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Chickpea flour strawberry muffins on a white plate, garnished with mint and dusted with powdered sugar.

Chickpea Flour Strawberry Muffins

These chickpea flour strawberry muffins are a delightful blend of health and flavor, featuring naturally gluten-free ingredients and fresh strawberries. Packed with protein and fiber, they're perfect for any time of the day, making them a great choice for healthy chickpea flour muffins, easy strawberry muffins, vegan strawberry muffins, and gluten-free muffins with strawberries.
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Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 12 muffins

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
  • 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 your oven to 375°F and grease a muffin tin or line with baking cups.
  • In a medium bowl, whisk together chickpea flour, oat flour, baking soda, salt, cinnamon, and sugar.
  • In a larger bowl, combine mashed bananas, eggs, apple cider vinegar, vanilla extract, and melted coconut oil until smooth.
  • Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Avoid overmixing.
  • Gently fold in the diced strawberries, ensuring they're evenly distributed throughout the batter.
  • Scoop the batter into your prepared muffin tin, filling each cup about three-quarters full.
  • Bake for 16–20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
  • Cool the muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.