Hi Kye, thanks for this interesting article. I wonder if it wouldn't be too much of a bother for me to ask what might be off with this recipe below:
*essentially i followed this, with the only adjustment to be using all almond flour as opposed to including chickpea flour. the baked mix remained liquid the whole way through and was bubbling like it was boiling in the oven. Made me wonder if the use of maple syrup as a sweetener wasn't followed up by adjustments with the dry ingredients? or maybe the rising agents needs to be more?

Banana Dark Chocolate Mini Muffins Recipe
Serves four

Ingredients:
¼ cup chickpea flour
¼ cup almond flour
1-½ teaspoons ground cinnamon
¼ teaspoon baking soda
¼ teaspoon baking powder
1/8 teaspoon sea salt
¼ cup mild-flavoured extra virgin olive oil
¼ cup pure maple syrup
1-½ teaspoons pure vanilla extract
1 cup banana slices, divided
¼ cup chopped 70 percent dark chocolate
Instructions:
Preheat oven to 350 F. In a large bowl, combine chickpea and almond flours, cinnamon, baking soda, baking powder and sea salt, and set aside. In a mini food processor combine oil, maple syrup, vanilla and half of the banana. Blend until smooth, and then fold the wet mixture into the dry ingredients and stir to mix the batter. Mince the remaining banana slices and stir into the batter along with the chopped dark chocolate. Evenly spoon the batter into 12 paper cup lined mini muffin cups. Bake for 15 minutes or until toothpick inserted into centre of muffin comes out clean.

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