Breakfast Chickpea Banana & Oat Muffins
Ingredients
Metric
240 g ~ 2 medium ripe bananas
240 g ~ 1 can cooked chickpeas
60 g peanut butter
60 g oat flakes
1 tbsp baking powder
Extra:
1 tsp coconut oil for baking
US
8 oz ~ 2 medium ripe bananas
8 oz ~ 1 can cooked chickpeas
¼ cup peanut butter
1 ½ cup oat flakes
1 tbsp baking powder
Extra:
1 tsp coconut oil for baking
MAKES6 muffins
PREP TIME5 minutes
COOKING TIME20 minutes
TOTAL TIME26 minutes
Steps
1Preheat the oven to 200°C (400°F) Bottom Heat. Rinse and drain chickpeas. Add rinsed chickpeas, bananas and peanut butter to a blender.
2Blend for 60 seconds. Shake the cup - or mix the contents with a spoon or a spatula. Blend for another 60 seconds, or until smooth.
3Add oat flakes and baking powder.
4Blend on pulse just until combined.
5Oil the cupcake / muffin tin. Spoon the batter into the tin and pack it in using a spoon. You should have enough batter for 6 muffins.
6Bake in the middle of the oven for 20 minutes. Allow to cool before removing from the tin.
7Transfer to a plate.
Nutritional Info
Makes 6 muffins
190 Calories per muffin
7g protein
27g carbohydrates
5g fiber
7g fat
190 Calories per muffin
7g protein
27g carbohydrates
5g fiber
7g fat
High in Vitamins B1, B2, B3, B6, Folate, A
High in Omega 6
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Zinc
High in Omega 6
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Zinc
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