Banana Muffins (Gluten Free)
These are absolutely the best gluten free muffins I have ever made. They call for chocolate chips which can be substituted with carob chips, blueberries, cranberries or nuts.
Yields 18 muffins
1 cup almond meal/flour
1 cup unsweetened, desiccated coconut
2 medium ripe or over-ripe bananas, mashed
2 large eggs
1/2 cup plain yogurt
1/2 cup honey
1/4 cup canola oil
2 teaspoons vanilla
1 cup chickpea/garbanzo bean flour (also called besan)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
1/4 cup flax seeds
3/4 cup chocolate chips
Preheat oven to 400F and line a muffin tray with paper liners.
Toast the almond meal and coconut in a large skillet over medium heat until golden, about 3 to 5 minutes, stirring frequently. Cool.
Whisk together the banana, eggs, yogurt, honey, oil, and vanilla in a large bowl. In a separate bowl, whisk together the almond meal/coconut, chickpea flour, baking powder, baking soda, cinnamon, salt, and flax seeds. Gradually stir the dry ingredients into the wet, being careful not to over-mix. Then add chocolate chips. Fill each muffin well 3/4 full.
Bake until golden and a toothpick inserted inside comes out clean, about 12 to 15 minutes.