Gluten-Free, Nut-Free Chocolate Chip Banana Muffins
I love having nut-free healthy options at my house for when we host kids with allergies or I’m sending my kids to school or camp with a snack.
Chickpea flour is a great alternative to regular gluten-containing flour, because it’s protein packed and full of fiber. It has a taste that’s mild and not too grainy, which most kids will accept because it’s paired alongside chocolate chips. And it’s super filling, which means that one muffin will really satiate.
And, of course, it tastes even better with a little pat of butter when serving!
Prep Time: 10 minutes
Cook Time: 30 minutes
Makes :10 muffins
Ingredients
1 ½ cups chickpea flour (I used Bob’s Red Mill)
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon salt
3 medium ripe bananas, mashed
2 tablespoons maple syrup
2 eggs
⅓ cup extra-virgin olive oil
2 teaspoons vanilla extract
1 teaspoon apple cider vinegar (I used Bragg’s brand)
¾ cup dark chocolate chips (I used Enjoy Life brand)
Directions
Preheat oven to 350 F and prepare a muffin tin.
In a medium bowl, whisk together the chickpea flour, baking soda, cinnamon and salt. Set aside.
In a large bowl, combine the bananas, maple syrup, eggs, olive oil, vanilla, and ACV. Mix well until combined and creamy.
Add the dry ingredients to the wet ingredients and mix just until combined. Stir in the chocolate chips.
Bake for 25-30 minutes or until golden brown on top and tester inserted into the center comes out clean. Cool on a wire rack for 10 minutes before enjoying. Store in the refrigerator for up to 5 days, or in the freezer for up to 1 month.
Enjoy!
