Easy Vegan Chickpea Flour Banana Muffins | Gluten Free

This recipe for gluten-free banana muffins is super easy and simple! After trawling through recipes with some having 20 different ingredients, I really did struggle to find a simple one that was also vegan. Many of the vegan recipes called for apple cider vinegar or yoghurt, both of which I didn’t have. However, after adapting a non-vegan recipe, I’m ever so pleased with the outcome- soft, light, airy and not sickly sweet. Once we made the main batter, we divided it into two halves and added frozen raspberries to one and frozen blueberries to the other. In my opinion, the raspberry ones were my favourite as they were sweeter!

Ingredients

Makes approx 15 small muffins

• 1.5 cups of chickpea (gram) flour
• 1 tbsp of baking powder
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 2 x flax eggs
• 1.5 cups mashed ripe bananas (about 3 bananas)
• 3 tbsp sugar (I used granulated but coconut sugar or brown would work)
• 2 tbsp vegan margarine or coconut oil (melted)
• 2 tsp vanilla extract
  Optional: Frozen blueberries/ frozen raspberries & desiccated coconut

Method

1. Preheat the oven to 180°C and fill a muffin tray with cases
2. Wisk together the flour, baking powder, cinnamon and salt in a large bowl
3. In another bowl, combine the flax eggs, bananas, sugar, margarine/oil and vanilla until well mixed
4. Add the wet banana mixture to the dry flour mixture and stir until just mixed
5. If using optional ingredients, mix the frozen berries in with the batter (you can divide the mix into two for separate blueberry and raspberry muffins)
6. Pour mixture into the cases (optional- sprinkle desiccated coconut on top) and bake for approximately 15-20 minutes (use a toothpick to test if it comes out clean when inserted in)
7. Let the muffins cool before serving

I hope you find this recipe as easy as we did and enjoy making them as well. Let me know how yours turns out!

Tags: baking, gluten free, recipe, v egan baking, vegan, vegan recipe