Muffins are the perfect snack and a great on-the-go breakfast. You can prepare ahead and bake up a batch to have ready anytime you need a quick option. These muffins pair deliciously with your tea or coffee, or even with a nice glass of your favorite plant-based milk.
These muffins are refined sugar-free, nut-free, gluten-free and vegan.
I love making muffins. Chopping, stirring, taste-testing, adjusting and making healthier swaps for things like oil, syrups, etc. feels therapeutic and relaxing. Call me weird, but I love to experiment and see what ingredients work best together and how the recipe turns out in the end.
These muffins are ideal to keep you fueled until your next meal; helping you to avoid bad hunger choices.
Make a batch and take them at work and share with your colleagues. Healthy food is great to share! You will be surprised how many friends will love them and ask for the recipe!
P.s. your kids will love them too!
YIELDS
12 muffins
PREP TIME
COOK TIME
TOTAL TIME
- 1 1/2 cups Chickpea flour
- 2 Ripe bananas
- 1/4 cup Medjool dates, finely chopped
- 8 tablespoons Coconut oil
- 3 tablespoons Chia seeds
- 3 tablespoons Plant-based and gluten-free protein powder
- 150 ml Plant-based yoghurt
- 1 teaspoon Baking powder
- 1 teaspoon Cinnamon
- A pinch Sea salt
Directions
1. In a bowl, add all the wet ingredients starting from mashing the banana. Add the coconut oil and the yogurt. Mix well. Set apart.
2. In a separate bowl add the chickpea flour, medjool dates, baking powder, protein powder, chia seeds and cinnamon. Mix well.
3. Gently combine the dry ingredients into the wet ones.
4. Fill a 12 cup muffin tin tray lined with cupcake liners with the mixture.
5. Bake to 400°F/180°C for 20–25 min.
6. Let cool a few minutes and enjoy warm or at room temperature.
Storing:
• Once cooled, store the muffins with a kitchen roll paper underneath and overtop in a container on the counter for up to 3 – 4 days. The paper towels will soak up moisture and keep them from getting too moist, losing their delicious crunchy top. Or store in the refrigerator for up to 5 days.
• If you wish to freeze them; once cooled, wrap muffins individually and store them in a freezer-safe container or baggie for up to 2 months. When ready to eat let thaw to room temperature.
Also by Roberta: Crunchy Lentil Quinoa Patties
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Photo: Roberta Farrugia
