Chickpea Flour Muffins are light and fluffy and high in protein. These gluten free strawberry muffins are ready in 30 minutes and are perfect for on-the-go snacks for kids.
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Breakfast for dinner is our favorite. I mean, why not? Breakfast has so many benefits, and healthy breakfast meal prep is so so easy.
You just need a few dry pantry staples to make these healthy strawberry banana muffins.
Things that are essential when you’re running around sleep deprived making sure everyone is dressed before leaving the house.
These easy gluten free strawberry muffins are no different. We’ve got loads of fiber, protein and fruits in these.
Ingredients For Chickpea Flour Muffins
Gather these ingredients to make the best chickpea flour muffins.
- Chickpea flour (or garbanzo flour) – Chickpea flour is simply chickpeas that have been grounded into flour and is a gluten free flour. You can make your own or buy it online through Thrive Market.
- Oat flour – very soft and combines with chickpea flour to make these extra soft and fluffy
- Strawberries – can use fresh, frozen or dried, though I prefer fresh
- Bananas – add the perfect amount of natural sweetness
- Coconut sugar (or brown sugar) – you can omit or reduce this if you’d like
- Coconut Oil
- Apple Cider Vinegar
How To Make Gluten Free Strawberry Muffins
While I don’t follow a gluten free diet, I create many gluten free recipes because I keep an abundance of baking flours on hand. So, hence, these gluten free strawberry muffins were born.
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. You will notice a difference when you make strawberry muffins with fresh strawberries.
To start, just combine your dry ingredients in a medium bowl and your wet ingredients in a separate bowl.
Then, you’ll mix them and fold in your strawberries, or any fruit of choice.
Transfer the batter to muffin tins (I love these non stick ones), and then toss them in the oven. Set your timer for 16-20 minutes.
The result is the tastiest, softest chickpea flour muffin recipe, that is light and fluffy, sweet, easy and ready in 20 minutes!
Seriously, they make for the best gluten free muffin recipe!
Recipe Notes For Easy Chickpea Banana Muffins
- These chickpea banana muffins are completely different from my gluten free chocolate zucchini muffins, though both are chickpea flour muffins. These are lighter and fluffier.
- I recommend pairing these garbanzo flour muffins with milk or slathering them 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 paired with some protein + fat/fiber, it should satiate you for a little bit.
- If you need some reacquaintance to your hunger/fullness cues, I recommend eating about every 3-4 hours. So, if you pair it with a tsp of peanut butter or an ounce of nuts, you can reach 10 grams of protein for a snack!
- Another great pairing is a gluten free strawberry muffin and a hard-boiled egg or 2 as you head out the door. This is what I recommend to my busy athletes or professionals who don’t make time to eat breakfast.
Yes! 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.
Yes you can. They are good in the freezer for up to 3 months. To defrost, just reheat in the microwave or toaster oven and enjoy!
To make these chickpea flour muffins vegan, use a flax or chia egg. For a flax egg, use 1 tbsp flaxseed meal for every 2.5 tbsp of water.
You may enjoy some of these other recipes!
- These homemade pumpkin bars are a great grab-and-go snack.
- Healthy fruit pizza can be a snack for kids and adults, alike.
- Gluten free sweetpotato muffins
- Vegan matcha muffins – a fun green color!
- Sweet potato bread with chocolate chips
- If you love muffins, give these almond flour banana muffins or sweet potato zucchini muffins a try!
- And if you love pumpkin any time of year, these pumpkin zucchini muffins are a hit.
- 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)
- 1 cup strawberries, diced (about 6-7 large strawberries)
- Preheat oven to 375.
- In a medium bowl, combine all dry ingredients (chickpea flour through brown sugar).
- In a large bowl, combine mashed bananas, eggs, ACV, vanilla and butter.
- Pour dry ingredients into wet and stir until combined and moistened.
- Lastly, fold in the strawberries (or any berries of choice)
- 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.
- Let cool on a wire rack before enjoying!
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Chickpea Flour 2lbs / 32oz, Stone Ground Chickpea / Garbanzo bean Flour, Batch Tested Gluten Free, Non-GMO, Vegan.
Bragg Organic Apple Cider Vinegar With the Mother– USDA Certified Organic – Raw, Unfiltered All Natural Ingredients, 16 ounce, 2 Pack
Arrowhead Mills Organic Oat Flour, 16 oz. Bag (Pack of 6)
BetterBody Foods Organic Virgin Coconut Oil — Cold-Pressed and Unrefined Coconut Oil, Medium Temperature Cooking Oil, Great Alternative To Butter, Light Coconut Flavor and Aroma, 56 Ounce
Organic Coconut Palm Sugar, Gluten-Free, Non-GMO Sweetener Substitute (1.5 lbs.)
Amount Per Serving: Calories: 128Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 172mgCarbohydrates: 19gFiber: 2gSugar: 9gProtein: 4g