MATERIALS
Makes 12 muffins
1 1/2 cups white whole wheat flour
1/2 cup chickpea flour (or more whole wheat flour)
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt (omit if for babies)
3 large bananas, mashed
1 tsp vanilla
1/3 cup avocado oil (or replace with almond butter and/or applesauce)
3/4 cup plant-based milk
PROCEDURE
1. Preheat oven to 350 degrees F and prepare muffin pan. Silicon muffin cups work great!
2. In a medium mixing bowl, mash the bananas and add liquid ingredients.
3. Add dry ingredients and mix well, but don’t overmix. If batter is too thick/dry, add more milk
4. Fill muffin pan. Bake for ~18 min or until toothpick comes out clean.
5. Allow to cool and enjoy.
VARIATIONS
Use whatever flour you have on hand.
Replace 2-4 tbsp of the flour with 2-4 tbsp ground flaxseed.
Add 1-2 tbsp of maple syrup or other sweetener for a bit more sweetness.
Add chocolate chips.
THE RUNDOWN
These dairy free, egg free, refined sugar free muffins are the perfect breakfast, lunch, or snack and they freeze well. I originally made them for my toddler to take to school, but then after sneaking a bite and then half of one and then a whole one I started making them for myself also.
Inspired By: Simple Veganista