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.

Carrot muffins

I felt like baking but had no fun seasonal ingredients and wanted to use what I have, so I decided whip something up from pantry essentials and some tired carrots and a ripe pear that I had sitting in the fridge veggie section. These turned out great, perfect midweek snacks for those home office coffee procrastination moments. Also good for kids as low in sugar and there is heaps of hidden nutrients !

Carrot Muffins (GF, DF)

2 carrots, grated
1 pear (or apple)
2 eggs (replace with flax eggs if needed)
1/2 C soy/almond/oat mylk
1/4 C coconut oil
1 tsp vanilla
1/4 C maple syrup

1 C flour (I used a mix of buckwheat/brown rice/tapioca if no need for GF use spelt or oat)
1/2 C almond meal
1/3 C coconut sugar
1.5 tsp baking soda
0.5 tsp salt
1 tsp cinnamon
0.5 tsp ginger
1/2 C rolled oats (GF if needed)
40 g sultanas (or handful of chopped dates, seeds or nuts)

Topping (optional):
2 tbs rolled oats
1/4 C walnuts, chopped
1 tbs coconut oil, melted
1 tbs coconut sugar

1. Heat oven to 190 Celcius.
2. Place mylk, melted coconut oil, maple syrup, pear/apple chunks, vanilla and eggs in blender. Blend until smooth.
3. Mix all dry ingredients in a bowl.
4. Poor the wet mix to the bowl with the dry ingredients, mix.
5. Fold in grated carrots and sultanas.
6. Spoon the mix in a silicon muffin tray (I also used some coconut oil for oiling).
7. Mix all topping ingredients together and sprinkle on top of each muffin.
8. Bake in the oven for 15-25 minutes, depending on the size of the muffins. I used a small muffin trays, which made 12-16 small muffins and they were ready after 15 min, but if using large ones keep checking and bake for 25 min if required.