Chickpea u0026amp; Banana Chocolate Chip Gluten-Free Muffins (Plant-Based!)
u003cstrongu003eApproximate Macrosu003cbru003eCaloriesu003c/strongu003e: 288.4u003cbru003eu003cstrongu003eProteinu003c/strongu003e: 6.3 gu003cbru003eu003cstrongu003eCarbohydratesu003c/strongu003e: 27.1 gu003cbru003eu003cstrongu003eFatu003c/strongu003e: 19.4 gu003cbru003eu003cstrongu003eSugar: u003c/strongu003e12.6 g
Servings 10 servings
Calories 300kcal
Ingredients
- 1 cup chickpea or garbanzo bean flour 1 cup almond flour 1/2 tbsp baking powder 1.5 tbsp arrowroot flour 1/3 cup runny almond butter 1/3 cup maple syrup 1/2 cup unsweetened almond milk 1/3 cup melted avocado oil 2 large ripe bananas, mashed (about 1 cup) 1/2 cup vegan chocolate chips
Instructions
- preheat your oven to 350°f (175°c) and line a muffin tin with paper liners or lightly grease with oil.
- in a large mixing bowl, whisk together the almond butter, maple syrup, almond milk, melted avocado oil, and mashed bananas until smooth.
- in another bowl, combine the chickpea flour, almond flour, baking powder, and arrowroot flour. mix well.
- gradually add the dry ingredients to the wet mixture, stirring until just combined. avoid overmixing. fold in the vegan chocolate chips. divide the batter evenly into the prepared muffin cups, filling each about 3/4 full.
- bake for about 23 minutes, or until a toothpick inserted into the center comes out clean.
- let the muffins cool in the tin for 5-10 minutes, then transfer to a wire rack to cool completely.