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.