Turmeric Berry Muffins

Beans are showing up in all kinds of unexpected places lately. From black bean brownies to mung bean spaghetti to chickpea cookie dough—no *common* food is safe from the bean craze.

Even meringues are joining the party, thanks to the magic of aquafaba (bean water—I can't make this stuff up), delicate and airy whipped egg white meringues can now be made vegan. 

I know, right?!

All the hype is justified because the United Nations declared 2016 the international year of pulses! (If right now you're thinking what the heck is a pulse?? Click the link to learn all about what pulses are and why they're the OG of healthy, economical, planet-saving food.) 

Where exactly am I going with all of this? You guessed it: these muffins are made with pulses! Chickpea flour to be exact. I've never used chickpea flour before due to a distinct fear of hummus-tasting desserts, but I finally overcame my misgivings (hummus is delicious, anyway) and I'm so glad I did. Gluten free muffins tend to call for multiple flours, gums, starches, etc. And, if made without all the bells and whistles, they usually turn out gummy, dense, or resembling hockey pucks. This recipe uses only the one flour and the texture NAILS it. (!!!!) 

These muffins are filled to the brim with protein and fiber, yet somehow remain soft and light as air. They also contain anti-inflammatory turmeric, brain-boosting coconut oil, ripe banana, and chewy-hearty oats. 

A perfect bite for on-the-go breakfasters and slow mornings alike.  


(This recipe yields a small batch (five muffins), but can easily be doubled)

  • 2 bananas, mashed
  • 1 egg
  • 1 tsp ground flax
  • 1 tsp vanilla
  • 1 tbsp melted coconut oil
  • 1 cup chickpea flour, sifted
  • a handful of rolled oats (~1/3 cup)
  • 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp turmeric powder
  • zest of one orange
  • 1/2 cup berries (I used blueberries and raspberries for my first batch, but pictured are strawberry)

Combine first five ingredients in a bowl and mix well with a whisk. Set aside.

In a separate bowl, mix together flour, oats, spices, baking powder/soda, and zest. Add the berries and gently toss to coat.

Pour the wet mixture into the dry and fold until just mixed. A few lumps are ok.

Using a 1/4 cup, scoop the batter into greased muffin cups and bake in a 350°F oven 25 minutes or until a toothpick inserted into the middle of a muffin comes out clean.