Zesty Chickpea Muffins – Egg free, Nut free, Gluten free (Thermomix or Food Processor method)

Zesty Chickpea Muffins – Egg free, Nut free, Gluten free (Thermomix or Food Processor method)

Serves 36
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
These egg free, gluten free Zesty Chickpea Muffins are a healthy treat for the kids' lunch boxes or a great quick breakfast option.


Dry ingredients

  • 70g (2.5oz) Sticky white rice (e.g., sushi rice, arborio rice)
  • 1 tablespoon Chia (Optional)
  • 50g (1.8oz) Tapioca starch
  • 50g (1.8oz) Corn starch (or 65g [2.3oz] Potato starch)
  • 1/3 cup Sugar (Coconut sugar or raw sugar)
  • 1.5 teaspoons Cream of Tartar
  • 1 teaspoon Bicarbonate of soda (Baking soda)

Wet ingredients

  • 1 tin [400g] Chickpeas (= 230g [8.1oz] drained chickpeas)
  • Zest_of 1 Lemon
  • Zest_of 1 Orange
  • 2 tablespoons Lemon juice (freshly squeezed)
  • 2 tablespoons Orange juice (freshly squeezed)
  • 1/4 cup Coconut oil (or extra virgin Olive oil)
  • 1/4 cup Water


Step 1. Preheat oven to 180ºC (350ºF). Grease or line two mini muffin tins (36 mini muffins) with mini cupcake papers.
Step 2. Mill rice and optional chia for 1 minute, speed 9 (high speed).
Step 3. Add remaining dry ingredients to TM bowl and mix for 15 seconds, speed 5. Pour into a separate bowl.
Step 4. Rinse and drain the chickpeas. Add to the TM bowl along with all other wet ingredients. Puree for 10 seconds, speed 9.
Step 5. Insert the butterfly attachment. Turn to Speed 3 (low speed) and gradually add the dry mixture until well combined.
Step 6. Add one tablespoon of mixture to each mini muffin paper and bake for approximately 20 minutes, or until a skewer inserted into one comes out clean. (If using 2/3 cup wheat flour instead of rice and starches, then 10-15 minutes in the oven should be sufficient.)
Step 7. Cover with a tea towel for 5 minutes, before turning out of tins and onto a wire rack to cool.
Step 8. Enjoy!


If gluten poses no issues for you, use 2/3 cup of wholemeal wheat flour instead of the rice and starches. You may also leave out the water.

Freeze mini muffins in a zip-lock bag and defrost in the microwave for 10 seconds before adding to your lunch boxes.

February 4, 2015 Permalink
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