Description
These Gluten-Free Chickpea Flour Muffins with Strawberries are a delicious and healthy treat that’s perfect for breakfast or a snack. Made with nutrient-rich chickpea and oat flours, naturally sweetened with ripe bananas and brown sugar, and bursting with fresh diced strawberries, these muffins offer a moist texture and lovely hint of cinnamon. The recipe is simple, uses wholesome ingredients, and delivers a gluten-free option that everyone will enjoy.
Ingredients
Scale
Dry Ingredients
- 1 cup chickpea flour
- 1/2 cup oat flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/4 cup brown sugar or coconut sugar
Wet Ingredients
- 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
Add-ins
- 1 cup strawberries, diced (about 6-7 large strawberries)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the muffins.
- Mix Dry Ingredients: In a medium bowl, combine chickpea flour, oat flour, baking soda, salt, cinnamon, and brown sugar. Stir until the ingredients are thoroughly mixed.
- Mix Wet Ingredients: In a large bowl, mash the bananas well, then add the eggs, apple cider vinegar, vanilla extract, and melted coconut oil or butter. Whisk together until smooth and combined.
- Combine Wet and Dry: Pour the dry ingredient mixture into the wet ingredients bowl. Stir with a spatula or spoon just until the mixture is moistened and combined, being careful not to overmix.
- Fold in Strawberries: Gently fold the diced strawberries into the batter, distributing them evenly throughout.
- Fill Muffin Tin: Grease a muffin tin and spoon the batter evenly into the muffin cups, filling each about 3/4 full to allow space for rising.
- Bake: Bake in the preheated oven for 16-20 minutes. The muffins are done when the tops are set, lightly browned, and a toothpick inserted into the center comes out clean. Approximately 17 minutes is typical.
- Cool and Serve: Remove muffins from the oven and allow them to cool on a wire rack before enjoying.
Notes
- For mini muffins, reduce oven temperature to 350°F (175°C) and bake for 10-11 minutes, watching closely to prevent overbaking.
- You can substitute strawberries with any other berries like blueberries or raspberries if desired.
- Make sure to use ripe bananas for natural sweetness and moisture.
- Using coconut oil or butter adds richness; melted and cooled is best to prevent cooking the eggs when mixed.
Nutrition
- Serving Size: 1 muffin
- Calories: 140
- Sugar: 7g
- Sodium: 160mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg
