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Gluten-Free Chocolate Hazelnut Chickpea Flour Muffins

GUILT-FREE HEALTHY SWEET TREAT

These chocolate hazelnut chickpea flour muffins are rich, protein-packed, and simple to prepare. They make a nourishing sweet treat you can enjoy any time of day. Made with wholesome, nutrient-dense ingredients—chickpea flour, oat flour, roasted hazelnuts and cacao—these muffins deliver chocolatey satisfaction without dairy, gluten or soy.

CHICKPEA FLOUR

Chickpea flour (also known as gram flour) is an excellent choice for baking when you want to add protein and fiber. It’s one of the most nutrient-dense gluten-free flours available and offers strong binding properties that work well in both sweet and savory recipes. One cup provides a significant amount of protein while keeping the texture moist and hearty.

HOW TO MAKE CHOCOLATE HAZELNUT CHICKPEA FLOUR MUFFINS

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.

MUFFINS

  • Preheat the oven to 180 °C (350 °F). Grease a muffin tin with coconut oil or line it with silicone baking cups.
  • Prepare a chia egg: grind chia seeds to a fine meal, mix 10 g of ground chia seeds (about 1 tablespoon) with 4 tablespoons water, stir and let rest for 10 minutes until thickened.
  • In a large bowl, whisk together the dry ingredients: chickpea flour, oat flour, ground roasted hazelnuts, coconut sugar, cacao powder and baking powder.
  • Pour in rice milk and the thickened chia egg. Use a hand mixer for a couple of minutes until the batter just comes together. Add 5 tablespoons coconut oil and mix until incorporated. If the batter seems too thick, add one extra tablespoon of rice milk.
  • Divide the batter evenly into the prepared muffin cups and bake for about 25 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove the muffins from the oven and let them cool slightly before topping.
  • Serving suggestion: top with a smooth chocolate ganache or simply drizzle melted chocolate over each muffin for an extra indulgent finish.

CHOCOLATE GANACHE

  • Melt dark chocolate gently in a small pot over low heat, stirring until smooth.
  • Combine the melted chocolate with thick coconut cream and 2–3 tablespoons of agave syrup. Blend or whisk until silky and even in texture.
  • Spread the ganache over cooled muffins or drizzle to taste.

CHOCOLATE HAZELNUT CHICKPEA FLOUR MUFFINS ARE:

  • Vegan
  • Gluten-free
  • Dairy-free
  • Soy-free
  • Nutrient-packed
  • Protein-rich
  • Easy to make
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If you enjoyed this recipe, try these other chickpea-flour favorites:

  • Chickpea Flour Frittata
  • Chickpea Flour Pancakes
  • Chickpea Flour Chocolate Pancakes

Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot. If you post your version on Instagram, tag @alltheworldisgreen so we can see your remakes.

Chocolate Hazelnut Chickpea Flour Muffins

Chocolate Hazelnut Chickpea Flour Muffins

Nensi Beram
Low-carb, high-protein chocolate hazelnut muffins made with chickpea flour, oat flour and roasted hazelnuts. A guilt-free sweet treat that satisfies chocolate cravings while staying nutritious.
Prep Time
15 mins
Cook Time
25 mins
Cuisine
Gluten-free, Vegan
Servings
3 (makes 9–10 muffins)

Equipment

  • Muffin silicone baking cups or a greased muffin tin
  • Electric hand mixer or whisk
  • Silicone spatula
  • Mixing bowl

Ingredients

Muffins (makes 9–10)

  • 100 g chickpea flour
  • 50 g oat flour
  • 100 g ground roasted hazelnuts
  • 100 g coconut sugar
  • 40 g cacao powder
  • 5 tablespoons coconut oil
  • 200 ml rice milk
  • 2 teaspoons baking powder
  • 1 chia egg (10 g ground chia seeds + 4 tablespoons water)

Chocolate ganache

  • 80 g thick coconut cream (the solid cream from a can of full-fat coconut milk)
  • 100 g dark chocolate (around 85% cocoa if you prefer very intense chocolate)
  • 2–3 tablespoons agave syrup, to taste

Instructions

Muffins

  1. Preheat the oven to 180 °C and prepare your muffin tin or silicone cups.
  2. Make the chia egg by combining ground chia seeds with water and letting it thicken for 10 minutes.
  3. Whisk the chickpea flour, oat flour, ground hazelnuts, coconut sugar, cacao powder and baking powder in a large bowl.
  4. Add rice milk and the chia egg, then mix with a hand mixer until the batter comes together. Stir in the coconut oil. If needed, add one more tablespoon of rice milk to reach a scoopable consistency.
  5. Spoon the batter into the muffin cups and bake for about 25 minutes until set and slightly springy to the touch.
  6. Remove from the oven and allow the muffins to cool before glazing.
  7. Top with prepared chocolate ganache or a simple chocolate drizzle.

Chocolate ganache

  1. Melt the dark chocolate gently in a small pot over low heat, stirring until smooth.
  2. Combine melted chocolate, coconut cream and agave in a blender or whisk until glossy and smooth.
  3. Spread the ganache over cooled muffins and enjoy.

Notes

For the best ganache texture, chill a can of full-fat coconut milk in the fridge overnight and scoop off the thickened cream from the top. Do not shake the can before opening—this helps the cream separate from the liquid.

Did you make this recipe?
Please leave a comment below and tell us how it turned out — we appreciate your feedback.

* Nutritional information is calculated automatically and should be used only as an estimate.

Keyword
chickpea flour muffins, chocolate muffins, hazelnut muffins, healthy chocolate muffins