Peanut Butter Banana Chickpea Muffins
These one-blender Peanut Butter & Banana Chickpea Muffins are soft, naturally sweet, and packed with fibre - perfect for toddler snacks or breakfast on the go. Made with simple wholesome ingredients and no added sugar, they’re freezer-friendly and the perfect on-the-go toddler snack!
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Servings: 12 muffins
Calories: 165kcal
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 information is a best estimate.
Nutrition
Calories: 165kcal | Carbohydrates: 13g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 96mg | Potassium: 173mg | Fiber: 2g | Sugar: 8g | Vitamin A: 52IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 1mg