Continuing the healthy desserts

Anyone for a soy-free, gluten-free, oil free muffin? 

Lemon Coconut Chick Pea Muffins

We've talked about a (non) fudgicle that will never make you miss the fudge!  Now its onto muffins. Kathy Hester, the author of The Great Vegan Bean Book told Tonia's Kitchen about a fantastic muffin that will satisfy some of the most specific diets. Lemon Coconut Chick Pea Muffins are gluten, soy and oil free, and use agave nectar for the sweetener.  And chickpeas and coconut help make for a soft, moist texture.  After baking, you have a muffin lover's muffin, and a real treat for the tastebuds that's a change from the everyday!


For the dry ingredients
1 1/2 cups (180 g) whole wheat pastry flour (**use gluten-free)
1/2 cup (43 g) grated unsweetened coconut
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt


For the wet ingredients
3/4 cup (240 g) agave nectar
1 tablespoon (14 g) ground flaxseed mixed with 2 tablespoons (28 ml) warm water
1 1/2 cups (246 g) cooked chickpeas or
1 can (15 ounces, or 425 g), rinsed and drained
1 cup (235 ml) nondairy milk (*use soy-free)
1 tablespoon (28 ml) lemon juice
1 tablespoon (6 g) lemon zest
1 teaspoon lemon extract


Yield: 36 mini muffins
Per mini muff in: 60.3 calories; 1.2 g total fat; 0.2 g saturated fat; 1.2 g protein; 11.5 g carbohydrate; 1.4 g dietary fiber; 0 mg cholesterol.
Total Prep Time: 15 minutes
Total Cooking Time: 12 to 15 minutes


Preheat the oven to 350˚F (180˚C, or gas mark 4) and oil three (12-muffin) mini muffin pans ***or line with paper liners.


To prepare the dry ingredients, mix all the ingredients in a large bowl. Set aside.



To prepare the wet ingredients, add all the ingredients to a food processor and purée. Add the purée to the dry ingredients. Mix with a wooden spoon until combined. Fill the muffin tins with the mixture. Bake for 12 to 15 minutes or until a toothpick inserted into the center comes out clean.