With Organic Chickpea flour

INGREDIENTS FOR THE MUFFINS

150 gr of Organic chickpea flour
50 gr of hazelnut grain
1 ripe banana
50 ml of extra-virgin olive oil
50 ml of plant-based milk
1 sachet of baking powder
Roasted whole hazelnuts to taste

PROCEDURE

  • Combine the hazelnut grain with the chickpea flour, which must have been already toasted for 10 minutes in a small saucepan over low heat.
  • Blend the flour with the grains and add the milk, oil and banana mashed with a fork. After blending for 2-3 minutes, add the baking powder and blend again to mix everything together.
  • Take muffin molds and insert the mixture. Decorate with whole hazelnuts (or hazelnut crumbs if preferred) and bake at 180° in a static oven for about 20 minutes. 

Which flour do I use?

In this recipe is recommended the use of the Organic Chickpea flour, which allows to create a delicious treat for your breakfasts or snacks, even for those with gluten intolerance. 

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