I’m going to declare this muffin recipe my healthiest muffin recipe to date. I’m prepared to defend this proclamation even with the three dark chocolate chips I placed on top of each one.
The reason for my confidence that these are some seriously good for you muffins is because the main flour of choice in this recipe is garbanzo bean flour! I admit that this does sound like a potentially nasty combination. I mean, garbanzo bean flour to make muffins?! Ewww, right? I might have been inclined to agree with any doubters, skeptics and overall garbanzo bean detesters. Using a bean flour instead of a grain-based flour to make muffins for family and friends quite possibly was setting myself up for one epic culinary catastrophe.
Yet, I was determined. When I put my mind to getting a recipe to work, I will stop at nothing to combine creativity, tasty and healthy all wrapped into one. And trial and error has never been more true when it comes to devising a successful no sugar, oil-free, gluten-free, vegan recipe with a new type of flour. Boy that does seem like quite a few restrictions! And a mouthful! I’m glad I just typed, “no sugar, oil-free, gluten-free, and vegan,” instead of saying out loud. However, restrictions are no problem when the recipe tastes yummy.
Actually, preparing new healthy recipes without conventional ingredients is what I think makes cooking such a rewarding experience. When I am able to prepare a delicious recipe without any unhealthful ingredients and plenty of healthful ones, it’s like fireworks went off in the kitchen and I can do a happy dance to celebrate another joyful day of deliciousness and healthiness too.
Dancing aside, here is my successful attempt to make delish garbanzo bean flour muffins in the kitch:
½ cup ground flaxseeds
2 bananas for blending + 2 more bananas for slicing in
12 medjool dates, pitted
1 cup cocoa powder
1 cup non-dairy milk
1 cup distilled water
2 cups garbanzo bean flour
1 cup oat flour
2 tablespoons vanilla extract
2 teaspoons baking powder
2 teaspoon baking soda
1 cup dried currants
4 cups organic frozen dark sweet cherries (two frozen bags worth)
Vegan dark chocolate chips
Combine these dry ingredients in a large mixing bowl- garbanzo bean flour, oat flour, ground flaxseeds, baking powder, and baking soda. Mix thoroughly and set the bowl aside.
Pit medjool dates and add them to a high power blender or vitamix with two bananas, cocoa flour, non-dairy milk, distilled water, and vanilla extract. Blend until smooth and creamy.
Pour blended mixture into the bowl of dry ingredients and mix in well. Slice up two medium sized, ripe bananas and add them to the bowl. Add all frozen cherries (you don’t have to defrost them) and currants to the bowl and stir until they are evenly distributed in the batter.
With a spoon, pour a large spoonful of batter into paper cupcake cups and place the batter filled cupcake cups into a muffin pan. You are likely going to need more than one muffin pan. This recipe makes at least 15 muffins!
Slice up a banana and place a banana slice on top of the batter with a few chocolate chips to increase the prettiness of your muffins (if you wish).
Bake muffins for 20-25 minutes at 350 degrees F.
Note: Because this recipe results in a lot of muffins, I want to give the heads up that these beauties are definitely freezable and can be stored for a number of weeks if you freeze them. You can just pop one in the microwave for a few minutes and you are good to go for a yummy snack or guilt-free dessert treat. These muffins are best enjoyed when warmed, so whether you refrigerate, freeze, or eat the final product straight from the oven, I recommend enjoying them heated rather than cold.