Something I want every mom to know is this — you can feed your baby or toddler food that’s nourishing, balanced, and still actually tastes good to you too! Just like these easy lemon blueberry chickpea muffins!
Yes, littles need less sugar and salt. But that doesn’t mean the flavor has to go out the window. These blueberry chickpea muffins are naturally sweet, mess-free, packed with protein, fiber, iron, and bursting with fresh lemon-blueberry flavor. You make them in a blender. There’s no flour or added sugar, and they're perfect for daycare, stroller snacks, or early morning breakfast plates.
Why You (+ Your Tiny Humans!) Will Love These Muffins
- no added sugar, naturally sweetened with banana and blueberries
- freezer friendly so you can batch and serve all week
- high in protein + iron + fiber thanks to chickpeas and eggs
- gluten-free using blended oats instead of flour
- made in a blender for a super easy cleanup!
- soft texture little hands can grab and moms can feel good about
If your toddler is a muffin lover, be sure to check out my carrot protein muffins, morning glory muffins, and our favorite zucchini oatmeal muffins!
Jump to:
- Why You (+ Your Tiny Humans!) Will Love These Muffins
- Ingredients
- Here's What You'll Need to Make These Lemon Blueberry Chickpea Muffins
- Instructions
- Hint
- Substitutions
- Variations
- How To Serve
- Equipment
- Storing Your Lemon Blueberry Chickpea Muffins
- Tiff's Tip
- FAQ
- Related
- Pairing
- Easy Lemon Blueberry Chickpea Muffins
Ingredients
I love baking with chickpeas because they’re such a sneaky little nutrient boost — naturally high in protein, fiber, and iron, but super neutral in flavor. They blend right into muffins or cookies without anyone noticing, and they give the softest, fluffiest texture without needing flour. It’s one of my favorite ways to add staying power to a toddler snack or breakfast without complicating the recipe!
Here's What You'll Need to Make These Lemon Blueberry Chickpea Muffins
- chickpeas – packed with iron, fiber, and plant-based protein to help support growth and energy
- banana – naturally sweetens the muffins without added sugar and adds moisture for soft texture
- eggs – help with structure, fluff, and protein (can swap for flax eggs to keep it egg-free, the texture will be slightly different)
- milk – adds moisture and helps everything blend smoothly
- vanilla extract – brings in that cozy, sweet flavor without needing sugar
- lemon juice + lemon zest – brightens up the flavor and helps with iron absorption (plus boosts the rise!)
- baking powder + baking soda – the leavening combo that makes them fluffy and soft
- rolled oats – whole grain base that’s gluten-free, iron-rich, and toddler tummy approved
- blueberries – naturally sweet and loaded with antioxidants
See recipe card for quantities.
Instructions
- Step 1: Add the chickpeas, banana, eggs, milk, vanilla, lemon juice, and zest to a blender, and blend until smooth.
- Step 2: Add the oats, baking powder, and baking soda, and blend again until everything is fully combined.
- Step 3: Gently stir in the blueberries and chia seeds (if using). Scoop batter into the muffin wells.
- Step 4: Bake at 350°F for 20–24 minutes, until the tops are set and lightly golden.
Hint
Let the batter rest for 5–10 minutes before baking — it gives the oats time to soak up moisture and helps the muffins rise better for that soft, fluffy texture we all love!
Substitutions
These lemon blueberry chickpea muffins are naturally gluten-free if using gluten-free rolled oats! Here are other substitutions to fit your family's dietary needs:
- banana → sub with unsweetened applesauce, mashed pear, or mashed sweet potato for a similar texture and natural sweetness
- eggs → sub with flax eggs (2 tablespoon ground flax + 5 tablespoon water); let sit 5 minutes before blending (note the texture will be different)
- milk → sub with any milk of choice
- rolled oats → sub with quick oats or oat flour; if using wheat flour, reduce to about 1 cup
- blueberries → sub with chopped strawberries, blackberries, or finely diced apple for a fun twist
- lemon zest + juice → sub with orange zest + juice or a splash of vanilla if citrus isn’t your thing
Variations
These easy lemon blueberry muffins can totally be customized based on your flavor preference! Here are some ideas:
- berry banana muffins → swap the lemon juice and zest for more mashed banana and use a mix of berries (like chopped strawberries and raspberries)
- chocolate chip chickpea muffins → skip the lemon and blueberries, and stir in mini chocolate chips and a dash of cinnamon for a sweet treat toddlers love
- zucchini blueberry muffins → add ¼ cup finely shredded zucchini (squeeze out the water!) for an extra veggie boost that blends right in
Check out this peanut butter banana version (egg-free)!
How To Serve
- for babies 6–9 months: serve the whole muffin if they can handle larger textures, or cut into strips for easy gripping
- for babies 9–12 months: break into soft chunks or offer whole if they’re chewing well — these are great for baby-led weaning
- for toddlers: serve as-is for breakfast or snack time, or pair with yogurt, nut butter, or fruit for a balanced mini meal
- lunchbox tip: these hold up great cold, so they’re perfect tossed into daycare or preschool lunches
- snack plate idea: pair half a muffin with some sliced fruit, cheese, or a boiled egg for a filling, no-stress option
Equipment
To make these chickpea muffins you'll need a blender or food processor, muffin tin, silicone muffin liners or nonstick spray (or neither if you're using a silicone muffin tin), measuring cups and spoons, and a spatula or spoon.
Storing Your Lemon Blueberry Chickpea Muffins
Store in an airtight container in the fridge for up to 5 days. Freeze in a single layer, then transfer to a bag or container — they’ll keep for up to 3 months.
To serve from frozen, pop one in the microwave for 15–20 seconds or let it thaw overnight in the fridge. They’re soft enough to serve cold too, which makes them perfect for lunchboxes or on-the-go snacks.
Tiff's Tip
If your toddler’s not big on blueberries, try pressing a few on top of each muffin instead of mixing them in — it gives them more control and can make the muffin feel less “mystery bite” and more fun to explore! Also, try to include them in the process that way they can explore in a pressure-free environment.
FAQ
Absolutely! You can mix in 2-4 tablespoon of maple syrup, honey, or coconut sugar if you'd like. Also, the riper the banana the sweeter they'll be.
They have a soft, slightly cakey crumb—not super domed, but pleasantly fluffy thanks to eggs + lemon juice activation.
You can make them egg‑free and nut‑free easily. Using flax eggs makes them vegan; oats are naturally gluten‑free if certified.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Easy Lemon Blueberry Chickpea Muffins
Equipment
- high speed blender or food processor
Ingredients
- 1 15 oz can chickpeas, drained and rinsed
- 1 ripe banana
- 2 eggs
- ½ cup milk any milk will work
- 2 teaspoon vanilla extract
- 1 tablespoon lemon juice optional lemon extract for extra flavor
- 1-2 teaspoon lemon zest
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1¼ cups rolled oats
- ¾ cup blueberries
- 1 tablespoon chia seeds optional
Instructions
- Add chickpeas, banana, eggs, milk, vanilla, lemon juice, and zest to a blender. Blend until smooth.
- Add oats, baking powder, and baking soda. Blend again until well combined.
- Gently stir in blueberries and chia seeds (if using) by hand. If wanting to add sweetener, then stir in here!
- Scoop into a greased or lined muffin tin. Bake at 350°F for 20–24 minutes, until tops are set and lightly golden. Let cool before removing.
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