Healthy Chickpea Flour Banana Muffins

I am a huge huge fan of chickpea flour but used to limit my use of the ingredient to thickening soups and making pizza crust or flatbread. I saw Ambitious Kitchen’s banana bread recipe and was inspired. After several tests on my own, I landed on this muffin recipe!

chickpea flour banana muffins

While I loved the loaf, it was a little dense for me and, I love the grab and go nature of muffins for more of a weekly recipe. It also takes wayyy less time to get these out of the oven!

There are plenty of topping/filling options with any muffin, but these are best with blueberries (I’ve done both fresh and frozen) or chocolate chips (duh).



Chickpea Banana Muffins
(Serves 18)



  • 3 medium very ripe bananas, mashed
  • 2 tablespoons honey or pure maple syrup
  • 1 tablespoon vanilla extract
  • 2 large eggs or 2 flax eggs
  • 3 tablespoons non-dairy milk
  • 1.5 teaspoons apple cider vinegar
  • 1 1/2 cups chickpea flour (garbanzo bean flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt

Optional Add In Ideas:

  • 1/2 cup chocolate chips
  • 1/2 cup chopped walnuts or pecans
  • 1 cup blueberries
  • 1 cup shredded coconut
  • Top w/ more sliced banana or hemp seeds


  1. Preheat oven to 350 degrees F. Spray a muffin tin with olive oil cooking spray or grease lightly with coconut oil, grass-fed butter, or earth balance. Recipe makes 18 regular sized muffins.
  2. In a medium bowl, whisk together chickpea flour, baking soda, cinnamon and salt; set aside.
  3. In a large bowl, combine bananas, honey, vanilla extract, eggs, milk and apple cider vinegar; mix until well combined and creamy. Add dry ingredients to wet ingredients and mix until just combined. Fold in any of the optional add-ins: I recommend dark chocolate chips and blueberries.
  4. Pour batter into prepared pan and smooth top. Add one slice of banana to the top of each if you wish. Bake for 14-16 minutes or until tester inserted into center comes out clean. Remove from oven and place on wire rack to cool for 10 minutes, then carefully invert, remove and place back on wire rack to cool completely.
  5. Enjoy as a pre-workout snack or have a couple with nut butter and extra berries for breakfast!




25 thoughts on “Healthy Chickpea Flour Banana Muffins

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    • In most recipes I would say no since coconut oil is solid at room temp and a binder. It may be okay here though. If you have butter or earth balance try those instead!

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  10. Hi love the recipe but when I printed it out it printed the whole blog post (9 pages!) I was hoping there would be a shorter print version of just the recipe, bummer

    • Sorry, Kara! When I created this blog years ago, I had no knowledge of what I was doing tech wise 🙂 and realized after the fact that my platform doesn’t support recipe plug ins. With a busy schedule I have it in the plans for the fall to switch to another platform to make everything easier for you amazing readers! Hope you still enjoy the recipe!

  11. Hi Kelly – I just made this and this was my first dish with chickpea flour. I really like this recipe because the muffins are not too sweet., just a hint of sweetness is there from the bananas and honey The fact that chickpea flour has more protein and fiber than white flour is a bonus. Thank you very much for sharing this recipe.

  12. Have you noticed that the add ins, no matter what they are, usually sink to the bottom of the muffin. This is picky I know . Wonder if there is an easy fix for this. Chocolate chips, nuts, raisins, whatever the add ins are they always end up on the bottom.

    • Do you mean when you make muffins in general? I haven’t had that problem with these and blueberries, but honestly haven’t tried chocolate chips. Maybe try frozen blueberries?

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