Chickpea Flour Muffins with Strawberries (Gluten-Free) Recipe

I absolutely love sharing this Chickpea Flour Muffins with Strawberries (Gluten-Free) Recipe because it’s one of those gems that’s both wholesome and wonderfully tasty. If you’re anything like me, you want a muffin that’s not only soft and flavorful but also free from gluten — and these muffins check all those boxes without any fuss.

Whenever I make these, whether for a busy weekday breakfast or a laid-back weekend brunch, they never disappoint. The chickpea flour gives them a hearty texture, and the fresh strawberries add just the right burst of sweetness, making them feel special but incredibly easy to whip up. Trust me, you’ll want to keep these in your regular rotation!

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Ingredients You’ll Need

Each ingredient in this Chickpea Flour Muffins with Strawberries (Gluten-Free) Recipe plays a crucial role in balancing nutrition and taste. I love how the combination of chickpea and oat flour adds fiber and protein while keeping the texture soft and fluffy.

• Chickpea flour: This is the star gluten-free flour here, lending a mild, nutty flavor and great protein content.
• Oat flour: Adds softness and a subtle sweetness; make sure it’s labeled gluten-free if you’re sensitive.
• Baking soda: Helps the muffins rise nicely for a tender crumb.
• Salt: Just a pinch to enhance all those natural flavors.
• Cinnamon: Gives a warm, comforting hint that pairs beautifully with bananas and strawberries.
• Brown sugar or coconut sugar: Choose your sweetener; coconut sugar offers a lower glycemic impact while brown sugar adds a classic sweetness.
• Ripe bananas: The riper the better — they act as natural sweetness and moisture boosters.
• Eggs: They bind everything together and contribute to that perfect muffin rise.
• Apple cider vinegar: This little acid kick reacts with the baking soda to help with fluffiness.
• Vanilla extract: A must for that fragrant, inviting aroma and flavor.
• Coconut oil or butter: Melted and cooled to add richness without weighing the batter down.
• Strawberries: Fresh and diced — the juicy bursts that take these muffins to the next level.

Variations

I enjoy tweaking this Chickpea Flour Muffins with Strawberries (Gluten-Free) Recipe depending on the season and my pantry supplies. Feel free to make it your own — that’s part of the fun with muffins, right?

• Berry Swap: I sometimes switch strawberries for blueberries or raspberries, which also shine beautifully in this muffin base.
• Dairy-Free: Use coconut oil instead of butter to make it completely plant-based and still super moist.
• Spice it Up: Add a pinch of nutmeg or ginger for a cozy twist during cooler months.
• Mini Muffins: Adjust baking time to 10-11 minutes at 350°F for perfect bite-sized treats that my kids adore.

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

Step 1: Preheat and Prep Your Dry Ingredients

Start by preheating your oven to 375°F — this sets the right stage so your muffins bake evenly and come out with just the right golden tops. Then, in a medium bowl, whisk together chickpea flour, oat flour, baking soda, salt, cinnamon, and your brown or coconut sugar until fully combined. Making sure the dry ingredients have no lumps really helps your muffins have an even texture.

Step 2: Mix the Wet Ingredients Like a Pro

In a separate large bowl, mash those ripe bananas until smooth — I use a fork, but a potato masher works great too. Add your eggs, apple cider vinegar, vanilla extract, and melted butter or coconut oil. Whisk everything together until the mixture looks smooth and homogenous. I love this step because you start to smell that sweet vanilla and cinnamon hint already.

Step 3: Combine and Fold in Strawberries

Now pour the dry ingredients into the wet bowl. Stir gently just until everything is moistened — don’t overmix, or the muffins might become tough. Finally, fold in the diced strawberries carefully so they stay intact and don’t turn your batter pink. This part always gives me a little smile – who doesn’t love popping a juicy strawberry in every bite?

Step 4: Bake and Cool with Patience

Grease your muffin tin or line it with liners, then scoop the batter evenly into the wells. I usually fill each about 3/4 full. Bake for roughly 16-20 minutes — in my oven, 17 minutes hits the sweet spot. You’ll know they’re done when the tops are set, lightly browned, and a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for a few minutes, then transfer to a wire rack. Cooling is key — it lets the texture finish setting and means your muffins won’t fall apart when you bite in.

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

Garnishes

I like to sprinkle a tiny bit of powdered sugar or a light drizzle of honey on top if I’m serving them for brunch guests — it just adds that little something extra without overpowering the natural flavors. Fresh strawberry slices on top are also a pretty and tasty touch that I often use when sharing.

Side Dishes

These muffins pair wonderfully with a bowl of Greek yogurt or a fresh green smoothie to round out your breakfast or snack. For brunch, I enjoy them alongside scrambled eggs or a savory avocado toast to balance the sweetness.

Creative Ways to Present

If I’m serving these at a weekend brunch, I sometimes arrange them in a basket lined with a cheerful tea towel, garnished with fresh mint leaves for a pop of color. They also work well served warm with a small dish of nut butter or jam for guests to customize each bite.

Make Ahead and Storage

Storing Leftovers

I keep leftover muffins in an airtight container at room temperature for up to 2 days. If your kitchen is warm or humid, storing them in the fridge is also fine — just allow them to come back to room temp before eating for best texture.

Freezing

Freezing works beautifully with this Chickpea Flour Muffins with Strawberries (Gluten-Free) Recipe. I wrap each muffin individually in plastic wrap, then place them in a freezer-safe bag. They last for up to 3 months, which is perfect for having quick breakfasts ready whenever you need them.

Reheating

To reheat, I pop frozen muffins in the toaster oven or regular oven at 350°F for about 10 minutes. This keeps the edges crisp and the centers soft, almost like freshly baked. Quick microwave reheating works in a pinch but can make the texture slightly gummy.

FAQs

Final Thoughts

I’ve made these Chickpea Flour Muffins with Strawberries (Gluten-Free) Recipe dozens of times, and every batch reminds me why it’s become a family favorite. They’re straightforward to prepare, wonderfully flavorful, and pretty forgiving — perfect for both beginners and seasoned bakers. I can’t recommend giving them a try enough, whether you’re gluten-free by choice or necessity, or just want a healthier, tasty muffin to brighten your day.

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