Vegan Chickpea Muffins

Ever since I became vegan, chickpea flour has become a permanent resident in my pantry.

You’re probably familiar with chickpea omelets, but you should know that you can also use this flour to create a variety of wonderful baked goods, like these vegan muffins that take only 5 minutes to prep.

You might be asking yourselves why chickpea flour is so great.

A bit about its nutritional values and why it’s excellent for athletes:

Chickpea flour contains a high amount of protein—about 22g per 100g of flour. It is low in fat, rich in dietary fiber, and naturally gluten-free.

It serves as a high-quality source of complex carbohydrates with a low glycemic index, which helps balance blood sugar levels and provides a feeling of fullness and sustained energy.

And what about sports?

It’s recommended to eat a chickpea flour baked good about an hour and a half to two hours before an intense, long workout (like a long run or a crazy CrossFit session) to provide the body with the energy it needs. Alternatively, it works great as a post-workout meal to replenish glycogen stores drained during exercise, combined with the amino acids necessary for muscle tissue recovery and growth.

In terms of vitamins and minerals: chickpea flour contains high amounts of iron, calcium, potassium, folic acid, and magnesium. It is also rich in vitamins A and B.

I love baking a large batch of these vegan muffins and keeping them in the fridge for several days. (All they need is a quick warm-up in the toaster or microwave, and they’re delicious all over again!)

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A post shared by Haggai Leffler - Vegan Athlete (@haggai_leffler) on May 12, 2018 at 12:53am PDT

Nutritional values per one vegan muffin:

157 kcal, 16g Carbohydrates

8g Protein

5g Fat (of which 0.5g is saturated fat)

3.5g Dietary Fiber

1.5 mg Iron

53 mg Magnesium

Nutritional values by clinical dietitian and fitness coach Noam Bachar.

Have leftover chickpea flour? How about making a pizza?

Print

Vegan Chickpea Muffins

Prep time 5 minutes

Cook time 15 minutes

Total time 20 minutes

Servings 15 muffins

Ingredients

• 400 g Chickpea flour About 3.5 cups
• 2 tsp Salt
• 1 tsp Baking soda
• 1 packet Baking powder About 2 tbsp
• 1.25 cups Soy milk Or any plant milk you like
• 1 Garlic clove, crushed
• 1 tsp Turmeric
• 0.5 tsp Chili powder Optional
• 4 tbsp Olive oil
• 1 tsp Sesame seeds I used black sesame, regular is also fine
• 1 Juice from half a lemon Vinegar also works
• Half teaspoon sugar Can be omitted if avoiding sugar

Instructions

1. Preheat oven to medium heat (180°C).
2. Pour the flour into a deep bowl and mix with a fork to aerate it (poor thing was compressed in the bag).
3. Add half of the sesame seeds and all other dry ingredients (baking soda, baking powder, dry spices, salt, and sugar) and mix well until fully combined.
4. Add all remaining ingredients and mix well until you get a relatively liquid and very sticky batter.
   
5. Transfer to muffins liners and sprinkle the remaining sesame seeds on top.
   
6. Place in the oven and bake for 15-20 minutes until the muffins are lightly browned.
7. Can be stored in the freezer or fridge for up to a week. Heat for a few minutes in a toaster or microwave before serving.