0 Points These banana bread 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 still taste great!
Ingredients
- Cooking spray
- 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 tsp
- Table salt
- ½ tsp
- Egg
- 4 item s, large
Instructions
- Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners (or use a silicone muffin cups ) coat the liners with cooking spray.
- 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).
- Serving size: 1 muffin recipe makes 12
- Notes