Description
These gluten-free Chickpea Flour Muffins with Strawberries offer a nutritious and delicious twist on traditional muffins. Made with wholesome chickpea and oat flours, ripe bananas for natural sweetness, and fresh strawberries folded in for a burst of flavor, they are perfect for a healthy breakfast or snack. The muffins are moist, lightly spiced with cinnamon, and free from gluten, making them suitable for those with gluten sensitivities.
Ingredients
Scale
Dry Ingredients
- 1 cup chickpea flour
- ½ cup oat flour
- 1 tsp baking soda
- ¼ tsp salt
- ½ tsp cinnamon
- ¼ 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 the Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the optimal baking temperature while you prepare the batter.
- Combine Dry Ingredients: In a medium bowl, whisk together the chickpea flour, oat flour, baking soda, salt, cinnamon, and brown sugar until evenly mixed.
- Mix Wet Ingredients: In a large bowl, combine the mashed bananas, eggs, apple cider vinegar, vanilla extract, and melted coconut oil or butter. Whisk these ingredients thoroughly until smooth and well blended.
- Combine Wet and Dry: Pour the dry ingredients into the wet mixture. Stir gently until just combined and moistened, being careful not to overmix to keep the muffins tender.
- Fold in Strawberries: Carefully fold the diced strawberries into the batter, distributing them evenly without crushing the fruit.
- Fill Muffin Tin: Grease a muffin tin and spoon the batter evenly into the 12 muffin cups.
- Bake the Muffins: Bake in the preheated oven for 16 to 20 minutes, or until the muffin tops are set, lightly browned, and a toothpick inserted into the center comes out clean (about 17 minutes is typical).
- Cool and Serve: Remove the muffins from the oven and let them cool on a wire rack before enjoying, which helps them set and improves texture.
Notes
- To make mini muffins, reduce oven temperature to 350°F (175°C) and bake for 10-11 minutes, watching carefully to avoid overbaking.
- You can substitute strawberries with other berries like blueberries or raspberries if preferred.
- Ensure the coconut oil or butter is cooled before mixing to prevent cooking the eggs prematurely.
- These muffins are best stored in an airtight container and can be refrigerated for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 muffin (approx. 55g)
- Calories: 150 kcal
- Sugar: 7 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 35 mg
