Strawberry Chickpea Flour Muffins (Gluten Free Strawberry Muffins)
- February 2, 2020
- Last Updated: May 18, 2022
- 33 Comments
- Baked Goods
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.
Life has been busy, and I’ve been either relying on easy freezer meals for new moms or eating out. And then there’s the occasional strawberry baked oatmeal for dinner kinda night.
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 healthy breakfast muffin for kids and healthy toddler finger foods.
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.
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.
Like these zucchini almond flour muffins or gluten free blueberry muffins or even my popular coconut flour oatmeal cookies.
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.
Other Recipes You May Enjoy:
- These homemade pumpkin bars are a great grab-and-go snack.
- Healthy fruit pizza can be a snack for kids and adults, alike.
- 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.
Strawberry Chickpea Flour Muffins (Gluten-Free)
Gluten Free Strawberry Chickpea Flour 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)
- 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
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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. ????
I was skeptical but these came out great! I did modify because we are vegan and I didn’t have strawberries. I used flax egg and frozen wild blueberries. They were literally gone in 20 min. ☺️
So happy you liked them! Thanks for sharing, Meagan 🙂
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!
Hi Susy, so glad you enjoyed the muffins! Thank you for sharing your modifications.
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.
Thank you for sharing, Tara! A warm muffin with butter is as good as it gets 🙂
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?
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 ~¼ cup non-dairy milk to get a good consistency on the batter. Also added extra chopped strawberries so each muffin had a few pieces.
Hi, what is AVC in your recipe?
Hi Jennifer! It’s short for apple cider vinegar.
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?
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.
My little guy loves these! Do you know about how much iron these contain?
So glad he likes them! I plugged it in and it looks to be somewhere around 2 mg, give or take.
I love love love baking with chickpea flour so I really need to try these soon!
It’s my new favorite!
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.
I love muffins. For snacks or for breakfast (paired with greek yogurt is amazing)! This recipe sounds great!
Love pairing with greek yogurt!
Strawberry MUFFINS?!? Heck to the yes!
I think next time I’ll throw more berries in there too!
o0o0o these look wonderful! Maybe I’ll make them for Easter brunch!
They would be perfect for that!
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!
SO JEALOUS! Berry season is my fave 🙂
These look great! I have been making muffins just about every weekend lately. I like to pair them with a smoothie:)
I love putting them on smoothie bowls 🙂