Banana bread muffins
0
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 12 • Difficulty: Easy
These muffins bake up with loads of banana flavour 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.
Ingredients
99% fat-free, plain Greek yoghurt, unsweetened
½ cup(s)
Banana(s)
3 medium, very ripe
Canned chickpeas, rinsed and drained
1 400g can
Baking powder
2 tsp
Ground cinnamon
2 tsp
Vanilla bean extract
2 tsp
Egg(s)
4 large
Red apple, unpeeled
1 medium, cored and cut into very thin slices (optional)
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C. Line a 12-hole, ⅓ cup (80ml) capacity muffin tray with paper cases.
2
Process yoghurt, bananas, chickpeas, baking powder, cinnamon, vanilla, and eggs in a food processor or blender until smooth. Divide mixture among paper cases. Arrange 2 apple slices (if using) on top of each muffin. Bake for 30 minutes, or until a skewer inserted in the centre of muffins comes out clean. Transfer to a wire rack to cool.
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