Vegan Chickpea Flour Banana Muffins (Gluten-Free, No Sugar)
These Vegan Chickpea Flour Banana Muffins are soft, moist, and naturally sweet, perfect for breakfast, a snack, or dessert. This easy one-bowl, gluten-free, oil-free, and no sugar recipe is packed with flavor and protein.
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
Calories: 144kcalCarbohydrates: 21gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 194mgPotassium: 255mgFiber: 2gSugar: 10gVitamin A: 18IUVitamin C: 2mgCalcium: 47mgIron: 1mg
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