Gluten-free Spice Muffins


Gluten-free Spice Muffins w/a dark chocolate streusel topping // @noshandnourish


1⁄2 cup
Chickpeas (mashed)
1⁄2 cup
Peach Greek Yogurt (I used Chobani "Flip")
1 teaspoon
1⁄4 cup
Coconut Sugar
1⁄4 cup
Egg Whites
1⁄2 teaspoon
2 cups
Brown Rice Flour (or sub your favorite flour)
1 teaspoon
Baking Powder
1 teaspoon
Baking Soda
Toppings from Flip (1 tbsp dark chocolate chips + 1/2 tbsp pistachios)
1 tablespoon
Butter (melted - for streusel)
1 tablespoon
Coconut Sugar (for streusel)
1 tablespoon
Brown Rice Flour (for streusel)


  1. Preheat oven to 375 degrees.
  2. Mash banana and chickpeas (I microwaved my chickpeas for 1 min to soften them before mashing).
  3. Add in remaining muffin ingredients: yogurt, vanilla, coconut sugar, honey, egg whites, cinnamon, flour, baking powder, & baking soda. Mix thoroughly.
  4. Spray a muffin tin with non-stick spray, or use butter/flour to coat the insides.
  5. Pour batter evenly into the muffin tin (mine made 10 muffins).
  6. Mix together the streusel toppings (double if you want a lot of streusel on each muffin): Toppings from "Flip", 1 tbsp butter, 1 tbsp coconut sugar, 1 tbsp brown rice flour.
  7. Press a small spoonful of streusel onto each muffin.
  8. Bake for 20 minutes.
  9. Remove from oven and let cool for ~5 minutes before devouring.

Yields 10 Muffins