Healthy Chickpea Flour Banana Muffins


The latest recipe I am obsessed with comes with inspiration from Monique at Ambitious Kitchen. I am a huge huge fan of chickpea flour but until recently (as in this week) was limiting my use of the ingredient to thickening soups and making pizza crust or flatbread. I found her banana bread recipe and after several tests on my own, landed on this recipe, making muffins instead of a loaf and reducing the maple slightly.

My 4th wedding anniversary was this week. Since year one, Tim and I have been following the traditional and/or modern gifts by year in our own creative ways and for year 4, the traditional gifts are fruit and flowers. The modern is appliances (I got Tim an ice cream maker; I can’t wait to use it and he can’t wait to eat what I make). I knew Tim wouldn’t appreciate any flowers so, I went with a few fruit ideas and corny but cute notes to go with them!

1) I made Chocolate Covered Katie’s blueberry baked donuts {with spelt flour} to go with his veggie omelet at breakfastand the note “I would be so blue without you”.
2) As a surprise in his lunch box I made Ambitious Kitchen’s banana bread with my go-to Pascha 85% dark choco chips and the note “I am bananas about our love”.
3) When he got home and I was leading my wellness group, left some chocolate covered strawberries with the note “I love you berry much”.


The foodie and food-instagrammer I am didn’t even take pictures! But, Tim did in the morning so I can show off the cute baked donuts and homemade frosting mixed with reduced berries!

FullSizeRender(3)SO, my favorite of the above was instantly the banana bread! I have never been a donut person so I really could care less for those but, I had the banana bread for breakfast topped with PB as you may have seen over on Instagram. I thought it was so good, and knew the ingredients were so great, that I wanted to make it for my Commit to Get Fit wellness group over at the NAC. It was their last night of the 13 week program and after exercise, this chickpea snack would give them a bit of protein with only 2 g of added sugar! I also brought some pineapple and roasted chickpeas.

While I loved the loaf, it was a little dense {note, I left it in too long} and, I didn’t need to make another full batch. So, I decided to do muffins this time around and they were perfect!

You can just follow Ambitious Kitchen’s exact recipe and instructions but, grease/spray a 12-muffin tin, pour the batter in to 3/4 full, and bake for just 15 minutes rather than the 40-50 recommended for the loaf. Before adding to the tin I also stirred in 1/2 cup of fresh blueberries and after pouring into the muffin tin, topped each one with a little banana slice for cuteness and texture. My half batch made 9 muffins so, a full would make 18.


Since I was working the night of our anniversary and we didn’t celebrate yet, we decided to head into NYC this weekend. We haven’t been at all in 2016, which to me is crazy, and my list of restaurants to hit is super long so I can’t wait. Follow along with our foodie adventures on Instagram (@eatreallivewell) and snapchat (kelrjones)! Have a great weekend πŸ™‚

Chickpea Banana Bread Muffins via Ambitious Kitchen
(Serves 18)


  • 3 medium ripe bananas, mashed
  • 2 tablespoons honey or pure maple syrup
  • 1 tablespoon vanilla extract
  • 2 large eggs or 2 flax eggs
  • 2 tablespoons coconut oil, melted and cooled
  • 1.5 teaspoons apple cider vinegar
  • 1 1/2 cups chickpea flour (garbanzo bean flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • Optional add ins:
  • 1/2 cup chocolate chips
  • 1/2 cup chopped walnuts or pecans
  • 1 cup blueberries
  • 1 cup shredded coconut
  • Top w/ more sliced banana or hemp seeds
Instructions (modified to make muffins)
  1. Preheat oven to 350 degrees F. Spray a muffin tin with olive oil cooking spray or grease lightly with coconut oil, grass-fed butter, or earth balance. Recipe makes 18 regular sized muffins.
  2. In a medium bowl, whisk together chickpea flour, baking soda, cinnamon and salt; set aside.
  3. In a large bowl, combine bananas, honey, vanilla extract, eggs, coconut oil and apple cider vinegar; mix until well combined and creamy. Add dry ingredients to wet ingredients and mix until just combined. Fold in any of the optional add-ins: I recommend dark chocolate chips and blueberries.
  4. Pour batter into prepared pan and smooth top. Add one slice of banana to the top of each if you wish. Bake for 14-16 minutes or until tester inserted into center comes out clean. Remove from oven and place on wire rack to cool for 10 minutes, then carefully invert, remove and place back on wire rack to cool completely.
  5. Enjoy as a pre-workout snack or have a couple with nut butter and extra berries for breakfast!


Nutrition Information {For 1 muffin without add-ins)
Calories: 85
Fat: 3 g
Carbohydrate: 12 g
Fiber: 2.2 g
Sugar: 6 g
Added Sugar: 1.5 g
Protein: 3 g



11 thoughts on “Healthy Chickpea Flour Banana Muffins

  1. Pingback: A Weekend of Summer Eats in NYC | Eat Real Live Well

  2. Pingback: Healthy Gingerbread Muffins | Eat Real Live Well

  3. Pingback: Best of 2016 & Goals for 2017 | Eat Real Live Well

  4. Pingback: Healthy Plant-Based Snacks | Vegan, Vegetarian, Dairy-Free Options!

  5. Pingback: Eat More Not Less Legume Challenge | Eat Real Live Well

  6. Pingback: Breakfast Food Ideas - Calgary Psychologist and Counselling Services

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s