Description
These Chickpea Banana Muffins are a delicious gluten-free and dairy-free treat, perfect for a healthy snack or breakfast. Made with mashed bananas and garbanzo beans, they offer a moist texture and natural sweetness, enhanced by optional chocolate chips. Easy to prepare and packed with protein and fiber, these muffins satisfy both health-conscious and indulgent cravings.
Ingredients
Muffin Batter
- ½ cup mashed banana (1 large ripe banana, mashed)
- 2 eggs
- 1 15-ounce can garbanzo beans, drained and rinsed
- ⅓ cup coconut sugar or brown sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 tsp vinegar or lemon juice
- 1 tsp vanilla bean paste
- ¼ tsp sea salt
- 3/4 cup chocolate chips (optional)
Instructions
- Preheat oven and prepare muffin tray: Preheat your oven to 350°F (175°C). Line a muffin tray with 9 muffin papers or spray the tray with cooking oil to prevent sticking.
- Drain chickpeas: Drain the garbanzo beans thoroughly in a colander and shake gently to remove any excess liquid, ensuring the batter isn’t watery.
- Blend ingredients: Place the drained chickpeas into a blender or food processor along with the mashed banana, eggs, coconut sugar, baking powder, baking soda, vinegar or lemon juice, vanilla bean paste, and sea salt. Blend until you achieve a smooth batter consistency.
- Add chocolate chips: Stir in the chocolate chips by hand to evenly distribute them throughout the batter.
- Fill muffin cups: Spoon the batter into the prepared muffin papers, filling each about three-quarters full. Optionally, sprinkle extra chocolate chips on top for added sweetness and texture.
- Bake the muffins: Bake the muffins in the preheated oven for 30 to 35 minutes, or until the edges turn golden brown and a toothpick inserted in the center comes out clean.
- Cool and serve: Remove the muffins from the oven and allow them to cool completely in the tray before peeling off the muffin papers. Enjoy as a nutritious snack or breakfast option.
Notes
- Ensure the chickpeas are well-drained to prevent a watery batter.
- Use ripe bananas for natural sweetness and better moisture.
- For a vegan version, substitute the eggs with flax eggs or another egg replacer.
- Chocolate chips are optional and can be omitted or replaced with nuts or dried fruit.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These muffins freeze well; thaw before serving.
