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Bird's-eye view of a chocolate chip chickpea banana muffin on a white plate.

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

Moist and tender chickpea banana muffins made with garbanzo beans, banana, and chocolate chips. A protein-packed snack ready in 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 9 servings
Calories 190 kcal

Ingredients
  

  • 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
  • ¼ tsp baking soda
  • 1 tsp vinegar or lemon juice
  • 1 tsp pure vanilla extract
  • ¼ tsp sea salt
  • ¾ cup chocolate chips optional

Instructions
 

  • Preheat oven and tray:

    Heat the oven to 350°F (175°C). Prepare a muffin tray by lining with 9 paper liners or spraying with oil.

  • Drain chickpeas:

    Drain the chickpeas using a colander and shake off excess liquid.

  • Blend batter with beans:

    Place the drained beans into a blender or food processor with all other ingredients except the chocolate chips. Process until a smooth batter forms. Fold in the chocolate chips.

  • Fill muffin cups:

    Pour the batter into the prepared muffin cups, filling each about ¾ full. Top with extra chocolate chips if you like.

  • Bake until golden:

    Bake for 30 to 35 minutes, until the edges are golden-brown and a toothpick inserted in the center comes out clean.

  • Cool muffins completely:

    Let the muffins cool completely before removing the papers.
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