These fluffy Chocolate Chip Banana Nut Muffins tout a warm golden hue, buttery flavor, and just enough sugar (any kind will do) to satisfy your sweet tooth. Also, they have a fantastic fragrance. My husband and I couldn’t get over how scrumptious they made our house smell, even hours after baking them.
Inside you’ll find besan (or chickpea flour); the crux of this muffin truly lies within this magical flour. You can get besan at virtually any Indian market, and I recommend using it over Bob’s Red Mill brand garbanzo bean flour because it boasts a silkier texture and more pleasing (to me) flavor. It simply lends itself better to baking than Bob’s. Plus, it’s cheap. Besan is around $1 per pound here on the East Coast.
I’ve heard some gluten-free folks shun the silky flour for baking, insisting that the taste is “off”, and it always makes me sad. Don’t miss out! If you have a good recipe (and some good quality besan), this flour is nothing short of spectacular for gluten-free cake and muffin baking. The best part of besan is that it’s a quadruple threat: it adds body, a lovely golden color, binding power, and it imparts a buttery flavor to cakes, muffins and cake-like cookies.
Anyway, don’t take my word for it! I’ll let these delectable little muffins speak for themselves…
Chocolate Chip Banana Nut Muffins (Gluten-Free, Soy-Free, Vegan)
Yield: about 16 standard sized muffins
- 4 browned bananas (very soft and browned inside)
- ¼ cup coconut oil (liquid not solid)
- 2 teaspoons vanilla
- 1 teaspoon salt
- 1/3 cup sugar
- 1 ¼ cup besan/chickpea flour
- 2/3 cup brown rice flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1/3 cup nondairy milk (I like almond)
- 2 teaspoons apple cider vinegar
- 1 cup nondairy chocolate chips
- 2/3 cup chopped pecans or walnuts
Preheat your oven to 375 ºF and line 2 standard sized muffin trays with 16 liners* and lightly brush or spray with cooking oil.
In a large mixing bowl, mash the bananas and whisk in the coconut oil, vanilla, salt, and sugar until smooth.
Gradually add in the besan, rice flour, baking powder, and baking soda, stirring well after each addition. Whisk in the nondairy milk and apple cider vinegar until a smooth batter forms. Fold in the chocolate chips and crushed pecans.
Fill prepared muffin cups about 2/3 of the way, and place onto center rack of preheated oven. Bake 25 minutes, or until golden brown on tops and a knife inserted into the center of one muffin comes out clean (save any melted chocolate chips).
Let cool at least 15 minutes before enjoying.
* I use both a 12 & 6 cup muffin pan for batches of this size