Vegan Muffins

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

You probably all know the chickpea omelets that can be made from this flour, but did you know you can also make a variety of wonderful baked goods, like these vegan muffins that only take 5 minutes to prep?

You're probably asking yourself why chickpea flour is so good.

A little about its nutritional values and why it's excellent for those who exercise:

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

It can serve as a quality source of low-glycemic carbohydrates, which helps balance blood sugar levels and provides a feeling of fullness and energy over time.

And sports?

It is recommended to eat a chickpea flour muffin 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 full energy it needs. Alternatively, it works great as a post-workout meal to refill glycogen stores depleted during exercise, combined with the amino acids necessary for muscle tissue recovery and building.

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

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

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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

Left with more chickpea flour? Maybe make pizza?

Vegan 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-based milk you like
• 1 clove crushed garlic
• 1 tsp turmeric
• 1/2 tsp chili powder optional
• 4 tbsp olive oil
• 1 tsp sesame seeds I used black sesame, but regular is fine
• 1 juice from half a lemon vinegar also works
• 1/2 tsp sugar optional if avoiding sugar

Instructions

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