Chickpea Banana Muffins
Sometimes getting our kids to eat a more varied diet can be a huge challenge. My child, who is a problem eater, balks at trying new foods. These attempts usually end in tears and tantrums (on both of our parts, I’m not proud to say). We’re now embarking on an adventure of food chaining, a technique commonly used for combating eating issues like one my son struggles with due to a sensory processing disorder.
As I’m always trying to hide foods inside of foods I know he eats, I spend many hours in the kitchen delving into the dark arts of alchemy. This newest pot of gold is one of my favorites. Th
e ingredients may be unconventional for those just trying out gluten-free baking but might be old hat for more seasoned GF bakers and for those versed in Mediterranean cuisine.
The first time I ran into baking with garbanzo beans was via an online recipe for zucchini bread. The only flour used was chickpea and it turned out beautifully. Sadly, I didn’t save the page and I can no longer find the recipe. Thus, began my journey to replicate it for my son who won’t touch a bean with a chopstick let alone eat one.
All right, on to the recipe.
Ingredients
1 15 oz. can garbanzo beans, drained and rinsed
2 eggs
1 large ripe banana
1 tsp. vanilla
½ c. sugar
½ c. gluten-free flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
½ tsp pumpkin spice or cinnamon (optional)
Preheat oven to 350F. Place drained chickpeas, eggs, banana, and vanilla in a blender. Blend until smooth. Transfer mixture to a large bowl and slowly add dry ingredients. Blend with electric mixer on low to medium speed until thoroughly mixed. Spoon mixture into liberally oiled muffin tins, and I do mean liberally oiled. Don’t skimp here, there’s no oil in the muffin batter because it doesn’t need it, so grease them puppies up!
For mini muffins, bake 25 min. For regular muffins, 30 mins.
Makes approximately two dozen mini muffins and one dozen full-sized muffins.
Storage
Store in airtight container in the refrigerator for up to one week or freezer for three months.
Tip
If you’re trying out a new food with a picky or problem eater, try doing mini muffins as they are less intimidating in size than regular sized muffins. Kids with sensory issues may freak out if a food has been cut or changed in shape. Even if your child will accept foods that have been cut up, make your life easier by going back a step if necessary when introducing a new food, and leave them in their original shape. Your nerves will thank you.
More recipes
If you’ve liked this gluten-free recipe, please check out my other culinary creations.
