This easy recipe for gluten-free muffins is made with besan, which is chickpea flour. The full amount of oil is necessary to counter the drying qualities of besan. These muffins, great for breakfasts and snacks, are moist, light, and delicious!

Besan Banana Muffins (Gluten-Free)

Makes 8 medium muffins.


  • 2 1/2 c besan (chickpea flour)
  • 1 tsp baking powder
  • 1 tsp ground cardamom
  • 1/2 tsp sea salt
  • 4 large ripe bananas
  • 1/2 c olive oil
  • 1/2 c honey


  • 2 Tbsp raw sugar
  • 1/2 tsp ground cardamon


  1. Preheat oven to 350 degrees F. Generously grease a standard-sized (1/2 cup each) 8-muffin tin including the top rim where the muffin top may extend, using vegetable shortening, butter or cooking spray. (Do not use oil, or they will stick!)
  2. Into a large bowl, sift together the besan, baking powder, cardamom, and sea salt.
  3. In a medium bowl, mash the bananas fairly finely (though they don't have to be completely pureed). Add olive oil and honey and beat by hand until well blended.
  4. Spoon banana mixture into the dry ingredients; mix well to form a thick, sticky batter.
  5. Scoop into muffin pan by scant half-cups, nearly filling them to the brim.
  6. To make the topping, mix together the raw sugar and cardamom. Sprinkle a half-teaspoon of the topping evenly on each muffin.
  7. Bake 20-25 minutes, or until just golden brown and cracked on top. (Do not overbake or they will be dry!) Allow to stand in baking pan 5 minutes before loosening the sides and removing to a cooling rack.


I really like that recipe and will probably try it soon (many ripe bananas on my counter!). Thanks for sharing.:-)

Thank you so much for checking out this recipe. I hope you enjoy it!

I've made this recipe at least five times and it always comes out perfectly! Nice photo too. Thanks for posting.

It's always so good to hear that a recipe has worked out well. Thank you so much for trying the recipe and reviewing it!

I'm not a vegan, but am trying to make better choices. I love baking & don't feel like I'm missing out anything with these. I overcooked mine a little, but they're still good. Can't wait to make them again. Subs I made: added 1/2 cup semisweet chocochips, 1/4 tsp nutmeg, & did 1/2 tsp cardamom & 1/2 tsp cinn. I got 12 muffins out of the recipe. Can't wait to make again!

Annie, thanks for trying thus recipe. I think the changes you made sound yummy. I might try the chocolate chips!

Anonymous said...

Wow!!! This is a great recipe! My husband couldn't even tell that the muffins are made with besan .. Until I told him I was being skeptical about using besan for halved the recipe and only made five muffins .. I will be making more soon .. I added some chopped walnuts to the recipe and instead of putting sugar on top I added two teaspoon of sugar in the batter just make them a little sweeter .. Skipped the cardamom.. Added cinnamon instead just a pinch .. My husband and I both don't like cardamom flavor .. It's a recipe that I will be keeping in my cook book thanks for sharing

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Thank you for giving this recipe a try. I am so glad it worked out well! Your variations sound lovely and I may give them a try myself!