We have been LOVING chickpea muffins and these Simple Banana Chickpea Muffins are one of our new favorites! Quick to make, loaded with plant-based protein, and soft enough for little hands and mouths.
Made with chickpeas, whatever nut or seed butter, oats, and banana, these muffins are naturally sweet, freezer-friendly, and perfect for toddlers, school-aged kids, or even parents who need a wholesome snack! Made with no added sugar, so they're perfect for even the littlest eaters. Just blend, bake, and done.
Why You and Your Toddler Will Love These Banana Chickpea Muffins
- versatile – enjoy plain, with nut/seed butter, or crumbled into yogurt for a balanced meal
- kid-approved flavor – naturally sweet from bananas with a soft, moist texture toddlers love
- made in the blender – toss everything in, blend, pour, and bake
- protein + fiber packed – thanks to chickpeas, peanut butter, and oats, these muffins help keep little bellies fuller longer
- no added sugar – perfect for toddlers and younger kids (all sweetness comes from ripe bananas)
- freezer-friendly – make a batch ahead and freeze for quick breakfasts or snacks
If you want more of a spring or summer flavor, check out my lemon blueberry chickpea muffins for a different flavor-profile!
Jump to:
- Why You and Your Toddler Will Love These Banana Chickpea Muffins
- Ingredients
- How To Make These Banana Chickpea Muffins
- Hint
- Substitutions
- Variations
- How To Serve Chickpea Muffins To Your Toddler
- Equipment
- Storing Your Banana Chickpea Muffins
- Tiff's Dietitian Tip
- FAQ
- Related
- Pairing
- Simple Banana Chickpea Muffins For Toddlers (no added sugar)
Ingredients
These ingredients were chosen to keep the banana chickpea muffins nutrient-dense, naturally sweetened, and toddler-friendly. Chickpeas add plant-based protein and fiber, bananas bring natural sweetness and moisture, and sunflower seed butter gives healthy fats to keep little bellies full (+ makes them school-friendly!). 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 – the protein + fiber base that makes these muffins extra filling and nutrient-dense
- bananas – natural sweetness and moisture, no added sugar needed
- eggs – help bind the muffins and add protein and healthy fats
- vanilla extract – adds flavor and familiar sweetness toddlers love
- baking powder – makes muffins rise and stay fluffy
- cinnamon (optional) – adds warm, cozy flavor that pairs with banana
- sunflower seed butter – nut-free protein and healthy fats for satiety (can sub peanut/almond butter)
- oats – provide structure in place of flour and boost fiber
See recipe card for quantities.
How To Make These Banana Chickpea Muffins
- Step 1: Preheat oven to 350°F (175°C) and line or grease a 12-cup muffin tin.
- Step 2: Add all ingredients (except chocolate chips, if using) into a high-speed blender or food processor. Blend until smooth and creamy.
- Step 3: Scoop batter into a greased or lined muffin tin, filling each cup about ¾ full. Add mix-ins to the batter if using.
- Step 4: Bake for 12-14 minutes, until golden and set in the middle. Let them cool in the muffin tin before removing (important for texture)!
Hint
For the smoothest texture, blend the chickpeas first with the bananas and nut/seed butter before adding the rest. This helps break them down fully and avoids any chunks in the final bake!
Substitutions
These banana chickpea muffins are naturally gluten-free, egg-free, and dairy-free (depending on if milk is used). Here are some other substitutions you can use:
- sunflower seed butter → use almond, peanut, cashew, or even granola butter
- banana → you sub with ½ cup unsweetened applesauce, canned pumpkin, yogurt, or even mashed pear
- eggs → you swap each egg with 1 flax egg (1 tablespoon ground flax + 3 tablespoon water), 1 chia egg (1 tablespoon chia seeds + 3 tablespoon water), ¼ cup applesauce, ¼ cup extra mashed banana, or ¼ cup Greek yogurt
- chickpeas → you can use white or black beans for a slightly different texture
Variations
Add whatever mix-ins you like to customize these chickpea muffins! 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 + mini chocolate chips to turn them into mini chocolate muffins
- berry twist – fold in chopped strawberries or blueberries for a fruity version
How To Serve Chickpea Muffins To Your Toddler
- serve with yogurt and fruit for breakfast
- spread with extra nut/seed butter for snack
- crumble into warm milk for a cozy “muffin cereal"
- pack in a lunchbox with veggies + dip
Equipment
You'll need a blender or food processor, mixing bowl, and muffin tin to make these chickpea muffins!
Storing Your Banana Chickpea Muffins
Store in an airtight container at room temp for up to 2 days. Store in the fridge for up to 4-5 days. Freeze in an airtight container or ziplock baggie for up to 3 months. Reheat in the microwave or toaster oven for a quick snack.
Tiff's Dietitian Tip
For younger toddlers or babies, cut the muffins into small bites for easier handling. For daycare or school, pair a muffin with fruit and a protein (like cheese or yogurt) for a balanced lunchbox snack. PS - pairing these with a source of vitamin C, like fruit or veggies, can help with iron absorption!
FAQ
Yes, they just won't rise as much! Substitute with 2 flax eggs.
Absolutely. Store in an airtight bag or container up to 3 months. Defrost at room temp or warm in the microwave/oven.
Yes! Chickpeas provide protein, fiber, and iron, which are all important for growing kids. These muffins are naturally sweetened with banana, making them a great no-sugar option!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Simple Banana Chickpea Muffins For Toddlers (no added sugar)
Equipment
Ingredients
- 1 can 15 oz chickpeas drained & rinsed (ideally no salt added for <12 months)
- 2 ripe bananas very spotty for best sweetness
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ teaspoon baking powder
- ½ teaspoon cinnamon optional
- ½ cup sunflower seed butter or peanut/almond butter if not nut-free
- ½ cup oats rolled or quick
- ¼ cup mini chocolate chips or fresh blueberries or half-and-half or none
Instructions
- Preheat oven to 350°F. Grease or line a muffin tin.
- In a blender or food processor, add chickpeas, bananas, eggs, vanilla, baking powder, cinnamon, seed/nut butter, and oats. Blend until smooth.
- Stir in chocolate chips or blueberries by hand if using.
- Divide batter into muffin cups, filling ¾ full.
- Bake for 10-14 minutes for mini muffins or 18–20 minutes for standard muffins until set.
- Allow to cool fully before serving. Enjoy!
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