The muffins bake up with loads of banana flavor and a creamy-custardy texture. They don’t contain any flour, instead relying on chickpeas for bulk. Because of this, they tend to crack on top as they bake—but they taste just like traditional banana bread! Store in an airtight container in the fridge for up to a week. Enjoy them cold or reheat for about 20 seconds in the microwave.

Banana bread muffins

spray(s) Cooking spray

0.5 cup(s) Plain fat free Greek yogurt

Banana

15.5 oz Canned chickpeas (garbanzo beans) rinsed and drained

Baking powder

tsp Ground cinnamon

tsp Vanilla extract

0.5 tsp Table salt

item(s), large Egg

Apple

Image of Banana bread muffins

Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners (or use a silicone muffin pan); coat the liners with cooking spray.

In a blender, puree the yogurt, bananas, chickpeas, baking powder, cinnamon, vanilla, salt, and eggs until smooth, 30 seconds to 1 minute. Divide the batter evenly among the prepared muffin cups (the cups will be full). If desired, arrange 2 apple slices on top of each muffin. Bake until set, 30 minutes.

banana bread muffins

Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 12

Ingredients

Instructions

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