Banana bread muffins
0
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 12 • Difficulty: Easy
The 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
Cooking spray
4 spray(s)
Plain fat free Greek yogurt
½ cup(s)
Banana
3 medium, very ripe
Canned drained chickpeas
15½ oz, rinsed and drained
Baking powder
2 tsp(s)
Ground cinnamon
2 tsp(s)
Vanilla extract
1 tsp(s)
Table salt
½ tsp(s)
Egg
4 large
Apple
½ medium, cored and cut into very thin slices (optional)
Instructions
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
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