Sam's Garbanzo-Flax Muffins
These unique muffins are tasty and healthy. Garbanzo flour (also known as chickpea flour) is a good source of protein, and is gluten-free for those who have concerns about gluten in their diets. Ground flax seed is loaded with cancer-fighting lignans and provides vital omega 3 and important dietary fiber as well. I prefer “golden” flax seed, although the dark brown type is also excellent. I like to cut the finished muffins in half and grill them on a griddle or frying pan, then spread raw almond butter on them.


  • 1 ¼ cup garbanzo flour
  • 1 ¼ cup ground flax seed
  • 3 tablespoons cinnamon
  • 1 teaspoon pure stevia powder
  • 1 rounded tablespoon baking powder
  • ½ teaspoon sea salt
  • ½ cup olive oil
  • 1 cup unsweetened almond milk
  • 1 cup water


Bake for 30-35 minutes at 400 degrees. Check with a cake tester. Makes 1 dozen muffins.

Note: Batter must be poured into muffin pan quickly, as the ground flax seed continually thickens, and adding too much liquid will result in muffins which will take too long to bake, collapse, and/or have large air pockets.