Grain-Free, Vegan Pumpkin Chocolate Chip Muffins

The Vegan Baking Adventure Continues! I was feeling particularly adventurous and decided to whip up a Vegan Recipe that is ALSO Grain Free. As summer approaches, I’m cutting down a bit on wheat. I’m still very Pro Whole Wheat, but I tend to binge on muffins…hence the swap. Less Carbs = Less Bloaty in a Bikini.

If you haven’t tried Chickpea Flour yet, I suggest you drop whatever you’re doing and get to the grocery store (unless you’re holding a baby…don’t drop that). Texture-wise, it’s the most accurate gluten-free swap I’ve found. When mixed with flax meal and leavening agents, it gets higher than a College Freshman on 4/20. I don’t have an issue metabolizing wheat, so I’ve not had much reason to explore GF baking. Also, proportionally adding things like Xantham Gum and Tapioca sounds like a bitch. With chickpea flour, grain free baking doesn’t have to be a science experiment.

You’ll notice these are pumpkin muffins, but it is not Fall. I’m a basic bitch. Just saying, they wouldn’t sell canned pumpkin if you weren’t supposed to use it year round.

Grain-Free & Vegan Chocolate Chip Muffins – Yields 12 Big-Ass Muffins

Ingredients

• 1.25 Cups of Chickpea Flour
• 1.25 Cups of Flax meal
• 1/2 Teaspoon Baking Soda
• 3 Teaspoons Baking Powder
• 1 Teaspoon Pumpkin Spice
• 3 Teaspoons Cinnamon
• 1/2 Teaspoon of Sea Salt
• 8 Packets of Stevia (Sweetness is entirely up to you, add more or subtract to taste)
• 1 1/2 Cups of Cashew Milk + 1/2 Teaspoon Apple Cider Vinegar (let sit for 5 minutes)
• 3 Teaspoons of Vanilla Extract
• 1 15 oz. Can of Pumpkin Puree
• 3/4 Cup of Chocolate Chips (do not add until you’ve mixed dry w/ wet ingredients)
• 1/3 Cup of Cashew Milk (add after you’ve folded in the chocolate chips)

Directions

1. Preheat Oven to 400°.
2. Coat a 12 Muffin/Cupcake Tin in Non-Stick Spray or line with 12 cupcake liners. (make sure to spritz the liners if using).
3. Combine Chickpea Flour, Flax Meal, Baking Soda, Baking Powder, Spices, Salt, and Stevia in a bowl.
4. Combine the 1 1/2 Cups of Cashew Milk and the ACV, allow to sit for 5 minutes.
5. Whisk together the Cashew Milk/ACV, Vanilla Extract, and the Pumpkin Puree until smooth.
6. Pour Wet ingredients into Dry ingredients and incorporate. (flax meal soaks up moisture like a sponge…do not be alarmed, you have another 1/3 cup of liquid to add).
7. Fold in chocolate chips.
8. Pour remaining 1/3 cup of Cashew Milk into your batter and mix until incorporated.
9. Scoop batter evenly into the 12 cup pan. (Batter will be extremely thick, don’t worry – they came out super rustic looking with cracks on the top).
10. Bake muffins for 28-30 minutes.
11. Turn off the oven, but keep muffins in for an additional 2 minutes.
12. Remove from oven, dump out, AND Enjoy :).