Blueberry Chickpea Vegan Muffins +9M

A sweet treat here and there is nice πŸ™‚ Our little ones deserve it too!! This is an almost allergy free recipe (no eggs, no gluten, no dairy, no nuts) that you can safely offer to your little ones satisfying their sweet palate without the side effects of refined sugars.Β 

I usually use chickpea flour for flat breads or crackers, but it’s great for baking too! As it doesn’t contain gluten, don’t expect the muffins to raise too tall, they will create a nice hill, not a mountain πŸ™‚

From a nutritional point of view chickpeas (and so chickpeas flour) are a great source of folate, iron, protein, zinc, manganese and calcium, all elements that help your baby’s body development and straighten his/her immune system.

As chickpeas are legumes I would suggest this recipe starting from 9 months of age. Legumes, so chickpeas, can sometimes cause gas and tummy ache in babies as they are not so easy to digest. At around 9 months of age, your baby’s digestive system should be developed enough to better handle legumes without side effects.

The recipe is easy and quick to prepare.Β 

In a bowl add all the wet ingredients starting from mashing the banana. Add the coconut oil and the yogurt. Mix well.Β 

In a separate bowl add the chickpea flour, coconut sugar, baking powder and spices. Mix.

Gently combine the dry ingredients into the wet ones.

Add the frozen blueberries at the end. You can add fresh ones too.

Fill a cupcake tin with the mix.Β 

I usually fill only 3/4 of each hole to leave some space for the muffin to rise. Bake to 400F/180C for 20/25 min.

Enjoy!!

p.s. as there is no gluten involved, don’t expect the muffins to rise like a mountain, they will look more like a plateau.

If you are thinking about a first birthday cake, the chickpea muffins can be a lovely idea!! SimplyΒ  frost them with any of the following baby friendly frosting recipes:

Blueberry Chickpea Vegan Muffins +9M
Ingredients
  • 1 1/2 cup chickpea flour
  • 2 ripen banana
  • 1/4 cup coconut sugar skip the sugar under 12M
  • 8 Tbsp coconut oil
  • 2 Tbsp plain yogurt
  • 1 1/2 tsp baking powder
  • 1 tsp pumpkin spices mix
  • 1 cup frozen blueberries
Instructions
  1. In a bowl add all the wet ingredients starting from mashing the banana. Add the coconut oil and the yogurt. Mix well. Set apart.

  2. In a separate bowl add the chickpea flour, coconut sugar, baking powder and spices. Mix.

  3. Gently combine the dry ingredients into the wet ones.

  4. Add the frozen blueberries at the end. Mix.

  5. Fill a cupcake tin with the mix.

  6. Bake to 400F/180C for 20/25 min.

    As there is no gluten involved, don't expect the muffins to rise like a mountain, they will look more like a plateau.

3 Comments

Did you make this recipe? Share the love, tag @buonapappa on Instagram and hashtag it #buonapappa I would love to see your creations!

  • Reply
    Blueberry Chickpea Vegan Muffins +9M – MySpecialFood.com
    March 15, 2019 at 12:16 am

    […] A sweet treat here and there is nice Our little ones deserve it too!! This is an almost allergy free recipe (no eggs, no gluten, no dairy, no nuts) that you can safely offer to your little ones satisfying their sweet palate without the side effects of refined sugars.Β  I usually use chickpea flour for flat breads or crackers, but it’s great for baking too! As it doesn’t contain […] Source: Blueberry Chickpea Vegan Muffins +9M […]

  • Reply
    Kelly
    April 16, 2019 at 9:20 am

    Hi, you mentioned that this is β€œno dairy” but there is yogurt in the recipe. What can I replace it with?

    • Reply
      Barbara Lamperti
      April 16, 2019 at 4:13 pm

      Hi Kelly! It’s coconut yogurt, you can use any dairy free yogurt of your choice! Let me know if you like the muffins πŸ™‚ ciao, b

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