Chickpea Flour Banana Muffins (Dairy-Free, Egg-Free)
Chickpea flour banana muffins made with ripe bananas, olive oil, and warm spices. Soft, tender, egg-free muffins sweetened naturally.
Ingredients
- 1½ cups (175 g) chickpea flour
- 1 tsp baking soda
- ½ tsp Kosher salt
- ½ tsp ground cinnamon
- ¼ tsp ground clove
- ½ cup aquafaba from canned chickpeas
- ¼ cup coconut sugar (golden or blonde)
- 1 tbsp date syrup
- 1 tsp apple cider vinegar
- ¼ cup olive oil
- 2 cups mashed ripe banana (from 3-4 medium bananas)
- ¼ cup roasted sunflower seeds (plus more for garnish)
Instructions
- Heat oven to 350°F and line a 12-cup muffin tin.
- In a medium bowl, whisk together the chickpea flour, baking soda, salt, cinnamon and clove.
- In a large bowl, beat aquafaba with a hand mixer until thick and foamy, about 30 seconds.
- Whisk in coconut sugar, date syrup, apple cider vinegar, and olive oil until smooth and the coconut sugar is dissolved. Then, fold in mashed banana.
- Gently incorporate the dry ingredients into the wet ingredients, then fold in the sunflower seeds, if using.
- Divide batter evenly among the muffin cups, filling nearly to the top. Sprinkle with sunflower seeds, if desired.
- Bake for 12-15 minutes, or until a tester inserted in the center comes out clean.
- Cool in the pan briefly, then transfer to a wire rack to cool completely.