I’ve used chickpeas in recipes before to make cookies and bites, but i’m now using chickpea flour in some of my baked goods as an alternative to other flours.

Please note that chickpea flour has a mildly bitter aftertaste which differs from using cooked chickpeas which are naturally sweet tasting.  That being said, if you need this recipe to be sweeter, add a bit more honey or maple syrup (see below in directions).

I’ve made these muffins a few different ways, experiementing with coconut oil, olive oil,  applesauce or using two bananas and no oil at all.  This recipe is pretty forgiving and so with or without oil the change in taste wasn’t drastic at all! I’m pretty sure the chocolate chips help with that;)

The only thing you MUST do, is let the chia seeds sit for at least 10 minutes in water for them to form before adding/blending it into your mixture. These muffins are great for breakfast on-the-go, snacks for yourself or your kids or even as a healthy dessert. While they are delicious on their own, they are also great warmed with a nut-butter of your choice overtop.

This recipe is vegan and school-safe

 Ingredients:

• 3 tbs chia seeds to 9 tbs water
• 1 1/2 cups gluten-free organic quick or rolled oats
• 1 cup organic chickpea flour
• 1 OR 2 overripe bananas (depending if you’re adding oil or not)
• 1/3-1/2 cup liquid honey or maple syrup
• 1 tsp organic baking soda
• 1/2 tsp pure vanilla extract
• 1/3 cup melted coconut oil OR 1/3 cup unsweetened applesauce
• 1/3 cup vegan chunky chocolate chips (Enjoy Life brand)

Directions:

• in a small bowl mix the chia seeds and water well and set aside for a minimum of 10 minutes
• in your blender or food processor blend: oats, chickpea flour and baking soda until oats become a flour-like texture
• add one ripe banana (the browner the better) or 2 if you’re deleting the oil and or applesauce
• add applesauce or coconut oil and the honey or maple syrup (please note if you prefer this sweeter, use 1/2 cup instead of a 1/3 of a cup. Personally 1/3 of a cup was fine for me since the chocolate chips add ample sweetness)
• finally, once the chia-seeds have formed into a gel-like texture, add them to your mixture and blend all
• fill muffin cups with the batter and add 4-5 chunky chocolate chips in each muffin (be sure to push them into the dough) OR you’re welcome to stir in your desired amount of chocolate chips beforehand.
• bake at 350f 10-12 minutes (do not over bake)
• this recipe makes 12 muffins