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.
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.
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.
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.
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…
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.
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
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.
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!
Have you ever experimented with beans in your baking?
Whats the “weirdest” thing you’ve ever made a friend/family member try??
Hi friends, I’m back with my Week In Review this week. Not sure…