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.
Chickpea Blueberry Muffins
Breakfast, Baking, Pastry
2 cups Palouse Brand Chickpea 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
Preheat oven to 375 degrees. Lightly grease the muffin tin or use muffin liners.
In a medium size bowl combine all dry ingredients and whisk together.
In a large bowl combine eggs, applesauce and oil.
Slowly pour dry ingredients into the wet mixture bowl and stir with a fork until completely moistened. Fold in the blueberries.
Pour batter into muffin cups and bake for 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.