Strawberry Banana Chickpea Muffins (Gluten-Free)

  Apr 12, 2018  |  #Baked Goods

Strawberry Banana Chickpea Muffins are light and fluffy, yet high in protein. These chickpea flour muffins are gluten-free and ready in 30 minutes. They are perfect for on-the-go snacks and kids.

Freshly out of oven, strawberry banana chickpea muffins

I can’t remember the last time I posted a recipe. It feels like it’s been a while. Truthfully, I just haven’t felt that inspired in the kitchen lately. Life has been busy, and I’ve been either cooking 5 minute easy meals, or eating out.

And then there’s the occasional oatmeal for dinner kinda night (I always like those nights).

The times I have tried to bake a recipe I’ve been thinking up have resulted in a complete fail. Oh well. So I took it for what it was and gave my kitchen creativity a bit of a break. And let me tell you – I’ve had some ideas brewing and I am ready to be back in the kitchen experimenting.

Basket of strawberry banana chickpea muffins for sharing

I love finding new ways to throw fruits or veggies into things (apple cinnamon potato bread, sweet potato blueberry bread, sweet potato baked oatmeal, crockpot cheesy potatoes). When I saw a half eaten box of strawberries looking at me in the fridge, I knew it was time to create something with them.

Plus, strawberries are ALMOST in season! Their prime is late April through August, so I hope to be making a lot of these chickpea banana muffins in the months to come. We are also adding bananas here because they add some natural sweetness.

Baking with garbanzo flour is not as hard as you would think. I’ve had some chickpea flour (aka garbanzo flour) on hand for a few months now. I bought it on a whim, expecting to use it for something much sooner than I have. You can find it at most stores now, but I usually always go to my favorite store, good ole’ Amazon, and order it there.

You should make sure to stock up to make these chickpea flour muffins. Or, garbanzo flour muffins. Whatever your preference.

bag of Bob's Red Mill Chickpea Flour

What I love about the chickpea flour profile is the extra protein and fiber it offers. Plus, it’s a great gluten-free baking flour for those who follow gluten-free diets. And, I can’t deny that these flourless banana muffins are pretty darn amazing.

Nutritionally, 1 cup gives you 24 grams of protein and 20 grams of fiber, which is pretty impressive. I also noticed that it tastes slightly sweeter than your typical flour.

There are so many different flours out there now, and I can say that I’ve experimented with quite a few. I still love my AP flour and whole wheat pastry flour most. I think almond flour can be great for things, and coconut flour can be a hit or miss with me.

And so far, chickpea flour hasn’t let me down. Nor have these chickpea flour muffins.

These Banana Chickpea Muffins are:

  • Light
  • Fluffy
  • Sweet
  • EASY
  • Ready in 20 minutes

chickpea flour muffins batter

Just mix the wet and dry ingredients, add your fruit of choice, and pop them in the oven. They will be ready in 16-20 minutes.

chickpea muffin batter in baking tin


How to Make Chickpea Flour Muffins


Strawberry Banana Chickpea Muffins (Gluten-Free)

Strawberry Banana Chickpea Muffins (Gluten-Free)

Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 17 minutes
Total Time: 27 minutes

Strawberry Banana Chickpea Muffins are light and fluffy, yet high in protein. These chickpea flour muffins are gluten-free and ready in 30 minutes. They are perfect for on-the-go snacks and kids.


  • 1 cup chickpea flour
  • 1/2 cup oat flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ tsp cinnamon
  • ¼ cup brown sugar or coconut sugar
  • 3 medium ripe bananas, mashed
  • 2 large eggs
  • 1 tsp apple cider vinegar
  • 2 tsp vanilla extract
  • 2 tbsp coconut oil, melted and cooled (or butter if not vegan)
  • 1 cup strawberries, diced (about 6-7 large strawberries)


  1. Preheat oven to 375.
  2. In a medium bowl, combine all dry ingredients (chickpea flour through brown sugar).
  3. In a large bowl, combine mashed bananas, eggs, ACV, vanilla and butter.
  4. Pour dry ingredients into wet and stir until combined and moistened.
  5. Lastly, fold in the strawberries (or any berries of choice)
  6. Pour batter into a greased muffin tin. Bake for 16-20 minutes (mine took about 17), or until tops are set, browned and a toothpick comes out clean.
  7. Let cool on a wire rack before enjoying!

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 128 Total Fat: 4g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 31mg Sodium: 172mg Carbohydrates: 19g Net Carbohydrates: 0g Fiber: 2g Sugar: 9g Sugar Alcohols: 0g Protein: 4g
I recommend pairing these flourless banana muffins with milk or slathering with nut butter (a drippy one works best). Each chickpea flour muffin has about 4-6 grams of protein (depending on if you make 9 or 12 muffins).

So, if you pair it with a tsp of peanut butter or an ounce of nuts, you can reach that 10 grams of protein recommendation for a snack! WIN.


strawberry banana chickpea muffin with peanut butter


I hope you all enjoy these as much as we did! If you make them, please tag me on social media and use the hashtag #bucketlisttummy so I can see!

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You May Also Enjoy

If you like these banana chickpea muffins and want more fun snack ideas, you may enjoy these:

Are you a muffins or bread kind of person?

Ever tried chickpea flour?

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27 responses to “Strawberry Banana Chickpea Muffins (Gluten-Free)

  1. So I’ve totally been trying to find an excuse to buy garponzo bean flour – thanks for giving me one! This looks and sound amazing. I’m so excited that berry season is here!! I live in farm country which means dirt cheap berry prices in the summer and it is the BEST!

  2. Chickpea flour is becoming the little star these days! I can’t believe how it works just like a regular flour. Legumes are pure magic.

  3. I made these for Sunday brunch and they were a big hit! I was able to make my own chickpea flour and oat flour pretty quickly in a Vitamix which was exciting to me. I’m thinking about making these for an event this weekend, but I would like to make mini muffins. Do you have any suggestions for adjusting the cook time for that?

    1. Hi Courtney, thanks for sharing! I haven’t tried the mini muffins but one resource I found said to keep the same temperature but keep an eye on the muffins – they could cook in half the time. so maybe between 8-10 minutes.

  4. I am excited to try these! My one year old loves strawberries. Do you think I could sub honey or maple syrup for the brown sugar?

  5. I make these all the time. I use blueberries & often more than a cup which still works beautifully. If my bananas are super ripe I also cut the already low sugar even lower and they are delicious. We love them with butter…:) because for real what isn’t better with butter!!
    Thanks for a fabulous recipe.

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