I have been experimenting with using different varieties of flour when baking, and mixed garbanzo bean flour into these delicious Carrot Coconut Muffins for a little added protein – perfect for a bright bite in the morning, or a quick afternoon energizer.
CARROT COCONUT MUFFINS
1/2 cup unsalted butter, melted
2 cups garbanzo bean flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
2/3 cup light brown sugar
1 teaspoon vanilla extract
1 cup mashed banana
2/3 cup sour cream
1 cup shredded carrot
1 cup finely shredded unsweetened coconut
Heat oven to 375F. Place paper muffin liners into muffin cups.
Whisk together the butter and sugar. Whisk in the eggs, vanilla, banana and sour cream. Stir in the carrot and coconut. Stir the wet ingredients into the dry ingredients until just combined.
Divide the batter among the prepared muffin cups and bake until a toothpick inserted in the center of the muffins comes out clean, about 20 minutes.
Cool muffins in pan, then turn them out onto a rack to cool further.
Recipe adapted from Real Simple, October 2015