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Chickpea Blueberry Muffins (Gluten and Grain Free and made with beans!)

These Chickpea Blueberry muffins are gluten and grain free and packed full of healthy plant based protein. Made with real chickpeas and quinoa flour,  their light and velvety texture is impossible to resist. 

chickpea blueberry muffins

So, a weird fact about me. If there’s anything that can get me all talkative and giddy, or almost immediately turn my bad mood on its head, it is the mention of sneaking weird ingredients into baking. 

chickpea blueberry muffins

It started when I was very young. I still remember one of my “recipe concoctions” I created for my mom… I think it involved pickles and peanut butter. I was a smart kid. 

chickpea blueberry muffins

In my older (and semi more mature) years, this hobby of mine made a comeback. Though I like to think my more recent concoctions are slightly more edible to strangers. 

 chickpea blueberry muffins

I think it is safe to say anyone in the “healthy living” world is quite familiar with the infamous black bean brownie or chickpea blondie. These days, it is not a very strange thing to eat a piece of baking made with some sort of bean (what kind of society are we!?).

But what about muffins??  

Surely muffins are far too delicate to use such a heavy ingredient? Brownies and blondies are supposed to be fudgy and dense… so throwing in some pureed legume makes at least a bit more sense. But chickpea blueberry muffins? Pishaw

chickpea blueberry muffins

Well I have a surprise that is going to blow your mind. 

These chickpea blueberry muffins are not only SWEET, but they seriously have the most velvety, cake like texture – more than any other muffin I’ve tried. 

I’ve made these muffins using both quinoa flour and regular flour, but I must say I like the quinoa flour version even better.  If you haven’t tried quinoa flour yet (first – no it is not a grain, it is actually a seed, and second –  go make my quinoa chocolate breakfast bake) you will be shocked at the natural sweetness it lends to baking. 

chickpea blueberry muffins

Want to know another shocking discovery!? You know when you use frozen berries in baking (because #cantaffordthemberries) and they bleed their color all over the place, leaving your entire muffin a weird greenish blue tint? Well I have the cure! Simply rinse your frozen berries under cool water for 10-20 seconds and then mix them in a small layer of cornstarch. The berries won’t bleed and you’ll be left with those individual pops of blue just like in the movies restaurants! 

chickpea blueberry muffins

Look at that clean finish!

I’m not lying when I say these chickpea blueberry muffins are “velvety.” You are going to be shocked at the wonderful lightness and cakey texture. In fact, it wasn’t even me who came up with the work “velvety.” It was my mother. After all these years and all those experiments, she is still my distinguished muffin taste tester. 

chickpea blueberry muffins

Completely gluten and grain free and full of protein thanks to the addition of chickpeas and quinoa flour (a complete protein – holla!) these chickpea blueberry muffins are a serious gift to both your taste buds and nutrient loving bodies. Whole food and clean eating at its funnest, folks!

chickpea blueberry muffinsChickpeas in my muffins!? You better believe it. Try these gluten free chickpea blueberry muffins for a healthy, protein packed sweet treat! Click To Tweet

Chickpea Blueberry Muffins

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 8 muffins

Gluten and grain free. Made with real chickpeas and quinoa flour. These muffins are naturally sweet and have a surprisingly light, velvety texture!


  • 1/2 cup quinoa flour *
  • 1/3 cup cane sugar (sub coconut or brown sugar)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/8 tsp salt
  • 1/3 cup margarine or butter type spread
  • 1 egg or 2 egg whites
  • 1 Tbsp vanilla extract
  • 1 cup cooked/canned chickpeas
  • 1/4 cup almond milk (or milk of choice)
  • 1/2 cup frozen blueberries


  1. Preheat oven to 375F
  2. Puree the chickpeas in a food processor until smooth. Add in the rest of the wet ingredients (margarine through to milk) and process again until everything is well combined.
  3. Combine all dry ingredients into a bowl and mix to combine.
  4. Stir wet mixture into dry.
  5. Prepare your frozen blueberries by rinsing them in cool water for 10-20 seconds until water is no longer rinsing with much color. Gently toss the blueberries in a few sprinkles of cornstarch (you will not be able to see it sticking to the berries so just trust that it is there).
  6. Gently fold blueberries into mixture. Line a muffin tray with baking liners and pour batter into each cup.
  7. Bake at 375F for 5 minutes, and then without opening oven door, turn oven down to 325F. Bake at this temperature for 25 more minutes (totally 30-33 minutes) until a toothpick in the centre comes out clean.


*Can sub whole wheat, spelt or regular flour. Taste will alter slightly.

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chickpea blueberry muffins

Tell me,

Have you ever experimented with beans in your baking?

Whats the “weirdest” thing you’ve ever made a friend/family member try??


  1. Kristy @ Southern In Law | 17th May 16

    These look so deeeelicious! You are too clever, girl!
    Kristy @ Southern In Law recently posted…Recipe: Healthy Korean Beef Stir FryMy Profile

  2. Stephanie Leduc | 17th May 16

    Ouuuuh, next time I go to bulk barn I’m getting Quinoa flour and trying these! They look so yummy and Im quite intrigued by these velvety muffins.
    Great blueberry trick!!! I’ll be keeping that one in mind

    • Cora | 19th May 16

      Definitely do!! It seriously works in anything (including pancakes – just saying)

  3. Miss Polkadot | 17th May 16

    Pickles and peanut butter?! I swear I’m not pregnant but that does sound intriguing given my salty-savoury cravings. Though peanut butter is a 24/7 craving for me.
    These muffins look amazing. Chickpeas are an everyday staple for me plus mum-approved food? You know that convincing me right there. I’ve never baked with quinoa flour so would be curious to how it works – beautifully judging from your muffins here. Also, velvety must be one of the greatest adjectives to describe baked goods and the texture here does look spot on. Unlike that deep-dish bean blondie/pie – a CCK recipe – I served my family years and years ago. I wonder if your muffins would get their seal of approval … only am not sure I’d be daring enough to sneak beans into their baked goods again. You know how finicky my parents are …
    Miss Polkadot recently posted…Week in review: Peanut butter and family time.My Profile

    • Cora | 19th May 16

      Well the next time you do try to make something, I suggest not telling them there are any beans in them and see what they say? That’s always a fun game for us foodies to play… (mu ha ha)

      • Miss Polkadot | 19th May 16

        Oh girl, trust me: I never tell them what went into the food I prepare, sometimes even trying to hide the fact something is vegan but to no avail. You just can’t fool this family.

  4. Susie @ SuzLyfe | 17th May 16

    Totally excited about these. I wanted to make something with chickpeas yesterday but was at a loss (and feeling too lazy to look things up) so I used a dying zucchini instead. Totally adding this to the recipe list!
    Susie @ SuzLyfe recently posted…Life Lessons From TwitterMy Profile

    • Cora | 19th May 16

      Well hey zucchini does wonders too. Now I’ll have to work on something using BOTH.

  5. Heather @ Polyglot Jot | 17th May 16

    Oh wow these look really delicious! I bet they’d be good with chocolate chips too 😀
    Heather @ Polyglot Jot recently posted…Food Prep for an Easier Work WeekMy Profile

    • Cora | 19th May 16

      Oohhh isn’t everything good with chocolate chips?? Next batch…

  6. katalysthealth | 17th May 16

    I need to get me some quinoa flour!! That is one flour that I have been seriously eyeing lately, but have yet to pull the trigger on. And your photos are amazing girl! Keep it up 🙂
    katalysthealth recently posted…Blueberry Lemon Quinoa ParfaitMy Profile

    • Cora | 19th May 16

      You definitely do – especially with all your gluten free talent – I know you would make something unreal using it. Do it so I can see what you come up with! 🙂

  7. Lyss | 17th May 16

    Ooo yum!! Recently just bought a can of chickpeas so this is perfect timing for this recipe!! 🙂
    Lyss recently posted…Mental health Monday: BusinessMy Profile

  8. Sarah @ BucketListTummy | 17th May 16

    These look so delicious, Cora! I am totally adding these to my weekend baking rotation. BTW, I made your sweet potato pizza crust last night. Ed and I are obsessed!
    Sarah @ BucketListTummy recently posted…5 Non-Running Workouts I EnjoyMy Profile

    • Cora | 19th May 16

      YAY!! So so glad!!

  9. masala girl | 17th May 16

    i love baking with beans, or any weird ingredient! in fact, my FAVORITE (ok jk tied with blueberry muffins) muffin recipe & the one i make the most is chickpea flour w/ strawberris and zucchini!
    but the pickles + peanut butter- LOL
    masala girl recently posted…Ginger Almond Butter (Raw Sprouted Almonds + Their Benefits)My Profile

    • Cora | 19th May 16

      Oh my gosh – is the recipe on your blog!? If it is can you send me the link!? Sounds amazing.

  10. Amanda | 17th May 16

    I have never even thought to bake with beans! This is brilliant! I love the idea of using Chickpeas! It’s so versatile and such a great healthy option! The weirdest thing I’ve ever made someone try was a batch of cinnamon orange wheat muffins–they were not good. To this day I don’t know what went wrong!

    • Cora | 19th May 16

      Cinnamon orange eh? That doesn’t sounndddd bad…. but hey, all good bakers have their “not so successful” experiments 🙂

  11. Ellie | 17th May 16

    YES! Girl you know I love dem chickpeas! I totally think they would work in muffins and I can see these tasting amazing. Tomorrow I’m going to try chickpea flour pancakes. I’m pumped! For a double dose of chickpea protein, I bet they would be good with chickpea flour. It’s like quinoa flour in a lot of ways.
    Also, peanut butter and pickles is NOT WEIRD!
    Ellie recently posted…Ragnar Cape Cod 2016My Profile

    • Cora | 19th May 16

      I’m pretty sure I subconsciously made these FOR you.
      I’ve had chickpea flour pancakes and crepes and flatbreads on my list forevvvver and still have yet to make them. Let me know how the pancakes turn out??

  12. Kate | 18th May 16

    Terry and I were just talking about how’d we love some blueberry muffins! This would be a fun non-traditional way to make them.
    When I was a child I tried mixing all the juices and milks together. Turns out OJ and milk make a tasty drink!
    Kate recently posted…Post-grad day in the lifeMy Profile

  13. Cora | 19th May 16

    Hmmmm this may be the first time I don’t quite trust your judgement miss kate – juice and milk!?!? 🙂

  14. Joyce @ The Hungry Caterpillar | 19th May 16

    Confession: I don’t like black bean brownies.
    But you’ve totally convinced me to with your description to try these guys. I’m all about getting more fiber into my diet. Velvety texture, huh? Definitely pinning for later.
    Joyce @ The Hungry Caterpillar recently posted…Thinking Out Loud: Learning from My MistakesMy Profile

  15. Meghan@CleanEatsFastFeets | 19th May 16

    Now this is the kind of protein boost I can get down with. Plus muffins!!

  16. Emily Swanson | 22nd May 16

    What? You don’t like purple blueberry muffins? JK: I love that you persevered and found a solution for the blueberries bleeding into your muffins. These look so DELICIOUS. SO thankful God made blueberries.
    Emily Swanson recently posted…Recovery: Where is Your Faith?My Profile

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  21. Katrina | 23rd Mar 17

    Can you use unsalted butter instead of margarine?

    • Cora | 23rd Mar 17


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