Photo of Banana bread muffins by WW

Banana bread muffins

Points® value
Total Time
45 min
15 min
30 min
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.


Calorie controlled cooking spray

4 spray(s)

0% fat natural Greek yogurt

125 g


3 medium

Chickpeas, cooked

1 can(s), large, drained

Baking powder

2 teaspoon(s), level

Ground Cinnamon

2 teaspoon(s), level

Vanilla Extract

2 teaspoon(s), level

Egg, whole, raw

4 medium, raw


½ medium, cored and cut into thin slices


  1. Preheat the oven to 180°C. 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 for 30 minutes, until golden and set.