AH Banana Chickpea Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
1 cup almond meal1 cup Shredded Coconut Unsweetened 2 medium ripe bananas, mashed2 large Eggs1/2 cup Greek Yogurt Whole Milk ) 1/4 cup Sunflower Oil 2 tsp Vanilla Extract 1 cup Chickpea Flour 1 1/2 tsp Baking Powder 1 tsp Baking Soda 1/2 tsp Salt 11/2 tsp Cinnamon, ground 1/4 cup Chia Seed
Preheat oven to 400F and line a muffin tray with paper liners.
Toast the almond meal and coconut in a large skillet over medium heat until golden, about 3 to 5 minutes, stirring frequently. Cool.
Whisk together the banana, eggs, yogurt, honey, oil, and vanilla in a large bowl. In a separate bowl, whisk together the almond meal/coconut, chickpea flour, baking powder, baking soda, cinnamon, salt, and chia seeds. Stir the dry ingredients into the wet. Fill each muffin well 3/4 full.
Bake until golden and a toothpick inserted inside comes out clean, about 12 to 15 minutes.
Serving Size: 18 muffins
Number of Servings: 18
Recipe submitted by SparkPeople user CEHALLA.
Toast the almond meal and coconut in a large skillet over medium heat until golden, about 3 to 5 minutes, stirring frequently. Cool.
Whisk together the banana, eggs, yogurt, honey, oil, and vanilla in a large bowl. In a separate bowl, whisk together the almond meal/coconut, chickpea flour, baking powder, baking soda, cinnamon, salt, and chia seeds. Stir the dry ingredients into the wet. Fill each muffin well 3/4 full.
Bake until golden and a toothpick inserted inside comes out clean, about 12 to 15 minutes.
Serving Size: 18 muffins
Number of Servings: 18
Recipe submitted by SparkPeople user CEHALLA.
Nutritional Info Amount Per Serving
- Calories: 180.7
- Total Fat: 10.9 g
- Cholesterol: 21.4 mg
- Sodium: 190.7 mg
- Total Carbs: 17.9 g
- Dietary Fiber: 3.4 g
- Protein: 4.9 g
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