Alice’s Pumpkin Banana & Dark Chocolate Chip Muffins
So these gluten-free muffins were going to have wild blueberries but Alice won the battle and I substitute the berries for dark chocolate chips. I use 70% cacao chips as they provide a rich chocolatey flavour but with much less sugar. Alice & I baked these muffins on Global TV so we had lots of opportunity to test and taste them before-hand.
I love these muffins as they use whole grain oats and chickpea flour which are both loaded with fibre and protein which help moderate blood sugar and keep us fuller for longer. The pumpkin and banana provide potassium, magnesium and a host of vitamins in particular A and B-vits. It’s a recipe that parents can feel good about and one the kids will love.
- 1 ¼ cups Quick oats
- 1 ¼ cups Chickpea flour
- 3 Tbsp Coconut sugar
- 1 tsp Cinnamon
- 1 ½ tsp Baking powder
- 1 tsp Baking soda
- ¼ tsp Salt
- 2 Eggs
- 1 (15oz) tin Pumpkin (plain, not pumpkin pie filling)
- 1 Ripe banana, mashed
- ⅓ cup Olive oil
- ½ cup 70% Cacao dark chocolate chips (or wild blueberries)
Preheat oven to 375°F (190°C). Grease muffin pan.
- Combine first 7 dry ingredients in large bowl. Mix well.
- Beat egg, pumpkin, banana and oil together in small bowl until smooth.
- Add pumpkin mixture to dry ingredients. Stir just until moistened.
- Add chocolate chips (or blueberries)
- Fill prepared pans almost full.
- Bake in preheated oven for 15-20 minutes, or until top springs back when lightly touched.