Ever notice subtle seasonal changes in your eating habits? I don’t just mean the gravitation towards soups in the winter and salads in the summer…these days it seems like I crave something warm and comforting all day long.
Case in point, every day around 3 o’clock in the afternoon I like to make a cup of tea…it keeps me warm on these chilly January days. And of course a little treat along with tea never hurts, right?
These muffins are quite the treat indeed. They’re full of healthy things like almond meal, chickpea flour (don’t worry, you can’t taste the chickpea flour!), and chia seeds, and they’re sweetened with banana and honey.
A Note on Chia Seeds: Yup, these are the same seeds that are used in Chia Pets! But chia seeds are delicious (they have a very nutty flavor) and very healthy (they’re rich in things like omega-3 fatty acids, antioxidants, protein, and fiber). (For more nutritional information on chia seeds, see Dr. Weil’s article Chia for Health.)
Yields 18 muffins
1 cup almond meal/flour
1 cup unsweetened, desiccated coconut
2 medium ripe or over-ripe bananas, mashed
2 large eggs
1/2 cup plain yogurt
1/2 cup honey
1/4 cup canola oil
2 teaspoons vanilla
1 cup chickpea/garbanzo bean flour (also called besan)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
1/4 cup chia seeds
Preheat oven to 400F and line a muffin tray with paper liners.
Toast the almond meal and coconut in a large skillet over medium heat until golden, about 3 to 5 minutes, stirring frequently. Cool.
Whisk together the banana, eggs, yogurt, honey, oil, and vanilla in a large bowl. In a separate bowl, whisk together the almond meal/coconut, chickpea flour, baking powder, baking soda, cinnamon, salt, and chia seeds. Gradually stir the dry ingredients into the wet, being careful not to over-mix. Fill each muffin well 3/4 full.
Bake until golden and a toothpick inserted inside comes out clean, about 12 to 15 minutes.