Tag Archives: chickpea flour

Banana Bread Protein Muffins

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I consider banana bread to be one of the ultimate comfort foods. Who’s with me? 🙂 These protein-packed morsels taste buttery and banana-ry, sweet and salty, yet are completely free from animal products, refined sugar and gluten.

I came up with these at the weekend when I had a virus which briefly took me out of action. The school holidays had landed, so I was finally off from work after what had felt like a long term. I was gutted that I wasn’t able to run and play. I decided that the minute I felt able to, I was going to get up and address the bunch of exceedingly ripe and fragrant bananas in the kitchen. Baking makes everything better, even if you are as bad at baking as me.

When I have baked solely with buckwheat flour in the past, I have not been enamored by the texture of the outcome. I find it a little rubbery and bland. This was my first time baking with chickpea flour and I used half and half to achieve the satiating density which I like in a bake. The flavour was great too! The small amount of rise is from a teaspoon of baking powder. I also used half a teaspoon of bicarbonate of soda – partly for the flavour!

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Ingredients:

  • 5 ripe bananas (those brown spotty ones are perfect) – approximately 450g
  • 70g chickpea flour
  • 90g buckwheat flour (I used Rude Health)
  • 30g plantbased protein powder (I used Body Me unflavoured. Unflavoured or vanilla would work best here)
  • 2 teaspoons turmeric and a pinch of black pepper for absorption (I used Lucy Bee)
  • 2 teaspoons cinnamon (I used Lucy Bee)
  • 2 tablespoons coconut oil (I used Lucy Bee)
  • 1 tablespoon blackstrap molasses (I used Meridian fairtrade)
  • 1/2 teaspoon bicarbonate of soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon unrefined salt
  • Optional – but awesome – 30g of your favourite unflavoured chocolate bar, chopped. I used Mr Popple’s 88%.

Method:

  1. Peel and mash your bananas in a bowl.
  2. Stir in the coconut oil (soften if necessary) and the molasses.
  3.  In a separate bowl mix together all other remaining dry ingredients.
  4. Combine the wet and dry mixes to make your batter and then stir in the chocolate chips/chunks (if using). Divide between 12 cases.
  5. I baked mine for 20 minutes at 140° in a fan assisted oven. This would be approximately 160°C in a conventional oven, or gas mark 3.
  6. Allow them to cool before you enjoy. They can be frozen too!

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