Chickpea Muffins

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The addition of cardamom gives a nice flavour to these "healthy" and delicious muffins.

Preparation : 15 min Cooking : 20 min
180 calories/serving
  • Can be done in advance
  • Can be frozen
  • Easy
  • Vegan
  • Gluten Free
  • Lactose Free
  • Halal
  • Kosher
  • Vegetarian
  • Kid-friendly
  • Diabetes-friendly
  • Artery-healthy
  • Heart-healthy


1 3/4 cup chickpeas/garbanzo beans (canned), drained and rinsed 440 mL
2 tbsp lemon juice, freshly squeezed 3/4 lemon
3 tbsp orange juice, freshly squeezed, and zest 1/2 orange
1/4 cup canola oil 65 mL
1/2 cup sugar 110 g
2 servings Egg Replacer
1/2 cup quinoa flour, sifted 90 g
2 tsp baking powder 5 g
1/8 tsp salt 0.4 g
3 cardamom pods 1 g
6 tbsp almond meal 35 g

Before you start

A blender or food processor will be very useful to purée the chickpeas.


  1. Preheat the oven to 160°C/325°F. Place 12  paper muffin cups in a 12 cup muffin pan.
  2. Prepare the Egg Replacer, then set aside.  
  4. Purée the chickpeas in a blender or food processor. Add the lemon and orange juice, orange zest, oil, and all the sugar (but 1 tbsp). Add the Egg Replacer to the blender. Purée the chickpea mixture until smooth.
  6. Remove the cardamom seeds from the pods then grind them using a bottle or a meat tenderizer. Mix a pinch of cardamom with the reserved sugar, then set aside. Put the remaining cardamom in a bowl with the flour, baking powder, almond meal, and salt, then mix well. Incorporate the flour mixture to the chickpea mixture.  
  8.  Using an ice cream scoop, spoon the batter into the prepared muffin cups. Sprinkle each muffin with the sugar-cardamom mixture.
  10. Bake in the middle of the oven for about 18-20 min, until a tooth-pick inserted into the center of a muffin comes out clean. Take the pan out of the oven, then put each of the paper lined muffins on a rack to cool. Serve.

Nutrition Facts Table

per 1 serving (70g)


% Daily Value




8 g

12 %

Saturated 0.6 g
+ Trans 0.1 g

4 %


0 mg


130 mg

5 %


24 g

8 %


3 g

12 %


9 g


4 g

Vitamin A

0 %

Vitamin C

8 %


5 %


10 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 0 serving
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : ¼ serving


This recipe is :
Free  :
Cholesterol, Trans Fat
Low  :
Saturated Fat, Sodium
Source of  :
Calcium, Copper, Fibre, Iron, Omega-3, Phosphorus, Vitamin B6, Vitamin K, Zinc
Good source of  :
Folacin, Magnesium, Vitamin E
Excellent source of  :
Diet-related health claims  :
Artery-healthy, Heart-healthy


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Fruits 0
Meat and Alternatives 0
Fats 1 ½
Other Foods ½

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