Chickpea Flour Banana Nut Muffins

Name: The Most Delicious Gluten-Free Banana Nut Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: 2 ripe small to medium sized bananas, mashed; 2 eggs; 1 1/3 cup chickpea flour; 1/3 coconut flour; 1/3 cup brown sugar; 1/2 cup grapeseed oil; 1 tsp vanilla extract; 1 tsp baking soda; 1/2 tsp ground cinnamon; 1/2 tsp salt; 3 tbsp ghee, melted; 1/4 cup brown sugar; 1/2 tsp ground cinnamon; a handful of chopped walnuts

March 13, 2022

Let's satisfy those cravings with this SWEET AND MOIST muffin. It's easy to make, has no dairy, and no gluten. With trial and error, I've gotten pretty good at substituting ingredients that I don't want for more healthier and nutrient-dense items! Made with rich and heart-healthy oil and butter, I hope you enjoy these deliciously soft banana nut muffins. These really just hit the spot with the taste of bananas and cinnamon, the sweetness of the chickpea flour, the hints of coconut, and the crunchiness from the walnuts on top. No mixer needed!

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The Most Delicious Gluten-Free Banana Nut Muffins

Rated 5.0 stars by 1 users

Cuisine

American

Author:

Nahomy

Servings

Prep Time

10 minutes

Cook Time

20 minutes

brown sugar glazed walnut gluten free muffins

Ingredients

Banana Muffins

2 ripe small to medium sized bananas, mashed
2 eggs
1 1/3 cup chickpea flour
1/3 coconut flour
1/3 cup brown sugar
1/2 cup grapeseed oil
1 tsp vanilla extract
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp salt

Cinnamon Sugar Topping

3 tbsp ghee, melted
1/4 cup brown sugar
1/2 tsp ground cinnamon
a handful of chopped walnuts

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Directions

Preheat oven to 375 degrees. Place muffins liners in your muffin trays (or spray bottom of tray with oil)
In a medium bowl, whisk together the eggs, oil, and sugar
Add in mashed bananas and mix
Add in chickpea and coconut flour, baking soda, salt, cinnamon, and vanilla stir until combined
Divide evenly into your muffin cups, about 3/4 full
Bake. 18 - 21 minutes or until toothpick inserted in middle comes out clean
Remove muffins from pan and onto a cooling rack or a clean cutting board

Cinnamon walnut topping

Melt the ghee in a small bowl
Combine the brown sugar, cinnamon, and sliced walnuts into another small bowl
Dip your nice and warm muffins into the ghee then into the sugar. Serve warm or let it cool.

Recipe Note

I used grapeseed oil instead of canola oil or a different type of oil because grapeseed oil contains high levels of Vitamin E, which has high antioxidant properties, whereas canola oil or vegetable oil do contains some vitamins, they also contain trans fats. Trans fats should be avoided and are unhealthy for the body.

Ghee is a clarified butter loaded with good fats. It contains monounsaturated omega-3s and studies report that a bit of ghee each day as a part of a balanced diet has its benefits. I first learned about ghee in a book to holistically heal cavities.

You can omit the coconut flour and just make this recipe with chickpea flour. When I first made this recipe, the coconut flour was a happy mistake! I just had enough chickpea flour that I needed 1/3 of something else. Well, I had coconut flour on hand and it changed the game. It's subtle enough that you may not notice that there's coconut in there. In my opinion it's just enough. It's the perfect amount of chickpea flour to coconut flour ratio.

If you want to make this vegan, just substitute the eggs for flax eggs! To make, combine 1 tbsp of ground flaxseeds per egg to 3 tbsp of water. Be sure to let this mixture sit for 10-15 minutes to thicken.

For the best banana flavor, the more ripe your bananas are, the better!

I hope you enjoy this recipe as much as me and my son do! I like to eat one or two of these for breakfast. He always asks for one as a snack. Enjoy!

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