Apple, Almond & Chickpea Muffins


Preparation info

  • Makes


    • Difficulty


Appears in

The Plant-Based Cookbook: Vegan, Gluten-Free, Oil-Free Recipes for Lifelong Health

The Plant-Based Cookbook

By Ashley Madden

Published 2021

  • About

Muffin batter made from chickpeas—literally, a culinary jaw-drop moment for me! These delicious muffin miracles are low in sugar and full of protein and fiber! I like to use my 3¼ ounce spring-release scoop or disher (loosely packed with batter) to scoop the batter into the muffin tin—it creates a clean, nicely shaped muffin.


  • cups gluten-free oat flour
  • ½ cup gluten-free old-fashioned rolled oats
  • ¼



  1. Position the oven rack in the middle of the oven and preheat to 350°F.
  2. In a large bowl, mix together oat flour, rolled oats, coconut sugar, hemp seeds, baking powder, baking soda, cinnamon, allspice, and salt. Break up any chunks of