Easy Lemon Blueberry Chickpea Muffins
These blueberry lemon chickpea muffins are a no-added-sugar, high-protein breakfast or snack perfect for babies and toddlers. Made in a blender with oats and chickpeas, they’re soft, freezer-friendly, and packed with flavor even grown-ups will love.
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.
Notes
Scroll up to see substitution options. Nutrition information is an estimate and may vary based on ingredients used.
Wanting a tad sweeter? Add a couple tablespoons of maple syrup or coconut/brown sugar in!
If you make this recipe, don’t forget to TAG ME in your creations on social media @toddlerdietitiantiff! I love seeing how you and your little ones enjoy them!
Did You Enjoy This Recipe?Let me know how it was or tag me on Instagram @toddlerdietitiantiff