Garbanzo Berry Cupcakes

The base for this recipe may not have been cupcakes, but with a tad more moisture and a couple of edits to these chickpea flour banana muffins you now have a successful fiber-ful cupcake. Even better, I have the easiest and most nutrient-rich ways to add patriotic color. This way you can celebrate Memorial Day and 4th of July with them!


Grab some ripe bananas, fresh berries, and hemp hearts and please everyone at your summer parties because this recipe is also vegan, nut-free and gluten-free.

Garbanzo Berry Cupcakes

Serves 12
Vegan, Gluten-Free




  • 3 medium ripe bananas, mashed
  • 3 tablespoons coconut oil, melted and cooled
  • 2 tablespoons honey or pure maple syrup
  • 1/3 Cup applesauce
  • 1 tablespoon vanilla extract
  • 2 large eggs or 2 flax eggs (1 egg = 1 tbsp ground flax & 2.5 tbsp water)
  • 1.5 teaspoons apple cider vinegar
  • 1 1/2 cups chickpea flour (garbanzo bean flour)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1.25 Cups fresh or frozen blueberries or crushed raspberries


  • 1 stick room temperature grass-fed butter or vegan buttery spread (such as Earth Balance)
  • 3 Cups organic confectioners sugar
  • 2 Tablespoons milk or non-dairy milk
  • 1/2 Tablespoon vanilla extract


  • 1/3 Cup fresh strawberries, sliced and halved
  • 1/3 Cup fresh blueberries
  • 4 tablespoons hemp seeds
  1. Preheat oven to 350 degrees F. Spray a cupcake tin with olive oil cooking spray or grease lightly with coconut oil or vegan butter spread.
  2. In a medium bowl, whisk together chickpea flour, baking soda and salt; set aside.
  3. In a large bowl, combine melted coconut oil, mashed bananas, honey, applesauce, vanilla extract, eggs, coconut oil and apple cider vinegar; mix until well combined and creamy. Add dry ingredients to wet ingredients and mix until just combined. Fold in blueberries.
  4. Pour batter into prepared cupcake tin. Bake for 14-16 minutes or until tester inserted into center comes out clean.
  5. While cupcakes are baking in the oven, mix the butter and 1 cup of sugar at a time with the hand-mixer until well-combined. Add 1 Tbsp of milk and the vanilla and beat until mixture becomes fluffy. If necessary, add the last tbsp of milk.
  6. 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.
  7. Once cooled, frost each muffin and top with sliced strawberries, fresh blueberries and 1 teaspoon of hemp seeds.




38 thoughts on “Garbanzo Berry Cupcakes

  1. Ok, I started on your blog at the asparagus ricotta salad and 5 posts later I’m here and completely in love with your recipes!! These cupcakes look incredible – I’d never have though to bake something sweet with garbanzo flour.

    • Serena, weren’t you going to make my Rhubarb Ginger Lemon Muffins with that flour 😉 I say, make a batch of both! LOL

      • I don’t think I realized you used this flour in those, Jessica! Even more reason to get past my fear of never having used rhubarb and just make em!

  2. Not gonna lie – non-wheat flours intimidate me a little because I’ve heard such horror stories. You’ve definitely inspired me to try some new flour options!

  3. I just made muffins using garbanzo flour and was so happy with how they came out! Can’t wait to try these cupcakes!

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  5. What a fun recipe! I love using whole chickpeas for baking gluten free, vegan cookies, but I haven’t done much baking with chickpea flour. These look like the perfect treat for Memorial Day or 4th of July. Yum!

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  7. I have never used garbanzo flour, are these quite dense? They look fabulous.. especially with the berries. Just a few more weeks and we will have local strawberries I can use for topping!

    • The original muffin recipe is a bit more dense but the extra liquid ingredients here really lighten it up! Garbanzo flour is much lighter than using the beans themselves. Enjoy!

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