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two lemon poppyseed muffins stacked on white cake plate
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Lemon Poppyseed Chickpea Flour Muffins

Zesty, fluffy, and secretly nutritious - these chickpea flour muffins are packed with lemon flavor and are sure to please at breakfast or brunch.
Prep Time10 mins
Cook Time25 mins
Cooling Time10 mins
Total Time45 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: baking recipes, breakfast muffins, gluten-free, healthy baking, healthy muffins, muffins
Servings: 16 muffins
Calories: 214kcal
Author: Chelsea Jackle, RDN

Equipment

  • standard muffin pan
  • muffin liners
  • zester/microplane
  • whisk
  • large and medium bowl
  • spatula or wooden spoon

Ingredients

  • cup chickpea flour
  • 1 cup sugar
  • 2 tbsp poppyseeds
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • cup lowfat vanilla yogurt traditional style
  • 2 medium lemons zested
  • 3 tbsp fresh lemon juice
  • 2 large eggs
  • 8 tbsp unsalted butter melted
  • coarse sugar to coat optional

Instructions

  • Preheat oven to 375°F. Prepare a 16-cup muffin pan by adding paper or silicone liners.
  • In a large bowl, thoroughly whisk together the dry ingredients (chickpea flour, sugar, poppyseeds, baking powder, baking soda, salt).
  • In a medium bowl, whisk together the vanilla yogurt, lemon juice, lemon zest, and eggs. Once the mixture is smooth, mix in the melted butter.
  • Pour the wet ingredients into the dry ingredients and gently mix with a spatula or wooden spoon until just incorporated. (See photos above - don't over-mix!)
  • Scoop mixture into the prepared muffin pan. (I use a cookie scoop for this). The cups should be just full, not overflowing. Bake for 20-25 minutes or until the muffin tops are golden brown and a toothpick inserted into the center of the muffin comes out clean.
  • Top with coarse sugar crystals (if desired) and cool for at least 10 minutes on a cooling rack before serving. (Leftovers can be stored in the refrigerator for 4 days and are divine when reheated in the microwave for 30 seconds!)

Notes

  • Please note that nutrition facts are an estimate and can vary widely based on amounts and specific types used.
Preventing deflated muffins:
  • Since chickpea flour is gluten-free, some extra care needs to be taken to ensure your muffins have a solid structure.
  • Use a traditional, "drippy" yogurt instead of a more solid Greek-style yogurt. A traditional-style yogurt will lend more moisture to the batter and will keep your muffins from puffing and deflating. 
  • Try not to overfill your muffin pan.
  • Don't add any sugar crystals or other toppings before baking!

Nutrition

Calories: 214kcal | Carbohydrates: 28g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 225mg | Potassium: 246mg | Fiber: 2g | Sugar: 18g | Vitamin A: 227IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 1mg