Banana Bread or Muffins (Gluten- and Grain-Free)
This banana bread is made with chickpea flour instead of traditional grain flour, making it both gluten-free and grain-free while adding some extra protein to each serving.
The recipe works well as a traditional loaf or as muffins, and can be frozen for up to 3 months in an air-tight, sealed zipper bag.
This recipe is for the basic banana bread, and the nutrition information is for only the ingredients in the list. However, I've included some options for additions (e.g., nuts, chocolate chips) at the end of the Cooking Instructions section, along with the additional amount per-serving so you can easily add the extras if you are using a nutrition tracker.
CALORIES: 124.4 |
FAT: 4.1g |
PROTEIN: 4g |
CARBS: 20.2g |