My kids make these with me. They know there are beans in them. They happily eat them anyway.

Wet Ingredients

• 1 can chickpeas, drained and mashed
• 4 overripe bananas
• 3/4 c peanut butter
• 2 eggs
• 2 t vanilla extract

Dry Ingredients

• 2 c oats, minced in a food processor
• 2 t cinnamon
• 3 T chia seeds
• 1/2 c dark chocolate chips
• 2 t baking powder
• 1 t baking soda
• salt¹

Procedure

1. Preheat your oven to 350 F.
2. Mix your wet ingredients in a bowl.
3. Mix your dry ingredients in another bowl.
4. Add your dry ingredients into your wet ingredients.
5. Line your pan with muffin cups.
6. Scoop the batter into the cups. You can fill them pretty full. They won’t rise much.
7. Bake until done, about 20 minutes.
8. Eat some right away for quality control. Save the rest in an airtight container.

Makes about 18 muffins. Each muffin has about 8g sugar, 6g protein, 4g fiber, 9g fat.

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1. Canned beans are usually salted. Peanut butter is usually salted. Just a sprinkle is probably fine, if any. ↩