Peanut Butter Banana Muffins

These are gluten-free, healthy, delicious, and perfect for breakfast! It’s quick to whip up a batch and store any extras in the fridge to be warmed up whenever you’re in need of a peanut buttery snack.

Peanut Butter Banana MuffinsIn theme with my chickpea obsession, this recipe calls for chickpea flour, it is also called gram flour (Idk why). I found it in the nature-y, health-food section of my grocery store. Most stores carry it for a reasonable price. I don’t think subbing regular chickpeas would work too well.

P1100618The batter doesn’t rise very much at all, so feel free to fill the muffins up more than I did. Don’t over bake these or they will be dry and stiff. Check for doneness with a toothpick, they should be moist and smooth.
P1100620Add some chocolate chips to the batter, or top with extra peanut butter. YUM!


Gluten-Free Natural Peanut Butter Balls

I think one of the best cookies to make with your freshly made peanut butter are these crazy-delicious, healthy cookies. And you will not believe the secret ingredient in these.

wait for it…

CHICKPEAS (or garbonzo beans) ha!
Weird…I know, but give them chance, because they are delicious! (and they don’t taste like chickpeas)

I found this recipe from Erin and have only adapted it a tiny bit, because she did an awesome job creating this recipe. The original can be found here with much better photographs 🙂

P1080902 Edited

I actually made these in my blender, when all of that sticky peanut butter was still left in it, this recipe cuts the cleaning time in half! Double-bonus!

Serving Size: 12 cookies


1/2 cup natural peanut butter
1 can (400 grams, 240 grams without the water) Chickpeas
2 teaspoons vanilla
1/8 cup honey
1 teaspoon stevia
1 teaspoon baking powder
2 tablespoons PB2
1/3 cup dark chocolate chips

1. Preheat oven to 350 degrees

2. Rinse chickpeas, and pat dry with paper towel

3. Combine all of the ingredients, except for the dark chocolate chips into the blender, or food processor. Blend for a couple minutes until the mixture is smooth. Scrape the sides and give the mixture one more whirl!

4. Pull the dough mixture from the processor or blender and add the chocolate chips in by hand, it will be sticky!

5. Form into 12 equal size round balls and place on a nonstick cookie sheet, or cookie mat. They can be placed close together because they don’t spread out too much.

6. Bake for 8-10 minutes

P1080919 Edited

One tip! Eat these when they are still warm, if you store them in the refrigerator afterwards just heat them up in the microwave for a couple seconds. They don’t taste so delicious when they are cold. (and the dough isn’t too tasty before it is cooked either). Magical things happen when these are warmed.

Calories          Carbs         Fat        Protein

Total: 1234 135 64 59
Per Serving: 103 11 5 5