Gluten free chickpea muffins

These ugly looking, great tasting muffins are a weekday staple of mine! I make a batch every week and take one to work everyday as a tasty, filling and healthy-(ish) snack! They are quick to make, require only cheap and non-fussy ingredients and you can mix-up the flavour easily; anything goes! It’s also easy to make these vegan by switching the honey for a vegan alternative.


  • 1 x can chickpeas
  • 3 x big, heaped tablespoons of peanut butter/almond butter/whatever nut butter you fancy. Tip: Smooth nut butter usually makes a softer batter.
  • 2 x tablespoons honey
  • 1 x teaspoon vanilla essence
  • 1 x teaspoon baking powder
  • 1 x teaspoon baking soda
  • Optional – shredded coconut, blueberries, chocolate chips…. anything!

You will also need a muffin/cupcake tin and baking cases. Mixture usually makes 8 muffins.


Step 1: Pre-heat oven to 350F/177C/Gas Mark 4. 

Step 2: Bash up those chickpeas!

The easiest way to do this is in a food processor, but seeing as we’re only temporary residents in Canada (just 2 weeks left!), we’ve been too cheap to buy one and instead resort to literally bashing the chickpeas with a big spoon until they are turned into a pulp. It’s a good way to relieve stress after a long day, but seriously, if you have a food processor, save yourself the arm ache and use it! (See picture below of a pasta spoon being used in an ‘original’ way).


Step 3: Add all the other ingredients!

Add the nut butter, honey, vanilla essence, baking powder and baking soda (plus any optional additions) to the mixture and stir. You could either do this in the food processor or by hand.

Step 4: Separate mixture into baking cases. 

The muffins won’t rise much so try not to fill the cases too shallowly.


Step 5: Bake in the oven for 20 minutes.

Step 6: Try not to eat all of your freshly baked muffins at once! I often fail at this step. 


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