Flourless Banana Muffins

1/2 cup coconut flour

3/4 tsp baking powder

1/4 tsp salt

1/8 tsp baking soda

1/2 cup mashed over-ripe banana

1 can chickpeas (250g without liquid)

1/4 cup peanut butter

1/4 cup pure maple syrup or honey

2 tsp pure vanilla extract

optional handful mini chocolate chips, crushed walnuts, shredded coconut, pinch cinnamon, etc.

Method:

• Preheat the oven to 175ºC and line 8-9 muffin cups.

• Drain the beans and rinse extremely well, then pat dry. This is important because it gets rid of any bean taste.

• Blend all ingredients until smooth in a blender or high-quality food processor.

• Pour into the muffin cups – don’t overfill or they will rise and then sink in the centres.

• Bake 20 minutes. They will look underdone – let sit 20 minutes and they will firm up.

• As mentioned earlier in the post, these muffins are supposed to be fudgey, not fluffy and floury like traditional muffins.

• Muffins last for 3-4 days refrigerated or 2-3 weeks frozen.