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Quick and Easy Chickpea Flour Muffins (Gluten Free)

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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I can’t wait to share this chickpea flour muffin recipe with you because it’s been my favorite easy, healthy postpartum snack lately.

With a newborn, life has been busy, and Iโ€™ve been either relying on easy freezer meals for new moms or eating out.

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.

I promise – they are so delicious and they also make for a great toddler muffin and healthy toddler finger foods.

I’ll even reduce the sugar and serve alongside any of these meal ideas for 1 year olds.

Chickpea flour muffins in serving basket with peanut butter knife next to them.

Things that are essential when you’re running around sleep deprived making sure everyone is dressed before leaving the house.

I love finding new ways to throw fruits or veggies into things, like in these spinach sweet potato tater tots or toddler mac and cheese.

These easy gluten free strawberry muffins are no different. We’ve got loads of fiber, protein and fruits in these.

Why You’ll Love Chickpea Flour Muffins

  • Gluten-free – 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, like chickpea flour. So, hence, these gluten free strawberry muffins were born. Like these zucchini almond flour muffins or gluten free blueberry muffins or even my popular coconut flour oatmeal cookies.
  • Ready in under 30 minutes – I love that these chickpea muffins with banana are ready in under 30 minutes, start to finish. Especially when I have time to make them before the kids get home from school very hungry!
  • High in protein and fiber – Since chickpea flour muffins are high in fiber, these are great for toddlers and can help with constipation in toddlers. This is seriously one of my favorite chickpea flour recipes, and one of the best healthy sweet treats!
  • Help reduce food waste – I often make these strawberry gluten-free muffins when our strawberries start to wilt and go bad, to avoid throwing them away!

Ingredients

  • Chickpea flour (or garbanzo bean 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. It is very nutritionally dense – 1 cup gives you 24 grams of protein and 20 grams of fiber, which is pretty impressive. I also used lentil flour and had success!
  • 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 strawberries for the best results.
  • Bananas – add the perfect amount of natural sweetness
  • Eggs – For vegan muffins, use a flax or chia egg. For a flax egg, use 1 tbsp flaxseed meal for every 2.5 tbsp of water. 
  • Coconut sugar (or brown sugar or maple syrup) – you can omit or reduce this if you’d like to reduce the sugar.
  • Coconut Oil
  • Vanilla extract
  • Apple Cider Vinegar – This acid helps the chickpea muffins rise and be fluffy!
Ingredients for Chickpea Flour Muffins in white bowls on table

How To Make Chickpea Muffins

To start, just combine your dry ingredients in a large mixing bowl and your wet ingredients in a separate bowl. 

Then, you’ll mix them together in one bowl and fold in your strawberries, or any fruit of choice.

Dry ingredients mixed in bowl for chickpea flour muffins

This is a great recipe for fruits or berries that are starting to go bad.

Throw them in these chickpea muffins to reduce food waste!

gluten free strawberry muffin batter in bowl with mixing spoon

Transfer the batter to muffin tins (I love these non stick ones), or use muffin liners and then toss them in the oven.

Bake for 16-20 minutes, or until muffins are golden brown.

Once they are done, let them cool on a cooling rack for 10 minutes before enjoying.

strawberry chickpea muffin batter in baking tin before baking with mixing bowl next to them

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!

Basket of gluten free strawberry muffins with peanut butter next to them

Recipe Notes For Chickpea Flour 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!
  • 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.
  • You can make mini muffins – Reduce the heat to 350 degrees F and bake for 10-11 minutes, keeping a careful eye on them!

Can you Freeze Chickpea Flour Muffins?

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!

bag of Bob's Red Mill Chickpea/Gardanzo Flour

TRY some of these other EASY recipes!

Yield: 12 muffins

Chickpea Flour Muffins with Strawberries (Gluten-Free)

Freshly out of oven, strawberry banana chickpea muffins

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

Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes

Ingredients

Instructions

  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!

Notes

To make mini muffins - Reduce the heat to 350 degrees F and bake for 10-11 minutes, keeping a careful eye on them!

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 128Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 172mgCarbohydrates: 19gFiber: 2gSugar: 9gProtein: 4g

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  1. Hi, I was wondering if you could use all chickpea flour, as opposed to a mix of chickpea and oat? I was also wondering if you could substitute eggs for the smashed banana. Thanks so much!

  2. Wow! These have the taste and texture of whole wheat muffins!! I’m honestly really surprised by how good they are. I did make some changes: 1) left out the sugar; 2) subbed chopped frozen apricots (did not defrost) for the strawberries; 3) used flax eggs, but with soy milk instead of water; and 4) added 60 g chopped pecans. Perfection ๐Ÿ˜

  3. Great texture and rise. I didnโ€™t have bananas so I used 1cup trader Joe organic canned pumpkin and 1/2 cup unsweetened applesauce. I had to add 1/4 cup more sugar because pumpkin and applesauce arenโ€™t as sweet as bananas. Added 80 grams raisins and did not use the strawberries.

  4. Hi there, this looks like an amazing recipe! Just wondering what I can substitute for bananas if I can’t have apple sauce either? I’m on a restricted diet and was wondering if i can use more eggs or sweet potato instead? And also what can I substitute for apple cider vinegar? Much thanks! Can’t wait to try it!

    1. I just baked these using 1cup canned pumpkin and 1/2 c applesauce. I think you could use 1snd 1/2 cup pumpkin. I did increase sugar because pumpkin isnโ€™t as sweet . I tasted batter and increased by 1/4. Iโ€™ve used plain white vinegar instead of apple cider vinegar in baking. It seems to work fine. When Iโ€™m not sure how something will taste I will microwave about 1/2 T of batter for ten seconds. Texture wonโ€™t be the same but the taste will and I can adjust on sugar that way. I also added raisins and left out the strawberries since I was using pumpkin. Hope this helps.

  5. Hi Sarah. Thank you for your recipe. I have been wanting a good muffin recipe with chickpea flour. I didn’t have any ripe bananas so I substituted about .75 cup of unsweetened applesauce and 1.25 cups of plain yogurt. I had some frozen strawberries which I chopped up but by the time I went to add them, they only measured out to be about 1 cup so I added some thawed raspberries. The muffins baked up well but needed a little more sugar. Otherwise, a good muffin. ????

  6. I was skeptical but these came out great! I did modify because we are vegan and I didnโ€™t have strawberries. I used flax egg and frozen wild blueberries. They were literally gone in 20 min. โ˜บ๏ธ

  7. Thank you for this recipe! I loves me a muffin with my coffee in the morning but I can’t stand the bulky, carb heavy muffins. This is a very simple recipe and the ingredients are pantry staples if you’re vegan but they’re easy to find if you’re not. I used frozen blueberries and instead of the eggs I used flax eggs and substituted apple sauce for the coconut oil. They came out moist and fluffy. Delicious!

  8. 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 isnโ€™t better with butter!!
    Thanks for a fabulous recipe.

  9. 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?

      1. Delicious recipe, thanks!

        Suggested modifications for anyone who needs them: subbed whole wheat flour 1:1 for the oat flour, used a flax seed egg, and had to add ~ยผ cup non-dairy milk to get a good consistency on the batter. Also added extra chopped strawberries so each muffin had a few pieces.

  10. 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.

  11. I love love love baking with chickpea flour so I really need to try these soon!

  12. 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.

  13. I love muffins. For snacks or for breakfast (paired with greek yogurt is amazing)! This recipe sounds great!

  14. 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!

  15. These look great! I have been making muffins just about every weekend lately. I like to pair them with a smoothie:)

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