Banana Chickpea Protein Muffins (Grain-Free & Gluten-Free)

Craving something sweet but want to skip the sugar crash? These banana protein muffins are made with ChiChi—a protein-packed chickpea hot cereal—so they're fluffy, filling, and perfect for meal prep or an on-the-go breakfast.

Servings: 12 muffins Prep time: 10 minutes Bake time: 17–20 minutes

Ingredients

• 1 cup mashed ripe banana (about 2 medium bananas)
• 1 1/2 cups Original ChiChi
• 1/2 cup Greek yogurt
• 2 eggs
• 1/4 cup milk of choice (oat, almond, dairy—add more as needed)
• 2 tsp sweetener (maple syrup or honey)
• 2 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• Optional add-ins: 1–2 scoops vanilla protein powder (add extra milk if using), chocolate chips, chopped walnuts, or blueberries

Instructions

1. Preheat oven to 350°F (180°C). Line or grease a 12-cup muffin tin.
2. In a bowl or blender, mix banana, yogurt, eggs, milk, and sweetener until smooth.
3. Add ChiChi, baking powder, cinnamon, and salt (and protein powder if using). Mix just until combined. Batter should be thick but spoonable—add more milk if needed.
4. Fold in optional add-ins.
5. Divide batter evenly into muffin cups.
6. Bake 17–20 minutes, until a toothpick comes out clean.
7. Let cool slightly and enjoy!

Storage: Keep in an airtight container for up to 4 days, or freeze for up to 2 months.