These Strawberry Banana Chickpea Muffins are light and fluffy, yet high in protein. Full of flavor, these muffins are perfect for on the go snacks and great for kids.
I can’t remember the last time I posted a recipe. It feels like it’s been a while. Truthfully, I just haven’t felt that inspired in the kitchen lately. Life has been busy, and I’ve been either cooking 5 minute easy meals, or eating out. And then there’s the occasional oatmeal for dinner kinda night (I always like those nights).
And, times I have tried to bake a recipe I’ve been thinking up resulted in a complete fail. Oh well. So I took it for what it was and gave my kitchen creativity a bit of a break. And let me tell you – I’ve had some ideas brewing and I am ready to be back in the kitchen experimenting. I love finding new ways to throw fruits or veggies into things (apple cinnamon potato bread, sweet potato blueberry bread), and when I saw a half eaten box of strawberries looking at me in the fridge, I knew it was time to create something with them.
Plus, strawberries are ALMOST in season ya’ll! Their prime is late April through August, so I hope to be making a lot of these muffins in the months to come.
I’ve also had some chickpea flour (also known as garbanzo flour) on hand for a few months now. I bought it on a whim, expecting to use it for something much sooner than I have. You can find it at most stores now, but I usually always go to my favorite store, good ole’ Amazon, and order it there.
What I love about the chickpea flour profile is the extra protein and fiber it offers! Plus, it’s a great gluten free baking flour for those who follow gluten free diets. 1 cup gives you 24 grams of protein and 20 grams of fiber – wowza’s! I also noticed that it tastes slightly sweeter than your typical flour. There are so many different flours out there now, and I can say that I’ve experimented with quite a few. I still love my AP flour and whole wheat pastry flour most. I think almond flour can be great for things, and coconut flour can be a hit or miss with me. And so far, chickpea flour, you haven’t let me down! I hope our relationship continues long into the future.
These chickpea muffins are
So, let’s get to the recipe!
- 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
- 3 medium ripe bananas, mashed
- 2 large eggs
- 1 tsp ACV
- 2 tsp vanilla extract
- 2 tbsp butter, melted and cooled
- 1 cup strawberries, diced (for me, it was about 6-7 large strawberries)
- Preheat oven to 375.
- In a medium bowl, combine all dry ingredients (chickpea flour through brown sugar).
- In a large bowl, combine mashed bananas, eggs, ACV, vanilla and butter.
- Pour dry ingredients into wet and stir until combined and moistened.
- Lastly, fold in the strawberries (or any berries of choice)
- Pour batter into a greased muffin tin. Bake for 16-20 minutes (mine took about 17), or until tops are set, browned and a toothpick comes out clean.
- Let cool on a wire rack before enjoying!
I recommend pairing them with milk, or slathering with nut butter. Each muffin has about 4-6 grams of protein (depending on if you make 9 or 12 muffins), so if you pair it with a tsp of peanut butter or ounce of nuts, you can reach that 10 grams of protein recommendation for a snack! WIN.
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I hope you all enjoy these as much as we did! If you make them, please tag me on social media and use the hashtag #bucketlisttummy so I can see!
Are you a muffins with milk kind of person?
Ever tried chickpea flour?
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