Chickpea Flour Muffins with Cardamom

Swedish Cardamom Chickpea Muffins

Swedish Cardamom Chickpea Muffins

Makes 6-8 muffins | Prep: | Cook:

A low-calorie, gluten-free take on Swedish coffee bread using chickpea flour, sweetened with allulose and aromatic cardamom. The addition of egg whites creates a lighter, fluffier texture that's closer to traditional muffins.

Ingredients

  • 1 cup chickpea flour
  • 1/2 cup water or unsweetened almond milk
  • 2 egg whites (or 1 whole egg)
  • 1 tablespoon olive oil or melted butter
  • 3-4 tablespoons allulose (adjust to taste)
  • 1 teaspoon ground cardamom (or 1.5 tsp for stronger flavor)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract (optional)
  • Zest of 1/2 lemon or orange (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
  2. In a bowl, whisk together the egg whites until slightly frothy.
  3. Add the water (or almond milk), oil, allulose, cardamom, baking powder, salt, vanilla, and citrus zest (if using). Mix well.
  4. Add the chickpea flour and whisk until smooth and well combined.
  5. Let the batter rest for 10 minutes to allow the flour to hydrate.
  6. Fill muffin cups about 2/3 full with batter.
  7. Bake for 18-22 minutes until tops are golden and a toothpick inserted in the center comes out clean.
  8. Optional: Brush warm muffins with melted butter and sprinkle with a mixture of allulose and extra cardamom.

Notes

  • The egg whites create a lighter, fluffier texture compared to the vegan version
  • The cardamom helps mask the natural beany flavor of chickpea flour
  • Each muffin contains approximately 75-90 calories
  • Texture will be tender and cake-like, though still denser than traditional wheat-based muffins
  • Best enjoyed warm with coffee or tea
  • Store in an airtight container for up to 3 days, or refrigerate for up to 5 days
  • Can be reheated briefly in the microwave or oven to restore softness
  • For a vegan version, omit the egg whites and increase water to 3/4 cup

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