Chickpea Flour Muffins with Strawberries (Gluten-Free) Recipe

If you’ve been searching for a delightful gluten-free treat that’s bursting with flavor and personality, you’re going to love this Chickpea Flour Muffins with Strawberries (Gluten-Free) Recipe. I absolutely adore how these muffins come out super moist, naturally sweetened with bananas, and packed with tender chunks of fresh strawberries. These muffins feel like a hug in baked form — comforting but also a little special.

What makes this Chickpea Flour Muffins with Strawberries (Gluten-Free) Recipe extra worth trying is how versatile and satisfying it is. Whether it’s a quick breakfast on busy mornings or a snack for your afternoon tea break, these muffins hit the spot without weighing you down. Plus, using chickpea flour gives you a boost of protein and fiber, which I’ve found keeps me fuller longer than regular muffins.

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Ingredients You’ll Need

Each ingredient in this Chickpea Flour Muffins with Strawberries (Gluten-Free) Recipe plays its part to create a balanced flavor and texture—you’ll find that using ripe bananas, fresh strawberries, and a touch of cinnamon makes all the difference.

• Chickpea Flour: The star of the show—gluten-free, protein-rich, and gives a slightly nutty flavor.
• Oat Flour: Adds a tender crumb and mild sweetness; make sure to use gluten-free oats if needed.
• Baking Soda: Helps the muffins rise perfectly fluffy.
• Salt: Enhances all the flavors—don’t skip it!
• Cinnamon: Adds warmth and pairs beautifully with strawberries and banana.
• Brown Sugar or Coconut Sugar: For subtle caramel notes and natural sweetness.
• Ripe Bananas: The natural sweetener that also keeps the muffins moist.
• Eggs: Bind everything together and provide structure.
• Apple Cider Vinegar: Reacts with baking soda for lift and tenderness.
• Vanilla Extract: Brings out all the other flavors.
• Coconut Oil or Butter: Adds richness and a melt-in-your-mouth feel.
• Fresh Strawberries: The juicy surprise in every bite; perfect if diced not too small.

Variations

I love that this Chickpea Flour Muffins with Strawberries (Gluten-Free) Recipe is so easy to tweak based on what you have or prefer. Feel free to make it your own—switching up fruit or adding nuts can totally change things up in a good way.

• Berry Blend: I often swap strawberries for blueberries or raspberries depending on the season, and it’s always delicious.
• Nutty Crunch: Toss in chopped walnuts or pecans for extra texture and flavor.
• Spice It Up: Add a pinch of nutmeg or ginger if you like a little spice warmth in your muffins.
• Vegan Version: Replace eggs with flax eggs and use coconut oil to keep it plant-based.
• Mini Muffins: Reduce oven temperature and bake for 10-11 minutes for bite-sized treats ideal for parties.

How to Make Chickpea Flour Muffins with Strawberries (Gluten-Free) Recipe

Step 1: Preheat and Mix Dry Ingredients

Start by preheating your oven to 375°F (190°C). In a medium bowl, whisk together the chickpea flour, oat flour, baking soda, salt, cinnamon, and brown sugar. I always make sure everything is evenly combined here to prevent clumps and ensure even baking.

Step 2: Combine Wet Ingredients

In a larger bowl, mash your ripe bananas well until mostly smooth. Add the eggs, apple cider vinegar, vanilla extract, and melted coconut oil or butter. I like to cool the melted fat before mixing it in so it doesn’t cook the eggs. Whisk everything together thoroughly until the mixture looks uniform.

Step 3: Bring It Together

Pour the dry ingredients into the wet and fold gently until just combined. The batter should be moist but not overmixed—you’ll want to stop as soon as you see no dry streaks to keep your muffins tender. Then, carefully fold in the fresh diced strawberries; they’ll add bursts of juicy sweetness.

Step 4: Bake to Perfection

Grease your muffin tin or line it with paper liners. Spoon the batter evenly into 12 muffin cups and pop it in the oven. Bake for 16 to 20 minutes—mine usually take about 17 minutes. You’ll know they’re done when the tops turn golden brown and a toothpick inserted comes out clean or with a few moist crumbs. Let them cool on a wire rack for best texture before diving in.

How to Serve Chickpea Flour Muffins with Strawberries (Gluten-Free) Recipe

Garnishes

I like to lightly dust these muffins with powdered sugar or drizzle a little honey on top when they’re warm for an extra touch of sweetness. Fresh mint leaves or a dollop of coconut yogurt also make great garnishes when serving brunch.

Side Dishes

For a well-rounded breakfast, I often serve these muffins alongside a simple green smoothie or a bowl of fresh fruit salad. They also pair wonderfully with a cup of herbal tea or a frothy latte.

Creative Ways to Present

For special occasions, I’ve arranged these muffins on a tiered stand with fresh berries and edible flowers for a charming look. Wrapping each muffin in parchment paper tied with twine makes for an adorable and thoughtful gift, too.

Make Ahead and Storage

Storing Leftovers

These muffins keep well at room temperature for a day or two if you store them in an airtight container. I usually keep mine in the fridge if I plan to eat them over several days — it helps maintain freshness and prevents mold, especially with the fresh fruit inside.

Freezing

I’ve had great success freezing these muffins individually wrapped in plastic and placed in a ziplock bag. When I’m ready to enjoy them, I just thaw one at room temperature or warm it up straight from the freezer.

Reheating

To regain that fresh-baked warmth, I pop a chilled or frozen muffin in the microwave for about 20 seconds or toss it in a toaster oven for a few minutes. It’s amazing how just a little reheating brings back that soft, cozy texture.

FAQs

Final Thoughts

This Chickpea Flour Muffins with Strawberries (Gluten-Free) Recipe feels like one of those hidden gems that I always come back to when I want something wholesome, satisfying, and simple. I love how easy it is to whip these up, and your kitchen will smell amazing while they bake. Give it a try — I promise you’ll enjoy these muffins as much as my family does every single time.

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