Banana bread muffins

Total Time: 45 mi
 Prep: 15 min
Cook: 30 min
Serves: 12
Difficulty: Easy

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.

Thank you for reading this post, don't forget to subscribe!


  • Cooking sprays  4 spray(s)
  • Plain fat free Greek yogurt ½ cup(s)
  • Banana 3 medium, very ripe
  • Canned chickpeas (garbanzo beans) 15½ oz, rinsed and drained
  • Baking powder 2 tsp
  • Ground cinnamon 2 tsp
  • Vanilla extract 2 tsTable salt ½ tsp
  • Egg 4 item(s), large
  • Apple ½ medium, cored and cut into very thin slices (optional)


  1. 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.
  2. 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.
  3. Serving size: 1 muffin
Print Friendly, PDF & Email

Leave a Comment