Chickpea Flour Muffins with Strawberries (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.
Ingredients
- 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
Instructions
- 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!
Notes
To make mini muffins - Reduce the heat to 350 degrees F and bake for 10-11 minutes, keeping a careful eye on them!
Equipment
Nutrition
Serving: 1Calories: 128kcalCarbohydrates: 19gProtein: 4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gCholesterol: 31mgSodium: 172mgFiber: 2gSugar: 9g
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