Can a muffin be grain-free and still be a muffin? What if it is also sugar-free, dairy-free and egg-free?
Does it even matter if it tastes as good as these?
Well, “What the heck is in it?” you might be asking. Plant-based protein, healthy fat and lots of goodies like apple chunks, raisins and pecans. These are some chunky muffins!
They are not cloyingly sweet, spongy little refined carb-bombs. They taste way more grown-up than that. Instead, they have a delightful, subtle sweetness, the heady fragrance of cinnamon, nutmeg and cardamom, and a moist interior topped with crunchy treasures.
Come and get ’em while they’re hot! With 7 grams of protein per serving and plenty of healthy fiber, these fill you up for a while.
Grain-Free Harvest Spice Muffins
3/4 c. chickpea (garbanzo) flour
1/4 c. coconut flour
1/4 t. baking soda
1 T. baking powder
1/4 t. salt
1/3 c. olive oil
1 T. flaxseed meal combined with 1/4 c. water and let sit 5 min
1 banana, mashed
1/4 t. vanilla
3/4 t. cinnamon
1/4 t. ginger
1/4 t. cardamom
1/8 t. nutmeg
1/2 of an apple, cut into small chunks
1/4 c. raisins
1/4 c. pecans
2 T. sunflower seeds
Preheat the oven to 350 degrees. Line a 6-muffin pan with muffin liners.
In a medium bowl, mix the flours, baking soda, baking power, salt and spices. Stir in the mashed banana, olive oil, vanilla and flaxseed mixture. Fold in thr apples, pecans, raisins and sunflower seeds. Reserve a few to press into the muffin tops, creating a nubby little landscape. Bake for 20 min. Serve warm.
Makes 6 muffins