carrot cake coconut muffins w/chickpea flour

A couple nights ago I posted a photo on Instagram of some evening baking, and multiple people commented asking for the recipe! So of course I had to share it on here. 🙂

This recipe marks my first time ever baking with chickpea flour! I was inspired by Robyn @the real-life rd to order some, because it is packed with veggie protein, iron and fiber, and she swore it is easy to sub into baking recipes. I have to say I was quite impressed with its soft texture and the hint of sweetness it brings to these muffins. To make these gluten-free, I also used rice flour, although you could use whole wheat flour if you would like.

These muffins are moist, soft, and packed with autumn flavors. They have no sugar, just maple syrup. I love them warmed up for breakfast, smeared with peanut butter, and also for dessert! You could even slap some frosting on these bad boys and call them cupcakes.

Hope you enjoy them as much as we did around here! And I will definitely be sharing more recipes with chickpea flour in the future — I’m hooked. 🙂

carrot cake muffins chickpea flour

carrot cake coconut muffins w/chickpea flour

{adapted from this recipe at Wallflower Girl}

– 1/2 cup rice flour {or whole wheat flour}
– 1/2 cup rolled oats
– 3/4 cup chickpea flour
– 1/2 tsp baking powder
– 1/2 tsp baking soda
– 2 tsp cinnamon
– 1 tsp pumpkin pie spice
– 1/2 cup vegetable oil or coconut oil
– 1 cup water
– 3/4 cup maple syrup
– 1/2 cup grated carrot {I used one large carrot}
– 1 cup shredded coconut
– 3/4 cup raisins
– 1/2 cup chopped walnuts

1. Preheat oven to 350 degrees. Line muffin tins with liners or spray lightly with nonstick spray.

2. In a large bowl, stir together dry ingredients: rice flour, rolled oats, chickpea flour, baking powder, baking soda, cinnamon, and pumpkin pie spice.

3. In a separate bowl, combine wet ingredients: vegetable oil/coconut oil, water, maple syrup, grated carrot, and shredded coconut.

4. Pour wet ingredients into dry ingredients and stir until combined. Batter will seem a little thin, but that is okay!

5. Add raisins and chopped walnuts.

6. Fill your muffin tins pretty much to the top. Bake 20-25 minutes, until a toothpick inserted in the center of a muffin comes out clean.

carrot cake muffins

Have you ever baked with chickpea flour? If so, please share your favorite recipes in the comments section!

if you enjoyed this recipe, you might also like:
coconut zucchini muffins
apple banana oatmeal muffins
gluten free apple pie bites

vegan healthier toffee bars

I’m so excited to share a guest recipe post today! This delicious recipe comes from Lisa of Lisa’s Lentils, who I was matched with for March Foodie Pen Pals. {Tune in Monday for a post about the delicious treats she sent me!} Lisa was kind enough to share this recipe with us today. It was originally published on her blog here.

toffee-bars

{vegan} healthier toffee bars

  • 2 tbsp Earth Balance spread
  • 2/3 cup coconut sugar
  • 1 flax egg {1 tbsp flaxseed + 3 tbsp warm water}
  • 1 tsp vanilla
  • 1 cup unsifted oat flour
  • 1 dark chocolate bar, crumbled
  • 1 cup chopped walnuts {optional}

1. Preheat oven to 325 degrees and place parchment paper in a 9×12 pan.

2. Cream the Earth Balance spread and coconut sugar.

3. Add the flax egg, vanilla, and oat flour and mix well.

4. Spread the mixture into the prepared pan.  Make sure it’s very thin.

5. Bake for 20 minutes.

6. Remove from pan and immediately cover with the chocolate pieces and walnuts.

7. Cut into squares.

8. {Optional} Refrigerate for 30 minutes before serving.

Yum, doesn’t that toffee look delicious?? I can’t wait to make this recipe myself this weekend. Thank you Lisa for taking the time to share with us today! And make sure to swing by Lisa’s blog, Lisa’s Lentils, for more healthy and satisfying recipes.

*Are you interested in writing a guest post for Day-by-Day Masterpiece? Feel free to email me at dallaswoodburn <AT> gmail <DOT> com and maybe we can set something up!