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
1/2 cup natural peanut butter (I used salted)
1/2 cup old fashioned oats
1/3 cup coconut sugar*
1 1/2 tsp vanilla extract
1/2 tsp cinnamon
1 teaspoon apple cider vinegar
1 teaspoon baking soda
Optional: 1/2 cup chocolate chips

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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 1/3 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 1/2 cup sugar for sweeter muffins.

TO STORE: Store muffins in an air-tight container at room temperature for up to two days then transfer to the refrigerator.

NO ADDED SUGAR: You can omit the sugar for a barely sweet muffin, if desired. This is a great option for babies!

Keywords: chickpea muffins