Chickpea Chocolate Muffins (Healthy & Indian-style)
Easy, healthy chickpea chocolate muffins made with besan/chickpea flour — protein-rich, fibre-loaded, and ideal for breakfast or snacks.
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F). Grease a muffin tin or line it with paper muffin cups.
- In a mixing bowl, sift chickpea flour, cocoa powder, baking powder and salt. Mix well so dry ingredients are evenly combined.
- In a separate bowl, whisk together milk, oil and maple syrup (or jaggery syrup) until smooth.
- Pour the wet mixture into dry ingredients. Stir gently until a smooth batter forms. If batter feels too thick, add a splash more milk.
- Fold in dark chocolate chips (if using) for extra chocolatey bites.
- Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full.
- Bake in preheated oven for 18–20 minutes or until a toothpick inserted into centre comes out clean or with few moist crumbs.
- Remove from oven and let muffins cool for 5 minutes in the tin. Then transfer to a wire rack to cool completely before serving.
Notes
These muffins are best fresh but can be stored in an airtight container for 2 days at room temperature or up to 5 days refrigerated. You can reduce sweetness by reducing syrup, or add nuts for crunch.
Abhinav is the Founder of Diet Dekho, helping people manage weight and lifestyle health through simple, practical nutrition and personalized diet plans.