It’s no surprise I am a huge fan of baking muffins. I find they are a great on the go snack, an easy part of a quick breakfast, and a great way to get your kids involved in the kitchen! When I make muffins, I love to “pack that nutrition punch.” I often think about ingredients I can add to really give muffins a boost. Some of those ingredients include flax, hemp and chia seeds, fruits and vegetables, and even beans - which brings me to this recipe! My chickpea muffins are simple and made with minimal ingredients, and a great way to get some add some nutrition into your child’s daily intake. Some of the nutritional benefits of chick peas include protein, fiber, folate and manganese! Have you tried adding chickpeas to your muffins? Let me know how they turn out!
1.5 cups cooked chickpeas
2 ripe bananas
1/4 cup milk (use your favorite)
1/3 cup nut butter (optional)
2/3 cup oats
1/4 tsp baking powder
Pre-heat oven to 350F and spray muffin tin (either mini or regular) with cooking spray.
Add first 5 ingredients into blender and blend until well incorporated.
Add remaining two ingredients and blend until mixed through.
Add batter to muffin tin and fill about 2/3 of the way full.
Cook for about 12 minutes (mini-muffins), 18 minutes (regular muffin) or until cooked through.
Enjoy immediately or freeze for up to 3 months!