Nourishing Banana Chickpea Muffins (protein-packed!)

Fluffy Banana Chickpea Muffins made in the food processor with canned chickpeas, peanut butter and rolled oats. Super moist, flourless and protein-packed. A fun kid-friendly healthy snack that's low in sugar and gluten free. 

The fluff factor here is so mega! Just like my beloved healthy gluten free banana muffins and nourishing rich chocolate banana muffins, 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!

The low down on 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.

Let's make 'em!

Whiz everything in the food processor.

Blend until nice and smooth. 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.

They 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 seconds.

Nourishing Banana Chickpea Muffins (protein-packed!)

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• Author: Alexis Joseph
• 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

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Description

Fluffy Banana Chickpea Muffins made in the food processor with peanut butter and rolled oats! Super moist, flourless and protein-packed. A fun kid-friendly healthy snack that's low in sugar and gluten free. 

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Ingredients

Units USM Scale 1x2x3x

• 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

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Instructions

1. Preheat oven to 350 degrees Fahrenheit and grease a muffin tin with cooking spray.
2. 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.
3. 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.

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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.