A sweet treat here and there is nice 🙂 Our little ones deserve it too!! This is an almost allergy free recipe (no eggs, no gluten, no dairy, no nuts) that you can safely offer to your little ones satisfying their sweet palate without the side effects of refined sugars.
I usually use chickpea flour for flat breads or crackers, but it’s great for baking too! As it doesn’t contain gluten, don’t expect the muffins to raise too tall, they will create a nice hill, not a mountain 🙂
From a nutritional point of view chickpeas (and so chickpeas flour) are a great source of folate, iron, protein, zinc, manganese and calcium, all elements that help your baby’s body development and straighten his/her immune system.
As chickpeas are legumes I would suggest this recipe starting from 9 months of age. Legumes, so chickpeas, can sometimes cause gas and tummy ache in babies as they are not so easy to digest. At around 9 months of age, your baby’s digestive system should be developed enough to better handle legumes without side effects.
The recipe is easy and quick to prepare.
In a bowl add all the wet ingredients starting from mashing the banana. Add the coconut oil and the yogurt. Mix well.
In a separate bowl add the chickpea flour, coconut sugar, baking powder and spices. Mix.
Gently combine the dry ingredients into the wet ones.
Add the frozen blueberries at the end. You can add fresh ones too.
Fill a cupcake tin with the mix.
I usually fill only 3/4 of each hole to leave some space for the muffin to rise. Bake to 400F/180C for 20/25 min.
Enjoy!!
p.s. as there is no gluten involved, don’t expect the muffins to rise like a mountain, they will look more like a plateau.
If you are thinking about a first birthday cake, the chickpea muffins can be a lovely idea!! Simply frost them with any of the following baby friendly frosting recipes:
- pink coconut and cashew frosting
- orange cashew frosting
- purple sweet potato frosting
- white coconut cream frosting
- chocolate avocado frosting
- white tofu vanilla frosting
- cream cheese apple sauce frosting
- 1 1/2 cup chickpea flour
- 2 ripen banana
- 1/4 cup coconut sugar skip the sugar under 12M
- 8 Tbsp coconut oil
- 2 Tbsp plain coconut yogurt
- 1 1/2 tsp baking powder
- 1 tsp pumpkin spices mix
- 1 cup frozen blueberries
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In a bowl add all the wet ingredients starting from mashing the banana. Add the coconut oil and the yogurt. Mix well. Set apart.
-
In a separate bowl add the chickpea flour, coconut sugar, baking powder and spices. Mix.
-
Gently combine the dry ingredients into the wet ones.
-
Add the frozen blueberries at the end. Mix.
-
Fill a cupcake tin with the mix.
-
Bake to 400F/180C for 20/25 min.
As there is no gluten involved, don't expect the muffins to rise like a mountain, they will look more like a plateau.
17 Comments
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Blueberry Chickpea Vegan Muffins +9M – MySpecialFood.com
March 15, 2019 at 12:16 am[…] A sweet treat here and there is nice Our little ones deserve it too!! This is an almost allergy free recipe (no eggs, no gluten, no dairy, no nuts) that you can safely offer to your little ones satisfying their sweet palate without the side effects of refined sugars. I usually use chickpea flour for flat breads or crackers, but it’s great for baking too! As it doesn’t contain […] Source: Blueberry Chickpea Vegan Muffins +9M […]
Kelly
April 16, 2019 at 9:20 amHi, you mentioned that this is “no dairy” but there is yogurt in the recipe. What can I replace it with?
Barbara Lamperti
April 16, 2019 at 4:13 pmHi Kelly! It’s coconut yogurt, you can use any dairy free yogurt of your choice! Let me know if you like the muffins 🙂 ciao, b
Lauren
January 1, 2020 at 4:56 pmHow is it vegan if there is yogurt in it ?
Barbara Lamperti
April 9, 2020 at 6:07 pmGood point! I used coconut yogurt. Sorry if not specified. I added the info 🙂
Erica
May 29, 2024 at 6:06 pmIs there a way I can use canned chickpeas instead of flour?
Barbara Lamperti
May 29, 2024 at 6:19 pmHi Erica,
Unfortunately using canned chickpeas will not be the same as they will add too much moist to the mix. That being said I never tried. If you are up for a testing this is what I would do. Drain the chickpeas and let them dry on a paper towel. Try to remove with the paper towel as much moist as you can. Let them dry out for one/two hours. Add them to the mix as you would do following the recipe. Only add 1 Tbsp yogurt and 1/2 cup blueberries. That will reduce the liquids. It might work. Testing is a huge part of new successful recipes 🙂 Thank you and Ciao!
B
Erica
July 13, 2024 at 4:08 pmThank you!
Flo
June 23, 2020 at 7:11 pmDid you use a regular muffin pan or the mini muffin pan?
Barbara Lamperti
October 19, 2020 at 9:03 pmHi Flo! Regular muffin size If you want to bake mini-muffins remember to reduce the baking time to around 15 min. Ciao! b
Florence
June 24, 2020 at 2:12 pmJust made these. They looks and smell great!
Barbara Lamperti
October 19, 2020 at 8:57 pmYeahhh!! So happy to hear that! Thank you for sharing, ciao! b
ShiaoWei
October 15, 2020 at 1:28 pmCan I exclude yogurt in the recipe? Or what do I replace with?
Barbara Lamperti
October 19, 2020 at 4:28 pmHi! The recipe asks for coconut yogurt, you can replace it with: regular cow milk yogurt or ricotta cheese or milk. Ciao! B
Tiph
April 9, 2021 at 3:41 pmCan I replace the ripe bananas with applesauce?
Barbara Lamperti
May 24, 2021 at 10:43 pmHi! Yes you can. The recipe calls for 2 medium banana. Usually I substitute 1 banana with 1/2 cup applesauce. I feel that 1 cup applesauce might get you a very wet batter so I would suggest to substitute the 2 banana with 1/2 cup applesauce and 1/2 cup steamed sweet potato (that is thicker than applesauce). Let me know how it goes! Ciao, b
Blueberry Chickpea Vegan Muffins recipe +9M - My Home Chef Recipes
July 3, 2022 at 3:30 pm[…] PRINTABLE INGREDIENTS HERE: https://www.buonapappa.net/blueberry-chickpea-vegan-muffins-9m/ […]