Vegan Chickpea Flour Banana Muffins are an easy, no-sugar, gluten-free recipe you can whip up in one bowl for a quick breakfast, snack, or dessert.
They bake up perfectly moist, tender, and delicious, with that comforting banana flavor in every bite.
You'll also enjoy my banana chickpea flour chocolate chip cookies and chickpea flour banana bread for more easy ways to bake with chickpea flour and ripe bananas.
These chickpea flour banana muffins come from years of experimenting with chickpea flour in my kitchen-it's one of my favorite staples because it's naturally gluten-free, packed with protein, and gives baked goods that warm golden color.
I've used it in everything from chickpea flour pancakes and chickpea tortillas to crispy chickpea flour crackers, and I even recently baked a rich chocolate chickpea flour cake that turned out so good.
What I love most about these muffins is their texture-soft, moist, and with natural sweetness from ripe bananas and a hint of maple syrup, while the peanut butter adds richness and keeps them perfectly fluffy.
They pair so well with my protein hot chocolate or a soothing cup of mint tea, and they're perfect for meal prep, super portable, and great to have on hand for those busy, snacky moments.
If you love this recipe, check out my full roundup of chickpea flour recipes (sweet and savory) for more inspiration.
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🍌Ingredients
- Chickpea flour: Use finely ground chickpea flour for a smooth batter and soft texture.
- Ripe bananas: The riper the bananas, the sweeter and more flavorful your muffins will be.
- Maple syrup: Adds natural sweetness and keeps the muffins moist without refined sugar.
- Peanut butter: Use creamy peanut butter for the best texture and rich flavor.
- Plant-based milk: I used unsweetened almond milk, but any dairy-free milk, such as cashew milk or oat milk, works too.
- Baking soda + vinegar: This combo helps the muffins rise and stay light and fluffy.
- Baking powder: Helps give the muffins a light, airy texture and a gentle rise.
- Vanilla: Enhances flavor and sweetness.
- Salt: Balances and highlights flavors.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🥣How To Make Chickpea Flour Banana Muffins
Step 1: Preheat your oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners. In a large bowl, combine the mashed bananas, maple syrup, peanut butter, vanilla, vinegar, and plant-based milk.
Step 2: Add the chickpea flour, baking soda, and salt, and mix until just combined.
Step 3: Divide the batter evenly among the muffin cups.
Step 4: Bake for 25-27 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before enjoying.
📋Variations
- Nut butter substitute: Almond butter, cashew butter, sunflower seed butter, or tahini work great in place of peanut butter.
- Add-ins: Fold in chocolate chips, chopped nuts, or dried fruit for extra texture and flavor.
💡Marinela's Tips
- Use very ripe bananas: The riper, the sweeter and more flavorful your muffins will be.
- Measure flour accurately: Spoon and level the flour to keep muffins light and fluffy.
- Use runny peanut butter: Choose creamy or slightly warmed peanut butter for easier mixing and moist muffins.
- Don't overmix: Stir the batter just until combined to keep the muffins tender and soft.
❓Frequently Asked Questions (FAQ's)
Store the muffins in an airtight container at room temperature for 3-4 days. For longer storage, freeze them for up to a month.
Yes, almond, cashew, or sunflower seed butter works well, and any plant-based milk, such as oat, soy, or coconut, can be used.
📖 Recipe
Vegan Chickpea Flour Banana Muffins (Gluten-Free, No Sugar)
Equipment
- 1 Mixing bowl
- 12 cup muffin pan lined with silicone or paper liners
Ingredients
Dry Ingredients
- 1 + ½ cups chickpea flour scooped & leveled
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- 1 cup mashed bananas
- ⅓ cup pure maple syrup
- ⅓ cup natural peanut butter
- 1 teaspoon vanilla extract
- 1 teaspoon vinegar
- ¼ cup unsweetened almond milk or any plant milk
Instructions
- Preheat oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners. In a large bowl, combine mashed bananas, maple syrup, peanut butter, vanilla, vinegar, and plant-based milk.
- Add chickpea flour, baking soda, and salt, and mix until just combined.
- Divide batter evenly among muffin cups.
- Bake for 25-27 minutes, or until a toothpick inserted in the center comes out clean. Let muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use very ripe bananas for natural sweetness.
- Choose creamy or slightly warmed peanut butter for easier mixing and moist muffins.
- Don't overmix the batter for soft, tender muffins.
- Store in an airtight container at room temperature for 3-4 days, or freeze for up to 1 month.
Nutrition
If you try these chickpea flour banana muffins, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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