If you’re looking for the perfect kid-friendly muffin the whole fam will adore, these Healthy Blueberry Banana Muffins are it! Made in 25 minutes with better-for-you ingredients like chickpea flour and almond flour, extra virgin olive oil, and maple syrup. Did I mention they’re gluten free, grain free, dairy free, and have the dreamiest fluffy texture? No dry muffins allowed!
Snack time just got an upgrade! TBH I’ve had this recipe in the Notes section of my phone for months and didn’t post it because I thought surely I’m the only one still making muffins with chickpea flour, right? Wrong!
I asked on IG and so many of you were pumped for the recipe so here we are. You know I’m a sucker for a) an epic healthy muffin recipe that my kids will eat and b) a wholesome flour combo that yields a superior texture.
I’m usually all about the almond + oat flour combo but today we’re putting our best fiber foot forward and rockin’ chickpea!
The why behind star ingredients
- Chickpea flour: AKA garbanzo bean flour, she’s mighty high in fiber to make this quite the nutritious snack! Beware: it tastes terrible raw. The flavor mellows out once cooked! There’s a *twinge* of chickpea flavor in the final product but I swear it’s not off-putting.
- Almond flour: Strategically used for its cake-like flavor that works so well in muffins. The moistness from the high fat content in almonds makes this the perfect pairing for drier chickpea flour! If you’re looking to use “typical” flours, you can make my Blueberry Banana Muffins with whole wheat flour instead.
- Apple cider vinegar: Sounds random, but vinegar lends a softer texture to combat the denseness of chickpea flour. You can also use white vinegar. I call for vinegar for the same reason in my Banana Chickpea Muffins, too.
- Maple syrup: It took some trial and error, but when I tested these with honey I did not like the flavor as much. These do also work with coconut sugar! Don’t skimp on the maple--it’s key for masking the chickpea flavor.
- Eggs: I find eggs are critical for muffins made with chickpea and almond flour since there’s no gluten to help with rise and structure.
- Milk and oil: To achieve the right texture and tenderness in the muffins. use whatever oil and milk you like, the higher the fat the more moisture!
- Blueberries: I did test these with both fresh and frozen–they both work but frozen may make them a bit more blue since the color bleeds.
Let’s make ’em!
Storage
You can keep these on the counter for 1-2 days in an air-tight container but after that I recommend storing them in the fridge. They freeze great, too!
Let the everything but the kitchen sink muffin baking commence.
Healthy Blueberry Banana Muffins (with chickpea flour!)
-
Prep Time:
7 minutes -
Cook Time:
23 minutes -
Total Time:
30 minutes -
Yield:
12 muffins 1x -
Category:
Muffins -
Method:
Oven -
Cuisine:
American -
Diet:
Gluten Free
Description
If you’re looking for the perfect kid-friendly muffin the whole fam will adore, these Healthy Blueberry Banana Muffins will be your new go-to! Made in 25 minutes with better-for-you ingredients like fiber-rich chickpea flour and almond flour, extra virgin olive oil for healthy fats, and maple syrup for sweetness. Did I mention they’re gluten free and have the dreamiest fluffy texture? No dry, crumbly muffins allowed!
I like adding blueberries and chocolate chips. Go big or go home!
Ingredients
Units
Scale
Instructions
- Preheat oven to 375F and line muffin tin with paper liners. Spray liners with cooking spray.
- In a large mixing bowl, add almond flour, chickpea flour, sugar, flax, baking powder, cinnamon and salt. Whisk to combine.
- Mash banana in a medium bowl. Whisk in eggs until smooth. Whisk in milk, oil, vanilla and vinegar.
- Pour wet ingredients into dry ingredients and mix with a wooden spoon until just combined. Fold in blueberries and chocolate chips, if using.
- Pour batter evenly into muffin tin (they’ll be filled to the top). Bake for 23 minutes. Cool on a wire rack then devour!
Notes
These muffins were specifically formulated with almond and chickpea flour. Changing the type of flour you use could change the entire recipe. Other flours will not work here, so test at your own risk!
