You, guys. I just made chickpea peanut butter banana muffins (loosely inspired by @cheaplazyvegan’s chickpea peanut butter cookies on YouTube, which I watched in the shower this morning). I honestly didn’t think using chickpea flour will work, but here they are – with a huge sign of approval by my three cavemen.
Lately, I’ve been experimenting on vegan treats that my father can eat, since he’s been put on a starch-free diet by his naturopathic doctor (who I think is a quack, but that’s another story). And so far, I think I’m succeeding. It’s the first time I made this recipe but it turned out really delicious. It’s also packed with plant protein, healthy fats, fiber, and omega 3s, and it’s one-bowl, too! I bet it’s not low calorie, but what adult can survive on 1,200 calories a day, honestly? Anyway, it has a considerable amount of protein per serving so it’s very satiating already. *wink*
SUPER HEALTHY CHICKPEA PEANUT BUTTER BANANA MUFFINS (vegan, gluten-free, grain-free, oil-free, refined sugar-free)
3/4 cup unsweetened peanut butter (I used @inanutshellph peanutterbutter)
3/4 cup coconut milk
1/2 cup agave nectar (or maple syrup or coconut nectar)
4 tbsp zero-calorie sweetener (optional but recommended)
1 tbsp vanilla extract
1 cup mashed ripe bananas
2 flax eggs (2 tbsp flax seed meal + 6 tbsp water)
1 tsp baking soda
1 tsp salt
1 2/3 cups chickpea flour
Vegan semisweet chocolate chips
Banana, sliced into discs
1. Preheat oven to 350 degrees Fahrenheit and line your muffin tins.
2. In a bowl, whisk together peanut buttet and coconut milk until smooth.
3. Add agave nectar, zero-calorie sweetener if using, vanilla extract, mashed bananas, flax eggs, baking soda, and salt and whisk until combined.
4. Mix in chickpea flour in two or three batches and stir until just combined.
5. Divide into muffin tins. If using, top with chocolate chips and banana discs. I like the banana discs because there’s absolutely no doubt what that muffin is. Haha.
6. Bake for 20 minutes or until a toothpick inserted comes out clean.
7. When done, cool in the muffin tins for about five minutes before transferring to a wire rack to completely cool.