Chickpea Banana Peanut Butter Muffins
These soft, protein-packed muffins are made with chickpeas, banana, and peanut butter for a flourless, naturally sweet snack your toddler will love!
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.
Tried this recipe?Let us know how it was!