Chocolate Chip Banana Muffins
I used lupin in this recipe because I’m experimenting with a lower carbohydrate flour that is naturally high in protein and fibre which helps to maintain blood sugar levels and keep you full for longer, these can be a great snack or breakfast on the run that will provide long lasting energy. Since lupin is a legume 100g provides 43g of protein and 28 g fibre and is naturally gluten free. I plan to do lots of experimenting with this type of flour. You can use the substitution list of you can’t find lupin flour, I purchased this online.
Prep: 15mins Cook time: 15-20mins Serves: 12
Ingredients:
3 bananas (medium)
3 eggs
2-3 tbsp. of coconut sugar
6 tbsp. of coconut oil, melted
1 cup of lupin flour
½ cup of tapioca flour
1 tbsp. baking powder
90 g dark chocolate, chopped (85% cocoa chocolate)
Directions:
Preheat oven to 200C(400F) and line a muffin tray with paper muffin cups.
Mix with an electric beater or a food processor the bananas, eggs and sugar, then slowly add in the melted coconut oil then gently beat in the remaining ingredients until well combined.
Pour batter into the muffin cups and bake for 15-20mins or until tops are slightly browned.
Substitutions:
Eggs – flaxseed eggs, chia eggs
Coconut sugar – stevia, maple syrup (you may need to increase the lupin flour)
Lupin flour – besan flour, almond, gluten free flour
Tapioca flour – gluten free flour