Make Real Food

On a Journey to Love Myself and (the food in) the World Around Me.

Banana Pecan Muffins [Vegan/Gluten Free]

by Chelsea @ Make Real Food on November 4, 2014, 2 comments

Oh…Hey There November.

What is November like in your neck of the woods?  Here it means the weather begins to dip towards winter.  And by dip, I mean – night time feels like early Winter, and day time feels like …Winter as well.  

Late Fall is my absolute favorite – mainly because of things like muffins.  And spices.  And a reason to run the oven without seeming like a crazy person.  

But mainly – food. 

There is something hiding in these muffins. Banana Pecan Muffins [Vegan/Gluten Free]They’re sweet, tasty banana and pecans baked into awesome goodness, but they have a secret.  And that secret is called chickpeas.  They give the muffins an awesomely moist consistency.  

Banana Pecan Muffins [Vegan/Gluten Free]I decided to give these muffins a shot after making Dana (from Minimalist Baker’s) Black Bean Brownies.  < Which are simply fudgy and amazing.  No bean taste.  It inspired me to make some breakfast – worthy Banana Pecan Muffins.  Packed with protein, this will make your breakfast tummy delicious.  

Banana Pecan Muffins [Vegan/Gluten Free]Let’s make them, okay? 

Banana Pecan Muffins
Yields 12
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Cook Time
1 hr
Cook Time
1 hr
Ingredients
  1. 1 + ½ cups pecans + some extra for topping the muffins (topping optional)
  2. 2.5 tablespoons flax meal with 6 tablespoons water (or 2 large eggs)
  3. 1 can chickpeas – rinsed very very well
  4. 3 ripe bananas
  5. ¼ cup sugar of choice (I used coconut sugar)
  6. ¼ cup cornmeal
  7. 1 teaspoon cinnamon
  8. ¼ teaspoon nutmeg
  9. ¼ teaspoon allspice
  10. 1 teaspoon vanilla extract
  11. 1 + ½ teaspoon baking powder
  12. ¼ teaspoon salt
Instructions
  1. Preheat the oven to 350 degrees F. Grease 12 muffin tins.
  2. Add the pecans to the food processor and grind until ground well (but not so far that they’re walnut-butter-ish)
  3. Add the flax meal/water or eggs to the food processor with the walnuts and pulse a few times. Then, let sit while rinsing your chickpeas as well as you can possibly imagine washing them.
  4. Add all of the ingredients (except the extra pecans for topping) to the food processor and process for what seems like forever until it is super duper mixed and smooth
  5. Divide into 12 muffin tins. Top with some crushed pecans (optional)
  6. Bake for 45 minutes – 1 hour < This seems like forever but it takes a long time for the middle to get done! …Just watch the pecans on the top and make sure they don’t start burning. You can put tinfoil loosely on top if they do start burning before it’s done on the inside.
  7. Then…let cool completely before removing gingerly from muffin tins.
  8. Eat.
Notes
  1. Note - if these aren't going to be eaten within a few days I'd refrigerate them for longevity.
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