Banana muffins with chickpea flour

These grain free protein rich banana muffins serve as a perfect boost for that afternoon slump. Reach for one of these instead of a sugary snack or have for breakfast if the mornings are a rush.

1 1/2 cup chickpea flour
2 mashed bananas
1/4 cup choice of sweetener (soaked dates, maple syrup, honey etc.)
8 tbsp of melted coconut oil
3 eggs
4 tbsps of natural yoghurt or European cottage cheese
1 1/2 tsp of baking powder
1 tsp of cinnamon
1/3 cup chopped walnuts or pecans
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Preheat the oven to 180 degrees and line a muffin tin with muffin liners. Mix the chickpea flour, nuts, baking powder and cinnamon together in a bowl.  In a separate bowl beat the eggs, natural yoghurt, sweetener, mashed bananas and coconut oil together until well combined and pour into the dry mixture. Stir will until the wet and dry ingredients are well combined.

Portion the batter into the 6 muffin moulds and fill to the top.  Bake the muffins in the oven for 20-25 minutes until the tops are golden brown.

(makes 6 muffins)