Baking with chickpea flour was different. I’ve used chickpea flour before to make a soy-free/egg-free scramble egg recipe and I’ve used it with other flours, but this was new.

This recipe started because I wanted to have a savory bread/muffin alternative to corn bread since I’m allergic to corn. And I really do like the corn/jalapeno version. And the sweet corn bread, and the plain hot water corn bread… It’s so good! But I wanted to see if I could make an alternative.

Now I’m not saying that this tastes like corn bread. Because it’s not corn. But it can be a good alternative as another savory option on the side of something like chili. Or you can have a savory breakfast muffin with coffee like I did one morning.

One thing I do have to say, this recipe is the second version. The reason why this was an interesting recipe to create was because the chickpea flour is SO DRY. I though the eggs would be enough but the 1/4 cup oil is necessary. Now I’m sure you can substitute out the oil for something else, but since I usually use something like apple sauce or pumpkin as an oil substitute when I feel like it, I just didn’t think those would work very well.

Anyway – here’s a corn-free savory muffin/bread.

Jalapeno Chickpea Flour Muffins

  • Servings: 9-12 muffins depending on size
  • Print

Ingredients

  • 1 jalapeno, halved and deseeded
  • 2 cups chickpea or garbanzo bean flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • 1/4 tsp salt
  • 2 green onions, about 1/2 cup, sliced
  • 2 eggs
  • 3/4 cup almond milk
  • 1/4 cup vegetable or canola oil

Directions

  1. Preheat oven to 400 degrees F.
  2. Roast the jalapeno in the oven at 400 degrees for 10-15 minutes. Once cooled, dice up the pepper.
  3. Once jalapeno is out, reduce the heat to 375.
  4. Meanwhile, in a large bowl mix together the chickpea flour, baking powder, baking soda, garlic powder, onion powder, paprika, and salt.
  5. Add in the 2 eggs, milk and oil. Mix together.
  6. Fold in the diced roasted jalapeno and green onion.
  7. In a greased muffin tin, fill the muffin tin almost full.
  8. Bake at 375 degrees F for 30 minutes.

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