Lemon Muffins with Chickpea Flour (refined sugar free, gluten free, egg free)



This lemon muffins with chickpea flour recipe is very popular in my household. I have been making it for the last few weeks as part of our breakfast. They are delicious, not to mention that they are free from refined sugar and gluten, making them perfect muffins to include in the start of your day or as a side to your main meal or as a snack. These lemon muffins with chickpea flour have a lemony taste (obviously!) and I am sure you will love them. I do not use any other sweetener besides ripped bananas, but if you would like to make them sweeter you can add other types of sweeteners such as honey, agave, or maple syrup.


Prep Time: 5 mins - Cooking Time: 30-35 mins - Servings: 6 muffins

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Ingredients:

  • 3 ripped bananas

  • juice from 1-2 lemons

  • 1 cup or 100 grams chickpea flour

  • 1 cup or 100 grams almond flour

  • 1 tsp of baking soda

  • 1 tbsp of poppy seeds

  • 1 tsp of cinnamon + more for sprinkling

  • a few walnuts for decoration

  • coconut oil or olive oil for oiling the tray


Directions:

  1. Preheat the oven at 180 degrees Celsius.

  2. In the meantime, in a bowl, add the dry ingredients: almond flour, chickpea flour, baking soda, poppy seeds and cinnamon and stir them well.

  3. In another bowl, add three ripped bananas, the ripper the better actually, mashed them with a fork.

  4. Top up with lemon juice and mix the well.

  5. Combine the dry with the wet ingredients and stir them to create the batter.

  6. Oil the muffin tray with coconut oil.

  7. Use a spoon to transfer the mixture to each muffin case.

  8. Before baking them, sprinkle some more cinnamon on top and add a walnut on each for decoration and for something crunchy.

  9. Leave to bake for 30 mins!

  10. When ready, take them out and enjoy as you wish!



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