Banana Chickpea Blondies (no added sugar, toddler-friendly snack)
Banana Chickpea Blondies (no added sugar, toddler-friendly snack)
35m
Serves 12
Directions
- 1Preheat oven to 350°F and line an 8×8 baking pan with parchment paper.
- 2Add all ingredients to a food processor and blend until completely smooth.
- 3Spread batter evenly into the pan and smooth the top.
- 4Add any desired toppings like hemp hearts or chocolate chips.
- 5Bake for 25-30 minutes.
- 6Cool completely.
- 7Slice and serve.
Ingredients
- 1 15 oz can chickpeas rinsed and drained
- 2 ripe bananas
- 0.5 cup peanut butter runny/natural preferred
- 1 teaspoon vanilla extract
- 0.5 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.5 teaspoon cinnamon optional
- 1 pinch pinch of salt optional
Equipment
food processor8x8 baking panparchment paperspatulablender9x9 baking dishmeasuring utensils
Tips
- Use very ripe bananas and runny peanut butter for the best results.
- Let the blondies cool completely before slicing to achieve a soft, fudgy texture.
- Store banana chickpea blondies in an airtight container in the refrigerator for up to 5 days.
- For longer storage, slice and freeze for up to 2 months. Thaw in the fridge or at room temperature before serving.
- These blondies are a great way to support early allergen exposure with peanut butter in a soft, low-risk texture.
- To make mini muffins, bake in a mini muffin pan at 350°F for 12-15 minutes.
- Removing chickpea skins is optional for a smoother texture, but still turns out great if left on and blended well.
- These are great for babies 6+ months once peanut butter is introduced.
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