Garbanzo Bean Blueberry Muffins

Unbelievable gluten free protein muffins!  This protein muffin recipe will completely take you by surprise!  If you have not worked with garbanzo bean flour before, this is a terrific recipe to start with.  Our Healthy protein muffin recipe begins with fresh ground chickpea/garbanzo bean flour.  These breakfast muffins are extremely inviting and irresistible, packed with protein and so super easy to make, even the kids can learn to make this healthy muffin recipe.

We started thinking it might be time to take our love for our healthy protein muffins to the next level by sharing this recipe for Blueberry Protein Muffins and our love for chickpea flour. Chickpea flour is one of the most nutrient-packed gluten-free flours available and has been used for centuries around the globe.

It does not matter if the flour fails the finger taste test because once you put some heat to the flour, the unpalatable taste goes away.  If you have had fears of baking with garbanzo bean flour, there are no worries here.

Let us share some of the important facts of baking with garbanzo bean flour.  It is inexpensive, it is nutritious, and it is packed with fiber and protein & is naturally gluten free. You’d also be surprised to hear that the flour has a natural slight sweetness as well.  That being said, it is easy to cut back on the sweeteners in this blueberry muffin recipe.

Our protein muffin recipe base is our high-quality chickpea/garbanzo beans. The nutrition in chickpeas brings a potent package of protein, vitamins, and minerals, which is why they are often included in many healing diets as a nourishing food.

It is completely possible that: A one-cup serving of chickpea/garbanzo beans can contain 14.5 grams of protein (in daily recommended values).  This is why we call the protein muffins! If you are looking for high-quality garbanzo beans to mill into flour, we can hook you up.  

protein muffin recipe

Blueberry Muffin Recipe

Prep Time 6 Min
 Total Time 26 Min
 Number Ingredients 11 
 Number of Servings   12 

Blueberry Muffin Ingredients

  • 2 cups garbanzo bean flour
  • 2/3 cup coconut sugar, unrefined
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • ¼ tsp. ground cloves
  • ½ tsp. kosher salt
  • 2 large eggs, lightly beaten
  • ¾ cup applesauce, unsweetened
  • 6 tbsp. extra-virgin olive oil
  • 1 cup blueberries

How to make Garbanzo Bean Blueberry Muffins

  1. Preheat oven to 375°.  Lightly grease the muffin tin or use muffin liners.
  2. In a medium size bowl combine all dry ingredients and whisk together.
  3. In a large bowl combine eggs, applesauce and oil.
  4. Slowly pour dry ingredients into the wet mixture bowl and stir with a fork until completely moistened.  Fold in the blueberries.
  5. Pour batter into muffin cups and bake for approximately 15 - 20 minutes, depending on the size of the pour until the tops of the muffins are browned and slight pressure on the top does not make a dent.

Comments 7

Teresa on

Can you provide the nutrition values per muffin?

Marin on

I bought your garbanzo bean flour and used this recipe on the back — came here to add it to myfitnesspal — but on the package there’s no baking powder listed, only 1 tsp of baking soda. I made them today and they’re delicious (I did add vanilla extract), but they didn’t rise much above the pan (I’m used to that with alt flours). Maybe adjust the package or this recipe to be the same — or will it just result in a fluffier muffin? Again, mine were good, but rustically dense in a good way, but just curious as to which version is intended.

Jasmine on

I did not have enough apple sauce so I had to make all the cups, tsp & tbsp equivalent to 1/2. Either way Delicious!
-Kid baker

Bridget on

New to gluten free baking. I really like these muffins!! Love having a health snack with protein!! Do you have the nutritional and calorie information?

Another Lisa on

Delicious! I didn’t have coconut sugar so used light brown instead. Even better with some grated orange zest in the batter. The texture is a little dense, so they make a substantial snack. Thanks for this recipe!

Lynne Hearn on

Thank you for sharing the recipe. They look so delicious, I shall have to try making these. Does the recipe not require xantham gum?

Lisa on

Would really find it helpful if these recipes were printable and therefore usable. Some of us still do not iPad in the kitchen.

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