Garbanzo Bean Cupcakes

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Today, I want to show that you can make delicious cupcakes in low-carb style and rich in fiber. The base is garbanzo bean flour (chickpea flour), so the cupcakes will be smooth and light.

These muffins are very easy to prepare and can be served for breakfast, lunch, dinner, or snacks between meals. They can be a more attractive alternative to classical white flour muffins.

Prepared in the evening, they are a welcome breakfast in the mornings when you hurry and do not have time to spend too much time in the kitchen.

Wheat flour is replaced by chickpea flour, obtained by grinding dried chickpea grains. It contains all the nutrients in chickpeas, being particularly rich in protein and fiber. Why chickpea flour for this recipe? Because by combining with water, it can be used as a binder for dough, replacing eggs.

They can be enjoyed without regrets and customized to your liking by using different toppings and frostings. Below, you will also find a recipe for healthy white frosting that can be topped with fresh blueberries and strawberries to create a delicious red, white, and blue dessert.

Garbanzo Bean Cupcakes

Necessary equipment:

  • a cupcake tin
  • 3 medium mixing bowls
  • a large mixing bowl
  • a whisk
  • a hand mixer
  • a cooling rack
  • a rubber spatula


12 servings


  • 2 tablespoons of coconut oil
  • 3 ripe bananas
  • 2 flax eggs
  • 1 1/2 cup of garbanzo bean flour
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of sea salt
  • 2 tablespoons of raw honey OR organic maple syrup
  • 1/3 cup of unsweetened applesauce
  • 2 teaspoons of apple cider vinegar
  • 1 tablespoon of pure vanilla extract
  • 1 cup of fresh blueberries
  • coconut cooking oil spray


  • 1 stick of grass-fed butter OR vegan butter at room temperature
  • 2 cups powdered stevia
  • 1 tablespoon plant-based milk (oats, soy, almonds, coconut)
  • 2 teaspoons of pure vanilla extract
  • 1 tablespoon lemon juice


  • 1/3 cup of fresh blueberries
  • 1/3 cup of fresh strawberries
  • 4 tablespoons of flaked almonds or hemp seeds


  1. Preheat the oven to 350°F (176°C).
  2. Melt the coconut oil and set it aside to cool.
  3. Add bananas to a medium bowl and use a fork to mash them.
  4. Prepare a cupcake tin by spraying it with cooking spray or light greasing with coconut oil or other fat.
  5. Prepare the flax eggs by combining 2 tablespoons of ground flax seeds with 5 tablespoons of filtered water in a small bowl. Whisk well to combine.
  6. Whisk the garbanzo bean flour with baking soda and sea salt in a medium mixing bowl.
  7. In a large mixing bowl, combine the flax eggs, mashed bananas, honey/maple syrup, applesauce, coconut oil, apple cider vinegar, and vanilla extract.
  8. Carefully incorporate the dry ingredients into the wet ingredients. Mix only until combined.
  9. Slowly stir in the blueberries.
  10. Pour the batter into the prepared cupcake tin. Bake for about 15 minutes or until the center is set (check with a wooden toothpick).
  11. In the meantime, in a medium mixing bowl, beat the butter with stevia (add one cup at a time) using a hand mixer until thoroughly combined.
  12. Add in one tablespoon of milk, lemon juice, and vanilla extract. Beat until the mixture turns fluffy. Add another tablespoon of milk if necessary.
  13. Take the cupcakes out of the oven and leave them to cool down on the cooling rack for 10 minutes. After that, take cupcakes out of the tin and allow them to cool completely.
  14. Once cooled, cover each cupcake with the white frosting and top with blueberries and sliced strawberries. Sprinkle flaked almonds or hemp seeds on top.

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