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    Hummusapien » Recipes » Snacks » Nourishing Banana Chickpea Muffins (protein-packed!)

    ★★★★★ from 9 reviews

    Nourishing Banana Chickpea Muffins (protein-packed!)

    Published Aug 29, 2022 · Modified May 3, 2023 · by Alexis Joseph · 20 Comments

    Jump to Recipe

    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.

    muffins on a plate with bite taken out

    The fluff factor here is so mega! Just like my beloved healthy banana muffins and chocolate banana muffins, these are officially added to the list of favorite snacks for both me and my sweetie pie toddler.

    First it was chickpeas in cookie dough and now we're team chickpeas in muffins! Might I add that these are simply perfect for lunchboxes?

    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.
    • 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.
    food processor with muffin ingredients unblended.
    blended ingredients in food processor

    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 chickpea muffins

    The best part about this recipe is how easy it is. All you need is a food processor or high-speed blender!

    1. Drain and rinse chickpeas well. Shake off any excess water.
    2. Add all the ingredients except optional chocolate chips to a food processor.
    3. Blend until nice and smooth, scraping the sides to get all that batter mixed.
    4. Spoon into a greased muff tin and bake for 25 minutes. Slather with peanut butter and devour!
    hand holding muffin

    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.

    muffin tin full of muffins

    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
    Print
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    muffins on a plate with bite taken out

    Nourishing Banana Chickpea Muffins (protein-packed!)

    ★★★★★ 5 from 9 reviews
    • 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
    Print Recipe
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    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

    Units Scale
    • 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

    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.

    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. 

    Keywords: chickpea muffins

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

    About Alexis Joseph


    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!

    5 Secrets to Delish, Healthy Lunches

    Reader Interactions

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Cheryl Tharp says

      May 03, 2023 at 4:13 pm

      Anyone tried these with an egg replacement?

      Reply
      • Alexis Joseph says

        May 03, 2023 at 6:55 pm

        Unfortunately eggs are key for structure in this recipe, sorry Cheryl!

        Reply
    2. Alicia says

      April 17, 2023 at 2:45 pm

      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.

      ★★★★★

      Reply
      • Alexis Joseph says

        April 19, 2023 at 8:15 pm

        You made my day, thanks Alicia!

        Reply
    3. Melissa says

      March 03, 2023 at 1:08 am

      These came out really good! I subbed oat for rice flour and added like half a zucchini. Really good! Thanks

      ★★★★★

      Reply
    4. Rebecca says

      February 05, 2023 at 11:55 pm

      These are great! My 2.5 year old who only wants chicken nuggets and mac n cheese actually eats these!

      ★★★★★

      Reply
      • Alexis Joseph says

        February 06, 2023 at 5:36 pm

        Wow, the ultimate compliment! Thanks so much, Rebecca!!

        Reply
    5. Amanda says

      September 24, 2022 at 9:15 pm

      Made these for my 11 month old and she loved them! So quick and easy, and delish!

      ★★★★★

      Reply
      • Alexis Joseph says

        September 26, 2022 at 12:21 pm

        I'm so glad your little one loved them 🙂 Thanks, Amanda!

        Reply
    6. Melanie Ashed says

      September 19, 2022 at 11:59 pm

      I️ made these for my 10 month old and he is obsessed!! Thank you for the easy, nutritious snack.

      ★★★★★

      Reply
    7. Torie says

      September 15, 2022 at 7:10 pm

      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.

      ★★★★★

      Reply
      • Alexis Joseph says

        September 15, 2022 at 7:34 pm

        I'm so thrilled to hear that, Torie! Hooray for baby-friendly snacks! Thanks so much for your review 🙂

        Reply
    8. Colleen says

      September 06, 2022 at 5:30 pm

      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!

      Reply
      • Alexis Joseph says

        September 06, 2022 at 6:50 pm

        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!

        Reply
    9. Dylan says

      September 02, 2022 at 1:36 pm

      I can't believe how fluffy these are! Love having these on hand for a quick and nutritious snack!

      ★★★★★

      Reply
      • Alexis Joseph says

        September 06, 2022 at 6:45 pm

        Isn't it crazy?!

        Reply
    10. Kori Daniel says

      September 02, 2022 at 1:13 am

      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.

      ★★★★★

      Reply
      • Alexis Joseph says

        September 06, 2022 at 6:44 pm

        Amazing, I'm so so happy they were a hit, Kori! XO

        Reply
    11. Jerrell says

      August 29, 2022 at 9:26 pm

      My kid is OBSESSED with these! I have to keep them out of sight or they’re all he’ll eat. And I sneak one for myself or course!!

      ★★★★★

      Reply
      • Alexis Joseph says

        August 29, 2022 at 9:44 pm

        SO glad your kiddos loved these!!

        Reply

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    Well HELLO there! I'm Alexis Joseph, a registered dietitian, restaurateur and mama. Welcome to Hummusapien, a healthy food blog brimming with nourishing (always delish!) recipes plus inspiration to help you live your most joyful, balanced life. Grab a super hot cup o' joe and let's get cooking.

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