As I have said in previous blogs, my son has muffins every day for lunch. So I am always on a quest for healthier choices. We also don't like to use a lot of lunch meat, so I am worried he isn't getting enough protein. That's why I added the chick peas to this recipe. The chick peas add a great taste too. You can add a 1/2 cup of chocolate chips if you like to the muffin mix, but I like putting 4 or 5 chips on top of the muffins. It adds less sugar and fat to the muffins, but it makes you feel like you are having chocolate chip muffins.
Dry Ingredients
1 1/2 cups Sandra's Muffin mix
1 teaspoon baking soda
3 teaspoons baking powder
2 teaspoons egg replacer
1-1/2 teaspoons guar gum
1/2 teaspoons salt
1/3 cup sugar
Wet Ingredients
2 eggs
1/2 cup pureed chick peas
1/2 cup mashed bananas
2 teaspoons vanilla
1/4 cup oil
1/2 cup milk mixed with 1/2 Tablespoon lemon juice (sour milk)
Preheat oven to 350°F Grease a 12 cup muffin pan and dust well with flour.
In a large bowl sift, then stir together dry ingredients. Set Aside.
Puree chick peas in food processor with the 2 eggs. Add the check peas and eggs to a bowl. Add mashed bananas, oil, sugar, vanilla and sour milk; mix well. Make a well in the centre of flour mixture and pour in banana mixture; fold just until combined.. Pour batter into prepared muffin pan. Bake in a preheated oven for 30 to 40 minutes. Remove muffins from pan after 5 min. and cool on wire rack.
Makes 12 muffins
Sandra D. Halpenny © 2010 All rights reserved
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