Makes 6 servings
Prep time: 5 minutes
Cook time: 40 minutes
Ingredients
- 1 cup almond flour
- 1/2 cup chickpea flour
- 1/2 tsp. baking soda
- 1/4 tsp. sea salt
- 1/2 tsp. cream of tartar
- 1 tbs. fresh lemon zest
- 1/2 cup mashed banana
- 1 large egg
- 1/4 cup maple syrup
- 2 tbs. coconut oil
- 1 tbs. fresh lemon juice
- 1 cup frozen raspberries
Directions
- Preheat the oven to 375 degrees F, and line a six-cup muffin tin with baking cups.
- In a large bowl, whisk the almond flour, chickpea flour, baking soda, salt, cream of tartar, and lemon zest.
- Place mashed banana in a medium bowl, then add the egg, maple syrup, oil, and lemon juice, and whisk to combine.
- Pour the banana mixture into the flour mixture and mix until well combined, then quickly stir in the frozen raspberries.
- Place a scant 1/3 cup of batter in each muffin cup. Bake for 30 minutes, until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean.
