These Chickpea Banana PB Muffins are a nutrient-dense snack or breakfast made with chickpeas, bananas, and peanut butter—no flour needed! Perfect for toddlers, picky eaters, or anyone looking for a wholesome, protein-packed bite. The texture is moist and fluffy, and the flavor? Think banana bread meets peanut butter cookie.
These muffins are a hit all year long, but they’re especially popular during back-to-school season when you’re looking for easy, make-ahead snacks or lunchbox staples (be sure to sub peanut butter with sunflower seed butter). They’re also perfect in the new year when you’re craving something nourishing and naturally sweet, and a great way to use up overripe bananas any time of year!
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Ingredients
These ingredients were chosen to keep the muffins nutrient-dense, naturally sweetened, and toddler-friendly. Chickpeas add plant-based protein and fiber, bananas bring natural sweetness and moisture, and peanut butter gives healthy fats to keep little bellies full. Plus, I almost always have ripe bananas on hand—so this recipe is the perfect way to use them up in a quick, no-fuss snack!
- chickpeas
- bananas
- peanut butter (or sub other nut/seed butter)
- maple syrup or honey (can sub out for no added sugar)
- vanilla extract
- baking powder
- baking soda
- cinnamon
- salt
See recipe card for quantities.
Instructions
- Preheat oven – Set oven to 350°F (175°C) and line or grease a mini or standard muffin tin.
- Blend the base – In a blender or food processor, add the chickpeas, bananas, peanut butter, maple syrup/honey or milk, and vanilla. Blend until completely smooth.
- Mix in dry ingredients – Pour batter into a bowl and stir in the baking powder, baking soda, cinnamon, salt, and almond/oat flour (if using) until well combined.
- Fold in mix-ins – Gently stir in chocolate chips or blueberries, if using.
- Fill muffin cups – Divide batter evenly among 12 mini muffin cups (or 8-12 regular).
- Bake – Bake for 18–22 minutes, or until a toothpick comes out clean and tops are set.
- Cool & enjoy – Let cool for a few minutes in the pan, then transfer to a wire rack.
Hint: For the smoothest texture, blend the chickpeas first with the bananas and peanut butter before adding the rest. This helps break them down fully and avoids any chunks in the final bake!
Substitutions
These are naturally gluten-free, egg-free, and dairy-free (depending on if milk is used). Here are some other substitutions you can use:
- peanut butter → use almond, cashew, or sunflower seed butter
- maple syrup/honey → sub with milk for a no-added-sugar version
- chickpeas → you can use white or black beans for a slightly different texture
Variations
Add whatever mix-ins you like! I topped these with sprinkles for added fun.
- banana-free option – use ¾ cup unsweetened applesauce or plain Greek yogurt in place of banana
- chocolate lovers – add 2 tablespoon cocoa powder to turn them into mini chocolate muffins
- berry twist – fold in chopped strawberries or blueberries for a fruity version
Equipment
You’ll need a blender or food processor, mixing bowl, and muffin tin!
Storage
Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Store for up to 5 days.
Freezer: Freeze individually for up to 3 months. Reheat in the microwave or toaster oven for a quick snack.
Tiff’s Tip
For toddlers, try serving these muffins cut into quarters for smaller bites (or the “big” version for easy grabbing), or spread with a little extra peanut butter or yogurt on top for added protein and fun dipping. You can even call them “mini banana bites” to make them sound more exciting!
FAQ
Yes! Just use sunflower seed butter or another nut-free alternative.
Totally—just use milk instead to keep the moisture!
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Pairing
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Recipe
Chickpea Banana Peanut Butter Muffins
Equipment
Ingredients
- 1 can 15 oz chickpeas, drained and rinsed
- 2 small ripe bananas mashed, or 2 eggs
- ¼ cup peanut butter or any nut/seed butter
- ¼ cup maple syrup or honey or 3 tablespoon milk for no added sugar
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- Pinch of salt
- ¼ cup almond flour or oat flour optional, for added texture
- ¼ cup mini chocolate chips or blueberries optional mix-in
Instructions
- Preheat oven – Set oven to 350°F (175°C) and line or grease a mini or standard muffin tin.
- Blend the base – In a blender or food processor, add the chickpeas, bananas, peanut butter, maple syrup/honey or milk, and vanilla. Blend until completely smooth.
- Mix in dry ingredients – Pour batter into a bowl and stir in the baking powder, baking soda, cinnamon, salt, and almond/oat flour (if using) until well combined.
- Fold in mix-ins – Gently stir in chocolate chips or blueberries, if using.
- Fill muffin cups – Divide batter evenly among 10–12 small muffin cups (or 8-10 regular).
- Bake – Bake for 18–22 minutes, or until a toothpick comes out clean and tops are set.
- Cool & enjoy – Let cool for a few minutes in the pan, then transfer to a wire rack.
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