GUILT-FREE HEALTHY SWEET TREAT

These chocolate, hazelnut, chickpea flour muffins are rich, high in protein, and easy to make. A healthy sweet treat you can enjoy anytime. Made with wholesome and nutrient-dense ingredients.

CHICKPEA FLOUR

Have you ever tried adding chickpea flour to your sweet treats? It’s an easy way to increase your protein intake.

Chickpea flour, also called gram flour, is one of the most nutrient-packed gluten-free flours available. It is very high in protein with 1 cup containing more than 20 g of protein. It is excellent for gluten-free baking because of its binding properties. You can use it in both, sweet and savory recipes.

HOW TO MAKE CHOCOLATE HAZELNUT CHICKPEA FLOUR MUFFINS

You can find instructions and the exact measurements in the recipe card below.

MUFFINS

Preheat oven to 180 °C. Grease muffin tins with coconut oil or prepare muffin silicone baking cups.

To prepare chia egg, simply grind chia seeds in a coffee grinder. Mix 10g of ground chia seeds with 4 tablespoons of water. Stir and let it rest for 10 minutes to thicken.

In a large bowl, mix together the dry ingredients: chickpea flour, oat flour, ground roasted hazelnuts, coconut sugar, cacao powder, and baking powder.

Add rice milk and chia egg to the bowl with dry ingredients and mix it with a hand mixer for a couple of minutes until it all comes together. Add 5 tablespoons coconut oil and mix until all is well combined. If the batter is too thick, you can add 1 extra tablespoon of rice milk.

Spread the batter into prepared muffin tins and bake for approx. 25 minutes.

Remove from the oven and let it cool down a bit.

Serving suggestion: Top with chocolate ganache (see below) or simply drizzle with chocolate.

CHOCOLATE GANACHE

Melt the chocolate in a medium pot over low heat. Stir until smooth.

Add coconut cream, melted chocolate, and agave to the blender and blend until smooth and silky.

Spread the ganache on top of each muffin.

CHOCOLATE HAZELNUT CHICKPEA FLOUR MUFFINS ARE:

Vegan

Gluten-free

Dairy-free

Soy-free

Nutrient-packed

Protein-rich

Easy to make

WANT MORE CHICKPEA FLOUR RECIPES?

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Chocolate Hazelnut Chickpea Flour Muffins Nensi Beram Low-carb, high-protein chocolate hazelnut muffins made with chickpea flour, oat flour, and roasted hazelnuts. A guilt-free healthy sweet treat that will satisfy your sweet tooth. Print Recipe Pin Recipe Prep Time 15 mins Cook Time 25 mins Course Breakfast, Dessert, Snack Cuisine Gluten-free, Vegan Servings 3 Equipment Muffin silicone baking cups

Electric hand mixer

Silicone spatula

Mixing bowl Ingredients 1x 2x 3x Muffins (makes 9-10) 100 g chickpea flour

50 g oat flour

100 g roasted hazelnuts ground

100 g coconut sugar

40 g cacao powder

5 tablespoons coconut oil

200 ml rice milk

2 teaspoons baking powder

1 chia egg 10 g ground chia seeds + 4 tablespoons water Chocolate ganache 80 g coconut cream the thickened coconut cream from a can of full-fat coconut milk

100 g dark chocolate (85% cocoa)

2-3 tablespoons agave Instructions Muffins Preheat oven to 180 °C. Grease muffin tins with coconut oil or prepare muffin silicone baking cups.

To prepare chia egg, simply grind chia seeds in a coffee grinder. Mix 1 tablespoon of ground cia seeds with 3 tablespoons of water. Stir and let it rest for 10 minutes to thicken.

In a large bowl, mix together the dry ingredients.

Add rice milk and chia egg to the bowl with dry ingredients and mix it with a hand mixer for a couple of minutes until it all comes together. Add 5 tablespoons coconut oil and mix until all is well combined. If the batter is too thick, you can add 1 extra tablespoon of rice milk.

Spread the batter into prepared muffin tins or muffin silicone baking cups and bake for approx. 25 minutes.

Remove from the oven and let them cool down a bit.

Top with chocolate ganache (see below) or simply drizzle with chocolate. Chocolate ganache Melt the chocolate in a medium pot over low heat. Stir until smooth.

Add coconut cream, melted chocolate, and agave to the blender and blend until smooth and silky.

Spread the ganache on top of each muffin.

Enjoy! Notes Always chill your coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid. Keyword chickpea flour muffins, chocolate muffins, hazelnut muffin recipe, healthy chocolate muffins Tried this recipe? Let us know how it was in the comments section . We are very grateful for your feedback.

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