This recipe is all my own, inspired by nothing but trial and error. It’s taken a few tries, but I’ve found the most delicious combination of buckwheat and chickpea (chana, garbanzo, gram, whatever you want to call it) flour that makes a killer gluten free and semi-healthy muffin. SO GOOD! Enjoy the recipe and let me know how you like it.
Banana Chocolate Chip Muffins
Makes 12 regular size muffins
- 1 1/4 cups, buckwheat flour
- 3/4 cup, chickpea flour
- 2 teaspoons, baking powder
- 1 teaspoon, baking soda
- 1/2 teaspoon, sea salt
- 1 teaspoon, xanthan gum
- 3 medium bananas, mashed
- 2 eggs, beaten
- 1/2 cup, coconut sugar
- 1 cup, plain unsweetened almond milk
- 2 teaspoons, apple cider vinegar
- 3/4 cup, apple sauce
- 1/3 cup, grapeseed oil
- 1 teaspoon, vanilla extract
- 1 package (or to taste) semi-sweet or milk chocolate chips
- Preheat your oven to 375 degrees with the rack in the middle. Lightly oil the muffin tins.
- Blend together the flours, baking powder, baking soda, salt and xanthan gum into a large bowl.
- In a separate bowl mush the bananas and then blend in the eggs, coconut sugar, almond milk, vinegar, apple sauce, oil and vanilla extract.
- Pour the wet ingredients into the dry and blend together with a spatula. Fold in the chocolate chips. It will look a bit wet, but that’s ok, keep going.
- Using a 1/2 cup measuring cup, evenly fill the muffin cups to the top.
- Place in the oven and bake for 25 to 30 minutes (I turn the muffin tin a few times during baking), until lightly browned and well risen (they may fall depending on the weather, but they still taste good). You can use the toothpick test to ensure they are done.
- Allow the muffins to cool for 20 minutes and remove from the tins using a knife to separate the muffins from the sides. I store the muffins in the tin with a cloth over top to keep the tops crispy.