These Gluten Free Chocolate Zucchini Muffins are made with chickpea flour and naturally sweetened with bananas. These chocolate chickpea banana muffins are great as baby muffins, toddler muffins, or a high protein muffin snack!
These chickpea flour muffins came to life because I have a huge bag of chickpea flour. I look at it every time I open the cabinet, so I figured it was time to make use of it!
This isn’t my first time making a chickpea flour muffins recipe. My strawberry banana chickpea flour muffins are a huge hit, and we often switch out the strawberries for other seasonal fruits. Favorite mix in’s have included apple slices, cherries and blueberries!
Or these dairy free blueberry muffins.
But these chickpea flour zucchini muffins are delicious in their own right. They are sweetened with banana and a little bit of brown sugar.
If serving as a baby muffin recipe, just nix the brown sugar and chocolate chips, as babies shouldn’t have any added sugars.
I do like to mix pieces in with my spinach puree baby food or just add that as a topping to these zucchini muffins.
Camryn loves to help me in the kitchen, and I love including her in the muffin process.
She doesn’t quite understand that these chocolate chickpea muffins use chickpea flour, but she loves that they are chocolate! And of course, we add extra chocolate chips.
How could you not?!
Ingredients For Gluten Free Zucchini Muffins
Here’s what you need to make these delicious chocolate chickpea muffins.
- chickpea flour
- oat flour* (or oats grinded into flour) – look for certified gluten free oats or oat flour. Most oats are gluten free, however, they can easily be contaminated in the growing process.
- cocoa powder
- brown sugar
- apple cider vinegar
- vanilla extract
- coconut oil
I didn’t test these, but for vegan gluten free zucchini muffins, you could try these with a flax egg.
How To Prepare Gluten Free Chocolate Zucchini Muffins
These chickpea muffins require only about 15 minutes to bake. Once you do the prep work, just toss them in the oven and take in the smells.
To chop the zucchini, I first peel the zucchini and then use this onion chopper to get it into smaller cube shapes. You could also shred it!
First, combine your wet and dry ingredients separately, and then combine them together in a medium bowl.
It’s exciting to see these chocolate banana chickpea muffins coming to life.
Pour the batter in a greased muffin tin or use these awesome silicone baking cups.
Are These Completely Flourless Zucchini Muffins?
So they aren’t completely flourless muffins, but most people just want gluten free muffins when they search for that term.
Chickpea flour, or garbanzo bean flour, is a gluten free flour, but it is also high in protein and flour, making these a great option for high protein muffins. I love them slathered with peanut butter!
Let me tell you, chickpea flour does not taste like chickpeas, so you wouldn’t even know these chickpea flour banana muffins are made with garbanzo flour. And your kids won’t either
From a nutrition standpoint, one cup of chickpea flour offers:
- 20 grams of protein
- 10 grams of fiber
- Micronutrients like iron, folate, phosphorus, magnesium, manganese and copper
These nutrients make these gluten free chocolate zucchini muffins a great snack for athletes! One of the biggest challenges that my athletes face is having easy to pack, portable and quick healthy snack options. These dairy free zucchini muffins are great for that, especially since dairy can be aggravating to some people and those with sensitive stomachs (more on that in this runners stomach post).
Are These Chickpea Flour Muffins Sugar Free?
I know a lot of people may be searching for “sugar free chocolate muffins” but I find that the cocoa powder is so bitter that I need a sweetener for them.
So, while there’s not a ton of added sugar in these garbanzo bean muffins, there is some. Of course, you can omit it. I used brown sugar, but you could also try coconut sugar, honey or maple syrup! The bananas also add a nice natural sweetness too, especially if they’re riper!
I find that these gluten free chocolate chip muffins have the perfect amount of sweetness without overdoing it.
How To Store Gluten Free Banana Zucchini Muffins
These tasty gluten free zucchini muffins will be fine for a few days in an airtight bag on the counter or in the fridge. They are freezer friendly, so they also make for great snacks to save for later.
I love these dairy free zucchini muffins as one handed nursing snacks. I trialed a modified dairy free (or I should say limited dairy) eating style with both Camryn and Hannah for short periods, because there were some symptoms that seemed like a dairy allergy for nursing.
I still haven’t figured it out since symptoms come and go, but to be safe, I just stick to dairy free muffins and dairy free baked goods when possible.
- 1 cup chickpea flour
- 1/2 cup oat flour
- 1 tsp baking soda
- ¼ tsp salt
- 1/4 cup cocoa powder
- ½ tsp cinnamon
- ¼ cup brown sugar or coconut sugar (can use up to 1/3 cup for sweeter muffins)
- 1/2 cup zucchini, diced or shredded
- 2 medium ripe bananas, mashed
- 2 large eggs
- 1 tsp apple cider vinegar
- 2 tsp vanilla extract
- 2 tbsp coconut oil, melted and cooled (or butter)
- Preheat oven to 375.
- In a medium bowl, combine all dry ingredients (chickpea flour through brown sugar).
- In a large bowl, combine zucchini, mashed bananas, eggs, ACV, vanilla and coconut oil.
- Pour dry ingredients into wet and stir until combined and moistened.
- Pour batter into a greased muffin tin. Bake for 16-20 minutes (mine took about 17), or until tops are set, browned and a toothpick comes out clean.
- Let cool on a wire rack before enjoying!
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Amazon Basics Reusable Silicone Baking Cups, Pack of 24, 5.5 x 2.8 x 3.4, Multicolor
Organic, Healthy Food Delivery Online - Thrive Market
Arrowhead Mills Organic Oat Flour, 16 oz. Bag (Pack of 6)
Nutiva Organic Non-GMO Unrefined Granulated Coconut Sugar, 1 Pound (Pack of 3)
Bragg Organic Apple Cider Vinegar 32 Oz - With The Mother - USDA Certified Organic - Raw - All Natural, w/Measuring Spoon
Carrington Farms gluten free, hexane free, NON-GMO, free of hydrogenated and trans fats in a BPA free bottle, liquid coconut cooking oil, unflavored, 16 Fl Oz
HIC Easy-Turn Vegetable Spiral Slicer and Paleo Spiralizer for Zucchini Spaghetti and Zoodles
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 123Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 173mgCarbohydrates: 17gFiber: 2gSugar: 8gProtein: 4g
Do you like adding zucchini to baked goods? What’s your favorite?