Chickpea Banana Muffins

These gluten-free chickpea banana muffins are moist and flavorful and perfect for an on-the-go breakfast or quick snack!

I love having something a little sweet in the morning to give me that quick pick-me-up so I’m ready to start my day!  The downside to this, however, is the inevitable crash an hour or two later.  With these chickpea banana muffins, however, the extra protein and fiber makes them much more satiating.  This keeps blood sugars better balanced for longer-lasting energy, and makes them ideal for a quick morning breakfast or grab-and-go snack.

These muffins are also super easy to quickly throw together–which is my kind of baking!  Your food processor does most of the work for you in blending up the chickpeas, banana, and oats so that they have that lovely smooth texture that makes these muffins so delightful.

Once your chickpeas, bananas, and oats are nice and smooth, simply mix together all the muffin ingredients in a large mixing bowl.  Then, spoon the muffin batter into silicone muffin liners or a greased muffin tin.  Place the filled muffin liners on a baking sheet and bake at 375 degrees Fahrenheit for 15-20 minutes or until the tops of the muffins are golden-brown and a toothpick inserted into the center of the muffin comes out clean.

Let muffins cool for 5-10 minutes before removing from liners.  Store your muffins in an airtight glass container in the refrigerator for up to a week.

And there they are, in all their glory!  Little bites of happiness. :)  If you try this recipe, please be sure to leave a rating and your thoughts in the comments below.  Don’t forget to tag me @HookomOnHealth and use the #HookomOnHealth so that I can see your creations online.

Please note there are Amazon affiliate links in this post.  While the cost to you is the same, I do earn a small commission on any sales made through the links in this post.  I would never recommend anything that I don’t believe in–thank you for your support!

Print Recipe

Chickpea Banana Muffins

These gluten-free chickpea banana muffins are moist and flavorful and perfect for an on-the-go breakfast or quick snack!

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Breakfast, Snack

Cuisine: Gluten-free, Plant-based, Vegetarian

Keyword: baked goods, banana, breakfast, chickpea banana muffins, chickpeas, easy snacks, muffins

Servings: 12 muffins

Author: Amanda Hookom @HookomOnHealth

Ingredients

• 1 (15 oz) can chickpeas drained and rinsed
• 2 very ripe bananas
• 1/2 cup rolled oats
• 1/4 cup packed brown sugar
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup butter melted
• 1 tsp vanilla extract

Instructions

• Preheat oven to 375 degrees Fahrenheit.
• Add chickpeas, bananas, and rolled oats to a food processor. Pulse until smooth.
• In a large mixing bowl, combine blended chickpea, banana, oat mixture with brown sugar, baking soda, cinnamon, salt, eggs, butter, and vanilla extract. Stir until well mixed.
• Pour or spoon batter into silicone baking cups and arrange baking cups on a baking sheet. Bake in oven for 15-20 minutes, or until tops are golden-brown and a toothpick inserted in the center of the muffin comes out clean.

Notes

• If you don't have a food processor, you can use a blender for the banana, chickpea, oat mixture.  If you don't have either, you can mash the chickpeas and banana with a fork or potato masher.  Note that the texture will not be as smooth.
• Store muffins in an airtight glass container in the refrigerator for up to 1 week.
• If you need the muffins to be completely gluten-free, ensure you purchase certified gluten-free oats.