These vegan banana muffins are gluten, oil, AND refined sugar free! A healthy treat that’s great for breakfast or an on-the-go snack!
Wait. So these don’t have gluten, oil, refined sugar, or animal BY-products?
Sure don’t! Say hello to my new favorite pre workout snack! These gluten free banana muffins are so perfect for a grab-and-go snack, or for a little afternoon pick me up when your stomachs growling but it’s too early to eat dinner.
I don’t know about you but I have a hard time with snacks. It seems that a majority of store bought items are loaded with sugar and fall short on the protein scale. In an effort to cut down on added sugar, I decided to make these healthy little mini muffins to have on hand. Chickpeas (of all things!) make these banana muffins gluten free. They are naturally sweetened with agave syrup and dates, and the three little dark chocolate chips on top are just what I need to satisfy my sweet tooth without throwing off my day. As long as you use dairy free chocolate chips, they’re also vegan!
I’m not going to lie to you and tell you that these taste exactly like a banana muffin. I hate when people do that. I once read a blog post that told me that no one would notice if I put cauliflower rice on the table instead of regular rice, and I still have residual trust issues. You know why? Because it tasted like cauliflower. And I don’t even like cauliflower. Gluten free banana muffins have a smooth dense texture because of the chickpeas and won’t rise and get fluffy the way regular muffins do. But that doesn’t mean that they don’t taste good. I love them! It just means that if no one could tell the difference, people would stop putting loads of butter, oil, and sugar in baked goods. Ya feel me?
To get the texture really smooth you’ll want to blend the ingredients in a food processor. I like to do the chickpeas by themselves first, and then add in the dates, before blending all the ingredients together. Once everything is combined, you can divvy them out into a muffin tin and bake for 20 minutes. I know that muffins sound best when they are right out of the oven, but believe it or not I strongly prefer these cold! Let them cool and then pile them up in tupperware so they are ready to go whenever you need a treat. Try them both ways and let me know what you think!
- 1 16 oz can chickpeas
- 2½ oz dates (approx. ¼ cup)
- ¼ cup natural peanut butter
- 1 medium ripe banana
- 1 tsp vanilla
- ½ tsp baking soda
- ½ tbsp agave nectar
- ¼ tsp salt
- ½ tsp cinnamon
- Vegan or regular dark chocolate chips
- Preheat oven to 350
- Drain chickpeas and blend in a food processor. Next add in your dates and blend for a few minutes until completely smooth.
- Add the rest of your ingredients besides your chocolate chips and blend until everything is mixed together.
- Spray a muffin tin with non-stick spray and scoop two spoonfuls of dough into each
- I like to place 3 chocolate morsels on top of each after I've spooned out the mixture
- Bake for 20 min
- **Note: In my opinion these are best served cold!
For more healthy snacks check out TFG’s spicy kale chips!