Clean Food Friday - Banana Peanut Butter Muffins


Don't let the name fool you - these muffin-look-alikes actually have more of a raw cookie dough consistency and are addicting! A friend of mine sent me the original recipe and although I was hesitant to make treats out of CHICKPEAS, I was hooked as soon as I tasted the first batch. They are so fudgy, sweet, and filling that I usually go through a batch in a few days! 
I have modified the recipe a little by adding plant based protein powder instead of honey & vanilla extract. It's hard to believe they are completely gluten-, grain-, and dairy-free. 


You can modify the toppings to your liking, too. I used unsweetened coconut flakes and chopped walnuts. For my next batch I want to try some cocoa nibs! YUM! You could also drizzly them with some extra peanut butter. Are you hungry yet?!
The recipe below yields about 10 "muffins". They stay fresh in the fridge for about 5 days. If you don't think you will finish them in 5 days, they are great for freezing, too! 


Banana Peanut Butter Muffins 
(adapted from "Chocolate Covered Katie - The Healthy Dessert Blog")

Ingredients:
  • 1/2 cup Quick Oats
  • 3/4 tsp Baking Powder
  • 1/4 tsp Salt
  • 1/8 tsp Baking Soda
  • 1 very ripe, mashed Banana (the riper the sweeter)
  • 1 can drained & rinsed Chickpeas 
  • 1/4 cup Peanut Butter
  • 1 tbsp plant based Vanilla Protein Powder OR 1/4 cup Honey
  • a handful of Coconut Flakes & chopped Walnuts

Preparation:
  1. Preheat oven to 350 degrees Fahrenheit and line a muffin tin with 10 cupcake liners. 
  2. Combine the first 5 ingredients in a bowl with a mixer. You can leave the oats as is or chop them in a magic bullet first to make them a bit finer. Set aside.
  3. In another bowl, pat dry the drained & rinsed Chickpeas. According to the recipe I followed, it takes away the "beany" flavor! Is that even a word?! :) Next, mash the Chickpeas with a potato masher or chop them in a food processor until no chunks are left. 
  4. Add the Chickpea paste, Peanut Butter, and Vanilla Protein Powder (or honey) to the bowl that you previously set aside. 
  5. Mix well and scoop into the cupcake liners. The "dough" will be pretty dense. It's easiest to use two spoons to fill each cup about 3/4 full. 
  6. Add your preferred toppings and sort of mush the toppings into the dough. For my first batch I just lightly sprinkled them and they ended up falling off instead of sinking/baking into the muffins.
  7. Bake for about 15-17 minutes. The muffins will still feel soft, but will set once cool.
If you have any questions, as always, drop me a comment!
Have a safe and happy 3 day weekend! Happy Memorial Day!

Love,
Lena



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