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Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

One of the great advantages to using alternate flours is the addition of great plant based proteins. This recipe uses a combination of quinoa and chickpea flours which I feel balances out the flavours. Of course, don’t forget about bananas which is a great energy source and filled with potassium. This combination in a mini quick bite can really pack punch of goodness during the day. This is a must try!

Servings: 30 mini muffins
Ingredients
  • 1 cup Quinoa flour
  • 3/4 cup Chickpea flour
  • 1 tsp Baking soda
  • 1 tsp Baking powder
  • 3/4 cup Brown sugar
  • 2 tsps Ground cinnamon
  • 3 Over ripe bananas
  • 2 tsps Vanilla
  • 2 medium Eggs
  • 1 tsp Sea salt
  • 1/3 cup Butter (or your favourite oil)
Instructions
  1. Preheat oven to 350 degrees F.

  2. Combine all dry ingredients in a bowl quinoa flour, chickpea flour, baking soda, baking powder,sea salt, cinnamon and brown sugar. Whisk together to mix thoroughly.

  3. In a seperate bowl mash bananas and add all wet ingredients, butter (or oil), eggs, vanilla and mix with a hand mixer.

  4. Add dry ingredients into the wet ingredient bowl and continue to mix with hand mixer until fully combined.

  5. Use mini muffin liners or grease the mini muffin pan thoroughly.

  6. Bake for 15 mins (every oven is different so make sure to check!).

Recipe Notes

I made these muffins as mini bites, but you can also make them regular size muffins.  The recipe will make 30 mini or 12 large muffins.

Candra Mae Wife of a Grocer

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