Skip to Content

Chickpea Flour Beer Bread Muffins (V, GF)

Incredible, and incredibly easy, chickpea flour beer bread muffins! They are oil-free, gluten-free and vegan!

  • Yeast-y bread.
  • Mixed, baked and ready to eat in 20 minutes.
  • Gluten-free and vegan.
  • No grain flour.
  • Light and tender, but firm enough to handle toppings of any kind.
  • Made with nothing more than beans, beer, and some leavening basics.
  • No kidding.

It is my beer bread muffins made with chickpea flour.

5 chickpea flour beer muffins on a white plate

Recipe Benefits

  • Vegan (egg-free, dairy-free)
  • Gluten-free
  • Grain-free (except for the beer)
  • Oil-free
  • High fiber (4.3 grams per muffin)
  • 5 grams protein per muffin
  • Ridiculously easy to make
  • Delicious yeast-y bread flavor

Ingredients for Chickpea Flour Bread Muffins

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

The sky-high rise of these mini breads comes from baking soda and touch of baking powder instead of yeast. 

That yeasty flavor I mentioned earlier? It comes ready-to-use in a handy can or bottle of beer. You can go for a powerful beer flavor (no thank you), or follow my lead and use a mild-flavor beer.

Choose Gluten-Free Beer

The range of gluten-free beer options has expanded tremendously in recent years, so choose a beer with a flavor profile you like (slightly sweet, dry, bold).

Even the tasteless varieties work great, so if someone leaves some questionable ale at your house, make lemonade from lemons (or, rather, bread from bad brew). Oh, and if you are not following a GF diet, use any darn beer you like.

How To Make Chickpea Flour Beer Bread Muffins

Note that the complete directions are also in the recipe card below.

  • Preheat oven to 400F (200C).
  • Grease or spray 6 cups of a standard size muffin tin (use muffin liners to avoid all oil).
  • In a large bowl, whisk together the chickpea flour, sugar, baking soda, salt and baking powder.Slowly pour the beer down the side of the bowl (to prevent a lot of foaming).
  • Immediately divide batter among prepared muffin cups.
  • Bake in the preheated oven for 12 to 15 minutes until risen, golden brown and set at the centers. Let cool in the tin on a wire rack for 5 to 10 minutes, then remove from tin. Serve warm or cool completely.

Other than the beer, this is grain-free bread. Yet you would never guess it from the taste and texture. Check out the interior:

I may be the first to concoct a chickpea flour beer bread (it’s fun to have a first!) but bread made from beans, notably chickpeas, is nothing new. It’s a bread-making staple in India, the south of France (socca), parts of Italy (farinata), the middle east, and Northern Africa.

Many of the traditional breads from these regions are flatbreads, so it’s fun to give chickpea flour bread  my own Yankee spin (i.e., made in a muffin tin, risen, slice-able, toast-able, and spread-able).

I am confident you will make this recipe a keeper. Happy baking (and eating!).

5 chickpea flour beer muffins on a white plate

Chickpea Flour Beer Bread Muffins (V, GF, Oil-Free)

Yield: 6 muffins
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Incredible, and incredibly easy, beer bread that is gluten-free and vegan!

Ingredients

  • 1 and 1/4 (150 g)cups chickpea flour
  • 2 teaspoons natural cane sugar (or sugar/sweetener of choice)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon baking powder
  • 3/4 cup (6 oz) beer (certified GF as needed)--I recommend a mild-flavor beer

Instructions

  1. Preheat oven to 400F (200C). Grease or spray 6 cups of a standard size muffin tin (use muffin liners to avoid all oil).
  2. In a large bowl, whisk together the chickpea flour, sugar, baking soda, salt and baking powder.
  3. Slowly pour the beer down the side of the bowl (to prevent a lot of foaming). Immediately divide batter among prepared muffin cups.
  4. Bake in the preheated oven for 12 to 15 minutes until risen, golden brown and set at the centers. Let cool in the tin on a wire rack for 5 to 10 minutes, then remove from tin. Serve warm or cool completely.

Notes

Storage: Store the cooled muffins in an airtight container at room temperature for 2 days, in the refrigerator for 1 week or freezer for 2 months.

Nutrition Information
Yield 6 Serving Size 1 muffin
Amount Per Serving Calories 124Total Fat 3.8gSaturated Fat 0gCholesterol 0mgSodium 156mgCarbohydrates 17gFiber 4.3gSugar 4gProtein 5g

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe