjoy!

Notes

Always chill your coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid.
Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword chickpea flour muffins, chocolate muffins, hazelnut muffin recipe, healthy chocolate muffins

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2 comments

Bruna November 6, 2020 - 6:46 pm

What can I use as a substitute of coconut oil?

Reply
Nensi November 6, 2020 - 10:58 pm

Hi, Bruna! The best option for replacing coconut oil is often to use another type of oil such as olive oil, sunflower oil, almond oil, hemp seed oil, grapeseed oil, or walnut oil (depending on the recipe). Or you can experiment and use no oil at all but I can’t guarantee the results. You’ll probably need to add a few extra tablespoons of milk though. Or maybe try using coconut cream instead, like 50 g or so (melt it on low heat before adding it to the batter).

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