This is a Gluten-Free Banana Muffin recipe with eggs but no dairy. I have called them “Chiconut” because they are made with Chickpea and Coconut flours.

This recipe was inspired by the results from the ALCAT food intolerance/ sensitivity test that my kids and I did. At the moment, this recipe is only good for me and my daughter, my son has to avoid banana and coconut for 3 – 9 months respectively, at which point we will reintroduce those items back into his diet on a 4 day rotation.

Ideal for ALCAT Day 1

Dry Ingredients

• 1 Cup Chickpea flour
• 2 TBSP Coconut flour
• 1-1/2 tsp baking soda
• 1/2 tsp sea salt
• 1/2 Cup or less Coconut sugar (I used less)
• 1 TBSP ground Chia powder
• 2 TBSP Hemp Protein powder

Wet Ingredients

• 2 medium eggs
• 1+ Cup mashed very ripe Bananas
• 1 TBSP Coconut Syrup (optional)
• 1/3 Cup Original Hemp Beverage

METHOD

1. Pre-heat oven to 350°F
2. Prepare muffin tin (lightly oil) or use Lékué silicone mould which doesn’t require greasing.
3. Combine dry ingredients into medium mixing bowl. Set aside.
4. In a separate bowl, mash ripe bananas.
5. Whisk eggs in a medium bowl. Add mashed bananas and remaining wet ingredients. Whisk together.
6. Pour wet ingredients into dry ingredients and incorporate. Not too much.
7. Fill muffin tin/ silicone mould.
8. Bake for 25-30 minutes, depending on your oven; check for doneness with method of choice.
9. Remove from oven and let stand for a few minutes before transferring to a wire rack.

Enjoy!

Yield: 6 muffins +1 (maybe). I have a mini loaf and bundt pan for when I have extra batter!

Note: The muffins puff up very nicely in the oven, but upon cooling, they do lose a bit of their grand-ness! However, this does not affect the moistness and wonderful banana-bread texture that we have all come to expect.