I'm reposting this gluten-free chickpea flour banana muffin recipe. After slight modifications, they remained nice and moist the next day.
I'm enjoying experimenting with chickpea flour, also called gram or besan. Not only is this flour very economical, it's also gluten-free and packed with protein (1 cup equals about 20g protein) !!
I hope you enjoy these healthy muffins as much as my three guys did!
chickpea flour banana muffins
dry ingredients
1 cup chickpea flour
1/4 teaspoon salt
1/4 teaspoon baking soda
wet ingredients
2 large ripe bananas, mashed
1/3 cup agave nectar
2 tablespoons apple sauce
1/2 teaspoon pure vanilla extract
1 egg, beaten
- Preheat oven to 350 degrees.
- In a medium bowl, mix the dry ingredients together.
- In a small bowl, whisk the wet ingredients together.
- Pour the wet ingredients into the dry and mix well.
- Fill muffin cups about 3/4 full. (parchment paper muffin cups don't stick)
- Drizzle muffin tops with agave nectar.
- Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
Makes 8 muffins
4 comments:
Hi ive try these muffins today, its really good. My question is can I skip the egg?? Thanks
Hi Anonymous,
I wouldn't skip the egg completely, but try to substitute.
I've used Egg Replacer successfully in many recipes before, and if your goal is to make these muffins vegan, I'm sure the Egg Replacer would work well.
Otherwise, I haven't experimented with egg substitutes much, so if you find something that works well, please let us know by posting another comment!
Happy Cooking :)
Monique
Hi thanks for the recipe. I've try these muffins today, and came out really good. Can you give me the exact amout of flour in grms please. Because I got only 5 muffins...
Hi, I don't have the amount of flour in grams and as I don't make this recipe anymore, however, if you liked the muffins, that's great that they worked out well for you :)
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