I had some waaaaay overripe bananas to use up but was too impatient to make banana bread – that takes 45 minutes to bake in the oven. So, instead I opted to make mini muffins. These little cuties are moist and delicious and nutritious thanks to chickpea flour, bananas, blueberries and walnuts. I put a little jam centre in some of them for an extra gooey, delicious surprise. Best of all, these muffins are super easy to make. Like right now. Make them now.
2/3 cup flour (whole wheat or white)
1/3 cup chickpea flour (if you don’t have this, you can just use a full cup of flour)
½ cup cornmeal
½ tsp salt
1 tsp baking soda
1 cup blueberries tossed with 1-2 tsp flour to coat them. The flour coating stops the blueberries from leaking blue in the batter.
¼ cup chopped walnuts
2 very ripe bananas mashed
¼ cup coconut oil melted
1 tsp vanilla
¼ cup agave nectar
1 cup plant-based milk (I used almond milk)
1 tsp apple cider vinegar
Optional – raspberry, cherry, strawberry or other flavour jam
I made some of the muffins without jam and they were still moist and delicious.
Pre-heat your oven to 350F. Grease a mini-muffin tin, a regular muffin tin or a loaf pan. This recipe will make 18 mini-muffins, 6-12 regular muffins (depending on the tin size) or one loaf.
In a medium-sized bowl, mix all the dry ingredients. Sift in the baking soda so you don’t have any weird crystal lumps in your final mix.
In a separate bowl, mix all your wet ingredients EXCEPT the jam, if using.
Mix the wet ingredients into the dry ingredients and stir to incorporate everything and make a batter. You don’t need to stir a lot or vigorously – just combine everything.
If you’re going with a jam-less muffin, at this point you can simply fill your baking pan. Don’t overfill the tins since the muffins will puff up.
If you’re going to add jam, fill your muffin tins just half way full. Then add a dollop of jam – a true measured teaspoon full. Cover with batter so the jam is hidden inside.
If you are making a loaf, then fill the loaf pan with half the batter. Spoon on jam in a strip down the middle of the batter and cover with the remaining batter.
Depending on the size and shape of your pans, here are your baking times.
Mini-muffins – 25 minutes
Regular muffins – 25-30 minutes
Bread loaf – 45-50 minutes.
The muffins are done when they are golden on top and a fork or toothpick inserted in them comes out clean.
Allow the muffins to cool in their pan for 10 minutes or so and then serve them up! These beauties also freeze well and make great snacks or breakfast on the go.