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Strawberry Chickpea Flour Muffins (Gluten Free Strawberry Muffins)

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.

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

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
  • Eggs
  • Coconut sugar (or brown sugar) – you can omit or reduce this if you’d like
  • Coconut Oil
  • Vanilla
  • Apple Cider Vinegar
Ingredients for Chickpea Flour Muffins in white bowls on table
thrive market

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. 

Dry ingredients mixed in bowl for chickpea muffins

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

gluten free strawberry muffin batter in bowl with mixing spoon

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.

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!

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

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.


Is chickpea flour healthy?

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.

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!

Can You Make These Chickpea Muffins Vegan?

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. 

bag of Bob's Red Mill Chickpea/Gardanzo Flour

You may enjoy some of these other recipes!

Yield: 12 muffins

Strawberry Chickpea Flour Muffins (Gluten-Free)

Freshly out of oven, strawberry banana chickpea muffins

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.

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



  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!

Nutrition Information:



Serving Size:


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

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  1. Great texture and rise. I didn’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 aren’t as sweet as bananas. Added 80 grams raisins and did not use the strawberries.

  2. 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 isn’t as sweet . I tasted batter and increased by 1/4. I’ve used plain white vinegar instead of apple cider vinegar in baking. It seems to work fine. When I’m not sure how something will taste I will microwave about 1/2 T of batter for ten seconds. Texture won’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.

  3. 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. ????

  4. 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. ☺️

  5. 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!

  6. 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.

  7. 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 ~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.

  8. 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.

  9. 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.

  10. 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!

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