Banana Chickpea Blondies (no added sugar, toddler-friendly snack)

35 mins
Serves 12
https://toddlerdietitiantiff.com/banana-chickpea-blondies/

Directions

  1. 1Preheat oven to 350°F and line an 8×8 baking pan with parchment paper.
  2. 2Add all ingredients to a food processor and blend until completely smooth.
  3. 3Spread batter evenly into the pan and smooth the top.
  4. 4Add any desired toppings like hemp hearts or chocolate chips.
  5. 5Bake for 25-30 minutes.
  6. 6Cool completely.
  7. 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.