Chickpea Banana Muffins (Gluten-Free, Dairy-Free)

Name: Chickpea Banana Muffins (Gluten-Free, Dairy-Free)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 9 Muffins
Ingredients: ½ cup mashed banana; 2 eggs; 1 15-ounce can garbanzo beans, drained and rinsed; ⅓ cup coconut sugar or brown sugar; 1 tsp baking powder; 1/4 tsp baking soda; 1 tsp vinegar or lemon juice; 1 tsp pure vanilla extract; ¼ tsp sea salt; 3/4 cup chocolate chips

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4.5

210 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
9 Muffins
Calories
187 kcal
Course
Breakfast
Cuisine
American

Chickpea Banana Muffins (Gluten-Free, Dairy-Free)

Tyler Espinosa

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Flourless gluten-free Chocolate Chickpea Banana Muffins are a lovely breakfast or snack and even boast some health benefits!

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Ingredients

Servings

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
1/4 tsp baking soda
1 tsp vinegar or lemon juice
1 tsp pure vanilla extract
¼ tsp sea salt
3/4 cup chocolate chips optional

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Instructions

Preheat the oven to 350 degrees F and line a muffin tray with 9 muffin papers (or spray with cooking oil).
Drain the chickpeas into a colander and give them a shake to remove any excess liquid.
Transfer the beans to a blender (or food processor), along with the rest of the ingredients for the muffins except for the chocolate chips.
Blend until a smooth batter forms. Stir in the chocolate chips.
Fill the muffin papers up ¾ of the way with muffin batter and sprinkle with additional chocolate chips if desired.
Bake for 30 to 35 minutes, or until the muffins are golden-brown around the edges and test clean.
Allow muffins to cool completely before peeling off the muffin papers to eat.