Looma Recipe Series:
Simple snacks for busy families
Raspberry Chickpea (Besan Flour) Muffins
These muffins are a nourishing twist on the classic Millie Muffins recipe — perfect for little hands, lunchboxes, or after-nap snacks. The besan flour gives them extra protein and a soft, moist texture that toddlers love, while coconut sugar keeps the sweetness gentle and balanced.
Ingredients
- ¾ cup plain flour
- ¾ cup besan flour (chickpea flour)
- ½ cup coconut sugar
- 1 tsp baking powder
- ½ tsp baking soda
- Pinch of salt
- 1 egg
-
½ cup dairy-free plant cream
Or use buttermilk if your little ones tolerate dairy — both work beautifully. - ⅓ cup vegetable oil
- 1 tsp vanilla extract
- 1 cup raspberries (fresh or frozen)
- Optional: 1–2 tbsp hemp seeds or chia for extra nutrients
Instructions
- Preheat oven to 180°C and line a muffin tin with cases.
- In a large bowl, whisk together the plain flour, besan flour, coconut sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix the egg, plant cream (or buttermilk), vegetable oil, and vanilla until smooth.
- Combine wet and dry ingredients, stirring gently — do not overmix.
- Fold through the raspberries.
- Spoon the mixture into muffin cases, filling each about ¾ full.
- Bake for 18–22 minutes or until lightly golden and a skewer comes out clean.
- Coolslightly before serving. Store in an airtight container.
Why we love this recipe
- Extra protein + fibre from the besan flour
- Soft texture perfect for toddlers
- Reduced sugar using coconut sugar
- Easy swaps for dairy and dairy-free families
- Perfect for lunchboxes and freezer-friendly