Banana bread muffins
2
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
Calorie controlled cooking spray
4 spray(s)
0% fat natural Greek yogurt
125 g
Banana
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
Apple
0.5 medium
Instructions
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.
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