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:
Ready in 20 minutes
Seriously, they make for the best gluten free muffin recipe!
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.
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.
Sarah Schlichter is a Registered Dietitian with a Master’s in Public Health Nutrition. She specializes in sports nutrition and intuitive eating, and recipe development. She also co-hosts the podcast, Nail Your Nutrition.