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Chickpea Banana Muffins

These gluten-free chickpea banana muffins are moist and flavorful and perfect for an on-the-go breakfast or quick snack!
Course Breakfast, Snack
Cuisine Gluten-free, Plant-based, Vegetarian
Keyword baked goods, banana, breakfast, chickpea banana muffins, chickpeas, easy snacks, muffins
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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.