I am a huge huge fan of chickpea flour but used to limit my use of the ingredient to thickening soups and making pizza crust or flatbread. I saw Ambitious Kitchen’s banana bread recipe and was inspired. After several tests on my own, I landed on this muffin recipe!
While I loved the loaf, it was a little dense for me and, I love the grab and go nature of muffins for more of a weekly recipe. It also takes wayyy less time to get these out of the oven!
There are plenty of topping/filling options with any muffin, but these are best with blueberries (I’ve done both fresh and frozen) or chocolate chips (duh).
- 3 medium very ripe bananas, mashed
- 2 tablespoons honey or pure maple syrup
- 1 tablespoon vanilla extract
- 2 large eggs or 2 flax eggs
- 3 tablespoons non-dairy milk
- 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 In Ideas:
- 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
- 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.
- In a medium bowl, whisk together chickpea flour, baking soda, cinnamon and salt; set aside.
- In a large bowl, combine bananas, honey, vanilla extract, eggs, milk 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.
- 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.
- Enjoy as a pre-workout snack or have a couple with nut butter and extra berries for breakfast!