Chickpea Banana Muffins (Gluten-Free, Dairy-Free) Recipe :- Muffins made with chickpea flour and bananas that are vegan, oil-free, gluten-free, grain-free, and sugar-free, and they only require three ingredients! Not only are they moist and tender, but they may also be customised by adding things like spices, vanilla, almonds, seeds, or chocolate chips.
Chickpea Banana Muffins (Gluten-Free, Dairy-Free) Recipe
Muffins that are vegan, oil-free, gluten-free, grain-free, and sugar-free, plus they only require three ingredients! These muffins are created using chickpea flour and bananas. Not only are they moist and soft, but they can also be improved by adding ingredients such as spices, vanilla, nuts, seeds, or chocolate chips. This allows for a more personalised experience.
Ingredients
- 1 and 1/3 cups (160 g) chickpea flour (sifted, if lumpy)
- 2 and 1/2 teaspoons baking powder (certified GF, as needed)
- Optional: 1/4 teaspoon fine sea salt
- Optional: 1 teaspoon ground cinnamon
- 1 and 1/2 cups 325 ml) finely mashed, very ripe bananas (super mushy!)
- 1/3 cup (75 mL) water
- Optional: 1 teaspoon vanilla extract
ALSO SEE : Marble Bundt Cake Recipe – Step By Step Guide
Instructions
To begin, bring the temperature of the oven up to 180 degrees Celsius (350 degrees Fahrenheit). It is recommended that a muffin pan of standard size be lined with paper or foil liners in order to line nine cups of the pan. To prevent the liners from sticking to one another, it is recommended that you spray the interior of the liners with cooking spray. This will prevent the sticks from sticking together.
In a large bowl, combine the chickpea flour and baking powder. Mix the two ingredients together until they are completely incorporated into one another. Incorporate the cinnamon and/or salt, if you are using either of those ingredients. The third step is to add the banana, water, and vanilla extract (optional) to the combination of chickpea flour and stir until everything is completely incorporated.
The batter should be distributed evenly among the nine muffin cups that have been thoroughly prepped. Bake the muffins in an oven that has been preheated for fourteen to seventeen minutes, or until the tops are firm to the touch and a toothpick that is inserted in the middle of a muffin comes out with just moist crumbs attached. This could take anywhere from fourteen to seventeen minutes.
There should be a time of five minutes during which the muffins are allowed to cool in the muffin tray. Once you have removed the muffins from the tin, lay them on a cooling rack and allow them to cool down to room temperature first.
Nutrition :
- Yield9
- Serving Size1
- Amount Per Serving
- Calories87
- Total Fat1g
- Saturated Fat0g
- Trans Fat0g
- Unsaturated Fat1g
- Cholesterol0mg
- Sodium145mg
- Carbohydrates17g
- Fiber2g
- Sugar6g
- Protein3g
