The special ingredient you didn’t know you needed in your muffins! These easy Peanut Butter & Banana Chickpea Muffins are soft, moist, and perfect for kids! They use simple ingredients, have no added sugar, are packed with fibre, AND are made all in the blender!
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If I’m being honest I wasn’t sure if my kids would eat chickpea muffins… I was keen to try, as using chickpeas is a great way to bump up the fibre, but I had my reservations. Well, it turns out my 18 month old loves them! So here is the recipe – I hope your little one loves them too! AND bonus is that this is a one blender recipe, making clean up so much easier!
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Ingredients for Chickpea Muffins For Toddlers
Here is what you will need to make these yummy chickpea muffins for toddlers!
- Chickpeas – The fun superpower ingredient! Full of plant based protein and fibre, and they help make the muffins soft and moist.
- Banana – Naturally sweetens the muffins and helps bind them together.
- Milk of choice (I used unsweetened vanilla almond milk)
- Eggs – Important for binding these muffins.
- Peanut butter – Provide important fats and of course PB & Banana is the ultimate combo
- Vanilla
- Coconut oil – Keeps the muffins moist and tender
- Ground flaxseed – Adds fibre and omega-3’s
- Cinnamon
- Almond flour – Gives the muffins a light texture and a subtle nutty-ness.
- Baking powder – Important to help the muffins rise!
- Chocolate chips (optional but adds some fun!) we love Enjoy Life dairy free chips)
See recipe card for quantities.
How To Make These Easy Blender Chickpea Muffins
Add the bananas, chickpeas, and milk to a blender.
Blend until smooth.
Add the remaining ingredients except for the chocolate chips.
Blend together to form a mixture. Stir in the chocolate chips if using. Portion out into 12 lined muffin cups and bake at 350 degrees for 20-22 minutes.
Hint: You’ll want to blend just the chickpeas and banana first to help make the batter nice and smooth with no chickpea chunks.
Substitutions
- Peanut-free – you can swap out the peanut butter and use almond butter, or for a completely nut-free option, sunflower seed butter (just a note that sunflower seed butter can alter the colour a bit of these muffins!)
- Dairy-free – use a plant-based alternative beverage instead of milk
And if you’re looking for other muffin ideas (as muffins are seriously one of the best toddler snacks to have on hand!) I have a full round up over 14 yummy toddler muffin recipes!
Or if you are in need of more toddler snack ideas, check out all these healthy snacks here!
Equipment
- Blender or food processor
- Muffin pan
Storage
Muffins can be stored in an airtight container for 3-4 days at room temperature, or frozen for 1-2 months.
Freezer Tip: Let the muffins cool completely before freezing. Place them in a container with layers of parchment paper between each muffin to keep them from sticking together – perfect for grab-and-go snacking or lunchbox mornings!
Top Toddler Tip
Let toddlers help rinse and pour in the chickpeas!
Involve your little one by having them rinse the chickpeas and dump them into the blender. It’s a fun, hands-on job, and showing them the “special” ingredient helps build trust and curiosity instead of adding them in a sneaky way. They’ll be proud to know they made the muffins with chickpeas!
FAQ
Not really! Chickpeas don’t add much flavour here, they mostly contribute to the soft, moist texture of the muffin. It’s the banana and peanut butter that are the main flavours that come through.
Absolutely. They are a great option to make ahead of time and keep in the freezer. Then when ready to eat, just heat them up in the oven or microwave!
Recipe
Peanut Butter Banana Chickpea Muffins
Equipment
- 1 Blender
- 1 muffin pan
Ingredients
- 1 15 oz can chickpeas drained, rinsed
- 2 bananas medium size, very ripe
- 2 tbsps almond milk unsweetened (or any milk of choice)
- 2 eggs
- 1½ teaspoon vanilla
- ½ cup peanut butter all natural
- ½ cup almond flour
- 2 tbsps ground flaxseed
- ½ teaspoon cinnamon
- 1 teaspoon baking powder
- ½ cup chocolate chips optional
Instructions
- Preheat the oven to 350℉. Line a muffin pan with paper or silicone liners, or lightly grease it.
- Add the bananas and chickpeas to a blender (or food processor). And blend until smooth.
- Add the remaining ingredients (except chocolate chips) and blend until smooth and creamy. Pause to scrap down the sides if needed.
- Stir in chocolate chips if using. You can do this in the blender or transfer to a bowl, either work.
- Scoop the batter into the muffin cups, filling about ¾ full. Sprinkling in a few more chocolate chips on top can be a fun activity for your toddler to help with!
- Bake for 20-22 minutes, or until tops are set and muffins are full cooked through.
- Let cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely. Enjoy!
Notes
Nutrition
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