These are great if you're trying to go low on grains. Note that the recipe calls for full fat yogurt. If you use low fat yogurt, I think you would have to add more oil to make up for it. But not having tried that, I don’t know how much. These muffins are not very sweet, so they go nicely with soups. (But you can always add jam or honey to accommodate a sweet tooth. I do.) I have used other syrups in the recipe (date, grape, sorghum, honey) when I didn’t have any maple syrup, and they all worked fine.
1 cup chick pea (garbanzo bean) flour
2 tablespoons ground flax seed
½ teaspoon baking soda
Scant ¼ teaspoon salt
2/3 cup full fat yogurt
1 tablespoon olive oil
2 tablespoons maple syrup
Makes 6 muffins. Grease the muffin pan well and bake at 400 degrees for 15 minutes.