- ½ cup + 3 tablespoons chickpea flour
- ¼ cup + 3 tablespoons sugar – see note
- 3 tablespoons cocoa powder
- 1 teaspoon Ener-G gluten-free baking powder
- 1 teaspoon Ener-G gluten-free baking soda
- pinch sea salt
- ¼ cup non-dairy milk
- 2 tablespoons egg whites
- 2 tablespoons grape seed oil
- 1 teaspoon pure vanilla extract
- ¼ cup boiling water
- Preheat oven to 350F and line a 6-cup muffin tin with paper liners. Set aside.
- Add flour, sugar, cocoa powder, baking powder, baking soda and salt. Stir to mix thoroughly.
- Add wet ingredients; milk, egg white, oil and extract.
- Mix thoroughly, then add boiling water. Stir completely.
- Let sit for 1 minute, then pour into prepared paper liners.
- Bake in preheated oven for 23- 25 minutes, or until toothpick inserted comes out clean. I found that the toothpick held a bit of gumminess due to using chickpea flour but left to cool, they firmed up perfectly to the consistency of a real, gluten-packed muffin.
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Sugar – I used demerara sugar for this recipe. I’m sure you could use an equal amount of coconut sugar.
Vegan and egg-free – I’m sure that you could try making this recipe vegan or egg-free by replacing the egg whites with 2 teaspoons of ground flax seed and 4 teaspoons of warm water. Let sit for 5 minutes, then use in recipe. I have not tested this, but it’s where I would start. That, or an equal amount of apple sauce or banana puree.
Baking soda and baking powder – if you are going to use conventional baking powder or baking soda (not the Ener-G brand), reduce the measurements by half than what it calls for in the recipe.
Nutrition Information Per Serving
- Calories: 192
- Calories from Fat: 59
- Total Fat: 6.5
- Saturated Fat: 0.7 g
- Sodium: 61 mg
- Carbs: 30.3 g
- Dietary Fiber: 4.8 g
- Net Carbs: 25.5 g
- Sugars: 17.4 g
- Protein: 5.5 g