Fluffy Banana Chickpea Muffins that are super moist, flourless and protein-packed. A kid-friendly healthy snack that's gluten free and dairy free! These are great for the lunchbox and they freeze well.
The fluff factor here is so mega! Just like my beloved healthy banana muffins and chocolate banana muffins (don't miss all my healthy muffin recipes!), these are officially added to the list of favorite snacks for both me and my sweetie toddler.
First it was chickpeas in chickpea cookie dough and now we're team chickpeas in muffins!
Ingredients
- Chickpeas: A can of chickpeas is the base of this wondrous recipe. Drain and rinse them well in a fine mesh sieve until there's no more foam to remove any extra chickpea flavor. Don't miss How to Eat More Chickpeas for more recipe ideas!
- Bananas: Use very spotty almost brown bananas for best results. This will help naturally sweet the muffins and add fab banana flavor.
- Peanut butter: I like to use natural, drippy peanut butter with peanuts and salt as the ingredients. I haven't tried it but I'd guess these would work with almond butter.
- Eggs: This helps the muffins rise. Unfortunately I don't think any egg substitutes will provide the necessary structure so I don't recommend subbing these out.
- Coconut sugar: This helps sweeten the muffins a bit. Any sugar works great. You can omit it and just use chocolate chips, or use neither for a just barely sweet muffin.
- Baking soda: For extra rise.
- Vanilla extract: To add delicious flavor.
- Salt: To bring out the sweetness and round out the flavor.
Substitutions and dietary preferences
These are naturally gluten free and dairy free!
- Egg-free: Unfortunately eggs are key for the structure and rise of this recipe as they work hand in hand with the chickpeas. For delicious egg-free muffins, try my banana muffins with flax eggs!
- Sugar: Use any dry sweetener you like, including regular granulated sugar or brown sugar!
- Nut-free: Use sunflower seed butter instead of peanut butter. (They may turn green but this is a harmless chemical reaction.)
How to make (step by step)
Drain and rinse chickpeas well. Add all ingredients except chocolate chips to a food processor.
Blend until nice and smooth, scraping the sides to get all that batter mixed. Spoon into muffin tin and bake for 25 minutes.
Do they taste like chickpeas?
I can assure you they do not! The banana and peanut butter flavors really shine through. The chickpeas provide filling fiber, plant protein and moisture without the need for extra oil or flour. Magic I tell you!
How to store
Store muffins in an air-tight container on the counter for up to 2 days and then transfer to the fridge to store for up to 5 days.
Can I freeze muffins?
Yes! These muffins freeze super well. Simply transfer cooled muffins to a freezer baggie and freeze for up to 3 months. Thaw overnight in the fridge or in the microwave for 20-30 seconds.
More healthy muffin recipes
- Healthy Morning Glory Muffins
- Healthy Chocolate Muffins
- Flourless Apple Cinnamon Muffins
- Fluffy Pumpkin Muffins
Nourishing Banana Chickpea Muffins (protein-packed!)
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Snacks
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Description
Fluffy Banana Chickpea Muffins that are super moist, flourless and protein-packed! A fun kid-friendly healthy snack that's low in sugar and gluten free.
Ingredients
- 1 14.5oz can chickpeas, drained and well rinsed
- 2 medium very overripe bananas
- 2 large eggs
- ½ cup natural peanut butter (I used salted)
- ½ cup old fashioned oats
- ⅓ cup coconut sugar*
- 1 ½ tsp vanilla extract
- ½ tsp cinnamon
- 1 teaspoon apple cider vinegar
- 1 teaspoon baking soda
- Optional: ½ cup chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit and grease a muffin tin with cooking spray.
- Place all ingredients in the bowl of a food processor and blend until very smooth, scraping down the sides with a rubber spatula as needed. Fold in chocolate chips with spatula, if using.
- Using a ⅓ cup measuring cup, scoop batter evenly into muffin tin. Bake for 25 minutes, or until a knife inserted into the muffin comes out clean.
Notes
*Use ½ cup sugar for sweeter muffins.
NO ADDED SUGAR: You can omit the sugar for a barely sweet muffin, if desired. This is a great option for babies!
EGGS: This recipe won't work without eggs as they're key for structure with the chickpeas.
Wendy says
I make these often. I Use whole cashews and put them in the food processor first to make nut butter. Then recipe as written. I make mini muffins. Usually it makes about 48 and then when I can quit eating them myself, they go in the freezer for preschool lunches. They are thawed by lunch time.
FYI takes 18 minutes for mini muffins and I rotate half way through.
Alexis Joseph, MS, RD says
How smart, thanks so much for sharing Wendy!
KiLee says
Great recipe! I’ve used the recipe as is and I’ve also altered the recipe a bit my picky toddler has LOVED them each time! For alterations/substitutions I’ve tried white kidney beans instead of chickpeas (I was out and my daughter was demanding muffins) and I’ve also substituted bananas for apple sauce, delicious! With the apple sauce substitution I had to add a bit more oats because the batter was more runny but they turned out great. I think my next batch I am going to try adding some soaked flaxseed for a bit of extra protein and fiber. 🙂
Alexis Joseph, MS, RD says
Oh that's so great to know they worked with applesauce! I think some flax would be great. Be sure to use ground as we don't absorb the nutrients in whole! Thanks for letting me know, KiLee 🙂
Elvira says
What a great recipe! Instead of peanut butter I used tahini and added frozen berries inside each muffin just before baking. I added a bit of ground linseed and chia seeds too.
I didn’t use any additional sugar. And they turned out amazing and soft! Great for kids’ packed lunch!
Will try this recipe with peanut butter and cacao powder. Should be as yummy. Thank you!!
Alexis Joseph, MS, RD says
Ohh tahini sounda so delish here. I'm thrilled these were a winner, thanks Elvira!
Amanda says
Hello! My baby has an oat intolerance. Is there anything you suggest as a substitute? Thank you!!
Alexis Joseph, MS, RD says
Hi! Hmmm, you could try whole wheat flour? I haven't tested it but that would be my best guess? I'm not sure if almond flour would be too moist...
rachel says
This recipe is great! I’ve made it a couple times with some changes to change the flavor up and they come out perfect every time. We added Nutella one time as well. They seem hard to mess up. Highly recommend!
Alexis Joseph says
Wow, how amazing with Nutella! So glad you loved them, Rachel!
Leigh says
I made these in a donut pan and my 5 year old loved them! I did sub wowbutter for peanut butter since we have an allergy. I think next time I'll add an extra tablespoon of oil as wowbutter isn't quite as oily as natural peanut butter and they came out just a touch dry. Will definitely make again with that adjustment!
Alexis Joseph says
I'm so glad they worked, thank you Leigh!!
Jenna says
Wow these were so good my 15m old son ate these up! I used light brown sugar and halved it & it still turned out great!
Thanks for the recipe 🙂
Alexis Joseph says
Perfection, I’m thrilled to hear your little one likes them!
Amy says
I really liked these. My teenagers did too until I told them there were chickpeas in them😂 I skipped the chocolate chips and added walnuts instead. Super easy to throw together in the food processor. Thanks!!
Sarah says
These have become part of our arsenal for our newly picky one year old. I feel totally guilt free giving her these with such wholesome ingredients and no sugar necessary! Thanks so much for the recipe.
Alexis Joseph says
I'm so happy to hear that! My son got picky around 1 too :/ now at 2.5 he's starting to try things again that he hated...hang in there, it's not easy!
Amylee says
I have two toddlers who are going through a major picky eating phase. They LOVE these muffins and I love that they’re getting such great nutrition when they eat them! Definitely one of my fave recipes.
Alexis Joseph says
The picky eating phase is SO hard...we're in it!! So glad they like them!
Cheryl Tharp says
Anyone tried these with an egg replacement?
Alexis Joseph says
Unfortunately eggs are key for structure in this recipe, sorry Cheryl!
Alicia says
These are great! Both my toddler and I loved them. Super easy to make too; I used almond butter since that's what I had and they're delish, not too sweet and very fluffy.
Alexis Joseph says
You made my day, thanks Alicia!
Melissa says
These came out really good! I subbed oat for rice flour and added like half a zucchini. Really good! Thanks
Rebecca says
These are great! My 2.5 year old who only wants chicken nuggets and mac n cheese actually eats these!
Alexis Joseph says
Wow, the ultimate compliment! Thanks so much, Rebecca!!
Amanda says
Made these for my 11 month old and she loved them! So quick and easy, and delish!
Alexis Joseph says
I'm so glad your little one loved them 🙂 Thanks, Amanda!
Melanie Ashed says
I️ made these for my 10 month old and he is obsessed!! Thank you for the easy, nutritious snack.
Torie says
My baby loved these! We made them with sun butter to be daycare friendly so they turned green but we’re so tasty. They are definitely his favorite snack and I made a double batch to freeze.
Alexis Joseph says
I'm so thrilled to hear that, Torie! Hooray for baby-friendly snacks! Thanks so much for your review 🙂
Colleen says
Hi! I’d love to make these but only have a loaf pan. Can I do a bread loaf instead? Any idea of cooking time? Can’t wait to try them!
Alexis Joseph says
Hey, Colleen! I have never tried these as a loaf--in my experience, muffins don't always translate well to loaves so I can't say for certain if they texture will turn out. That said, if you want to try it, I'd guess it would take around 45 minutes to an hour? I do have an amazing GF banana bread you could make instead!
Dylan says
I can't believe how fluffy these are! Love having these on hand for a quick and nutritious snack!
Alexis Joseph says
Isn't it crazy?!
Kori Daniel says
These came together effortlessly, & they taste incredible!! They are fluffy, flavorful, sweet but not overly so, & perfect any time of the day. I love the inclusion of chickpeas! So creative & nourishing.
Alexis Joseph says
Amazing, I'm so so happy they were a hit, Kori! XO
Alexis Joseph says
SO glad your kiddos loved these!!