Banana Cinnamon Muffins

Banana Cinnamon Muffins

This is a simple healthy recipe for everyday snacking, super comforting and tasty. The pictures don’t really do justice but that’s OK, these are your humble everyday treats – not the show stoppers at the banquets.

The muffins turned out fluffy and light, kind of like a sponge cake, but better. And don’t be scared of chickpea flour – I have only used it before for pancakes (which I love) but this was a pleasant surprise! Oh and chocolate chips would have taken these to the next level…

Banana Cinnamon Muffins (GF, DF)

2 ripe bananas, chopped
1 apple (I used granny smith), peeled
2 organic eggs
1 tsp vanilla extract
1 tbs maple syrup (or more to taste)
1/4 C coconut oil
1 tsp apple cider vinegar

1.5 C chickpea flour (besan flour)
1 tsp baking soda
1 tsp cinnamon

1. Heat the oven to 175 Celsius.
2. Put all wet ingredients to blender and blend.
3. Mix dry ingredients in a bowl.
4. Poor wet mixture to dry mix.
5. Scoop to muffin tray (use coconut oil if not silicon). Sprinkle some cinnamon on top. The muffins raise quite a bit in the oven so don’t overfill the muffin cups.
6. Bake 20-22 minutes for normal sized muffins (or 15 minutes mini muffins). The recipe makes around 12 muffins (or loads of minis).

These keep a few days in an airtight container in the room temperature or up to 5 days in the fridge (the texture and flavor is better in the room temperature).

I made a mix of mini muffins and muffins and guess what we will snacking this week for morning coffee snack… I think this would be a great cake base too, but chickpea cake? Hmmm.