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These gluten-free mini-muffins from Nutritionist Cynthia Sass are made with a combo of chickpea flour and almond flour, which pack belly-filling fiber and protein. They’re a yummy, healthy breakfast option that you can make ahead and enjoy on-the-go.

For more healthy breakfast ideas, check out these easy, healthy breakfast sandwiches you can make in minutes.


  • ¼ cup chickpea flour
  • ¼ cup almond flour
  • 1½ teaspoons apple pie spice
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ⅛ teaspoon sea salt
  • ¼ cup extra-virgin olive oil
  • ¼ cup pure maple syrup
  • 1½ teaspoons pure vanilla extract
  • 1 apple, minced


Serves: 4


Preheat oven to 350˚F. Line a mini-muffin pan with 12 paper liners.

In a large bowl, combine chickpea and almond flours, apple pie spice, baking soda, baking powder, and sea salt.

In a mini food processor, combine oil, maple syrup, vanilla, and half of the minced apple. Blend until smooth. Fold wet mixture into dry ingredients and stir to combine. Mix in remaining minced apple.

Divide the batter among the prepared muffin cups. Bake until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes.