Today we’re going to taste test a recipe for vegan chocolate chickpea muffins, from Rainbow in my Kitchen. This recipe is vegan, gluten-free, oil-free, and (spoiler-alert) really delicious! As a holistic nutritionist, I’d endorse them for snacks, desserts, or breakfast.
I don’t know about you, but with all the restrictions right now, every day is feeling somewhat the same. I’m so incredibly grateful for having work, and a home, and a cat, and everything that I’m so lucky to have in my life. But I have to admit, I’ve been getting bored a fair bit.
On one grocery trip, I thought I’d pick up some things that I don’t often use to add a little variety. One of those was chickpea flour. I haven’t cooked with it much yet, even though I know that there are all kinds of amazing things you can make with it.
Most of the options I’ve seen out there are for egg-like creations, since the texture and flavor and color is in that realm. I made an omelette cup recipe in my College Vegan cookbook, but testing that was probably the last time I worked with chickpea flour.
I thought it would be fun to try making something sweet with chickpea flour – and when I saw this recipe for chocolate muffins, I was really excited to give it a try. I didn’t have to make any adjustments, and just made them as written! Well, with perhaps a few measurements slightly off due to metric vs imperial baking cups.
Watch my taste test, and see how they turned out:
Original Recipe by Rainbow in My Kitchen
Head to Rainbow in My Kitchen for the details: Chocolate Chickpea Muffin Recipe
This recipe was created by Nensi Beram, who is from Split in Croatia. I spent a couple of weeks in Split one time, and if you haven’t been to Croatia before, it is gorgeous! Someday, when this whole global lockdown ends, I’d recommend it for a visit.
Let me know if you have any other ideas for chickpea flour that I need to try! And if you want to submit a recipe that you’d like me to taste test in a video, leave a comment below and I’ll add it to my list.