Apple/banana muffins with chickpea flour

IN PROGRESS

100 g chickpea flour
80 g oat flour
80 g almond flour
50 g coconut sugar
1 teaspoon gingerbread spice mix
2 teaspoons baking powder
2 small bananas You’ll need 2 small ripe bananas (approx. 160 g). It’s important to mash bananas well before adding it to the batter. You can use a fork to mash it.
150 g coconut cream Always use full-fat canned coconut milk. Chill it in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon.
1 medium Granny Smith apple cut into mini cubes

Preheat oven to 180° C. Grease muffin tins with coconut oil.
In a large bowl, mix together the dry ingredients: chickpea flour, oat flour, almond flour, coconut sugar, baking powder, and spices.
Add mashed bananas and coconut cream, and mix everything together with a hand mixer until well combined. Adjust sweetness if needed.
Gently fold the diced apples into the batter, making sure the apples are evenly distributed.
Spread the batter into prepared muffin tins and bake for approx. 23-25 minutes.
Make sure you let your muffins cool for at least 20 minutes and then gently loosen the edges of the muffins before removing them from the tins.

Helle Møller