How is everyone doing? Spring is finally here, by the calendar anyway. Unfortunately it may not be by the weather…. I am trying to be very optimistic that spring will be arriving sooner than later. It does keep pretending to be here. I will be ecstatic when it is here for real!!!
So, I have been playing with garbanzo bean flour… Or as some people call it chickpea flour. Whatever name you would like to call it, it is a healthier alternative than rice flour. As you know, I use brown rice flour instead of white because it is a healthier whole grain flour. I LOVE my treats! Anything I can do to make them healthier, I will do. That is why I am now playing with chickpea flour. It is grain free and full or protein as well as fiber. That is a win win in my book. I love the end product with these muffins.
Do yourself a favour, do not try the batter before it is cooked. I know, now you are going to. Save yourself! Before the chickpea flour batter is cooked, it tastes horrible. Haha, I know you’re going to try…After it is cooked, it is delicious!!
Banana Chocolate Chip Chickpea Muffins (Gluten Free/ Grain Free/ Vegan/ Dairy Free/ Nut Free)
2 c. garbanzo bean flour (chickpea flour)
1/2 c. ground flax
3/4 c. palm sugar (or desired sweetener)
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/4 tsp. sea salt
4 medium mashed bananas (approx. 1 1/4 c.)
1/2 c. coconut oil
1/2 c. unsweetened apple sauce
1 Tbsp. lemon juice
1 tsp. vanilla (I use mine)
1/2 c. dairy free dark chocolate chips (I use Enjoy Life)
Preheat oven to 400 degrees
In an small bowl, whisk together flour, flax, sugar, baking powder, baking soda and salt. Set aside.
In a large bowl, mix together bananas, coconut oil, apple sauce, lemon juice and vanilla. Stir in dry mixture until just blended. Stir in chocolate chips.
Divide batter between 12 greased muffin tins. Bake for 15-17 minutes or until toothpick come out clean. Let cool completely. Muffins can be stored in a sealed container for up to 3 days. Can also be frozen.