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Banana bread muffins

Banana bread muffins

0
Points®
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
12
Difficulty
Easy
These 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

99% fat-free, plain Greek yoghurt, unsweetened

½ cup(s)

Banana(s)

3 medium, very ripe

Canned chickpeas, rinsed and drained

1 400g can

Baking powder

2 tsp

Ground cinnamon

2 tsp

Vanilla bean extract

2 tsp

Egg(s)

4 large

Red apple, unpeeled

1 medium, cored and cut into very thin slices (optional)

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 180°C. Line a 12-hole, ⅓ cup (80ml) capacity muffin tray with paper cases.
  2. Process yoghurt, bananas, chickpeas, baking powder, cinnamon, vanilla, and eggs in a food processor or blender until smooth. Divide mixture among paper cases. Arrange 2 apple slices (if using) on top of each muffin. Bake for 30 minutes, or until a skewer inserted in the centre of muffins comes out clean. Transfer to a wire rack to cool.

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