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Nourishing PB Banana Chickpea Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 13 reviews
  • Author: Kimmy
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Nourishing PB Banana Chickpea Muffins are a protein-packed, wholesome treat perfect for breakfast or a healthy snack. Made with simple ingredients like chickpeas, peanut butter, and ripe bananas, these muffins blend nutrition and indulgence seamlessly. They boast a moist texture, a mild sweetness from coconut sugar and bananas, and optional bursts of chocolate chips, making them a delicious and satisfying way to fuel your day.

Ingredients

Main Ingredients

  • 1 14.5oz can chickpeas, drained and well rinsed
  • 2 medium very overripe bananas
  • 2 large eggs
  • 1/2 cup natural peanut butter (salted)
  • 1/2 cup old fashioned oats
  • 1/3 cup coconut sugar
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon baking soda
  • Optional: 1/2 cup chocolate chips

Instructions

  1. Preheat and Prepare: Preheat your oven to 350 degrees Fahrenheit and grease a muffin tin with cooking spray to prevent sticking.
  2. Blend Ingredients: Place the chickpeas, bananas, eggs, peanut butter, oats, coconut sugar, vanilla extract, cinnamon, apple cider vinegar, and baking soda in a food processor. Blend until the mixture is very smooth, stopping to scrape down the sides with a rubber spatula as needed for an even consistency.
  3. Add Chocolate Chips: If using, fold in the chocolate chips gently with a spatula to distribute them evenly without overmixing.
  4. Fill Muffin Tin: Using a 1/3 cup measuring cup, scoop the batter evenly into the prepared muffin tin cups, filling each about 3/4 full to allow room for rising.
  5. Bake: Bake in the preheated oven for 25 minutes or until a knife inserted in the center of a muffin comes out clean, indicating they are fully cooked.
  6. Cool and Serve: Allow muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

  • Use very overripe bananas for maximum sweetness and moisture.
  • Salted peanut butter adds flavor, but unsalted can be used to reduce sodium.
  • Oats can be substituted with gluten-free oats if needed for dietary restrictions.
  • The apple cider vinegar reacts with baking soda to help muffins rise and become fluffy.
  • Chocolate chips are optional but add a delicious touch of sweetness.
  • Store muffins in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • These muffins can be frozen for up to 2 months; thaw before serving.

Find it online: https://eatwithkimmy.com/nourishing-pb-banana-chickpea-muffins-recipe/