Strawberry Banana Chickpea Muffins from Bucketlisttummy
- Sarah Schlichter | BucketListTummy
- Apr 25, 2017
- 4 min read
Confession time. I am mildly obsessed (if that is even a thing) with fellow blogger and contributor @bucketlisttummy. I have been drooling over her posts so much so that, now, even my boyfriend is on that bandwagon.
So, because I'm coming to the realization that you can't just become best friends with people you stalk on the internet JUST because you want to (or because your boyfriend likes their food) I figured that I would have to try a different approach. It's like the age old saying "if you cant eat their food....make their food". And since Sarah conveniently post the recipes to everything she makes, I figured I would give it a shop. This is the story of my attempt:
Yesterday's rain woke me up early and prompted me to kickstart my day with some new new. I jumped into a 6am class at bar method (awesome change up to the usual morning run) and then came home and decided to try these muffins. Now I am no guru in the kitchen and my attention span may be a bit shorter than others so cooking for me usually means I've nibbled on all the ingredients so that by the time the final product is done....I'm full. But this morning felt different and I was excited to give it a try. I've also been trying to make this happen for the last two weeks and used amazon to order some of the ingredients online to buy me some time before actually making them. While Whole Paycheck aka Whole Foods has everything on the ingredient list, you can always save a buck or two by shopping on Amazon. Confession - I am an Amazon junkie. But, if you just want to get these in your belly, Whole Foods is your one stop shop for everything you need.
Even Tom loved them and he's a die hard fan of boxed cupcakes counting as muffins. Anyway, check out Sarah and find more of her recipes at www.bucketlisttummy.com.
Strawberry Banana Chickpea Muffins, gluten free, muffins (from bucketlisttummy.com)
"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
Light
Fluffy
Sweet
EASY
O, LET’S GET TO THE RECIPE! (For the printable recipe card click here)
STRAWBERRY BANANA CHICKPEA MUFFINS (GLUTEN FREE) PREP TIME 10 mins
COOK TIME 17 mins
TOTAL TIME 27 mins Serves: 12 muffins
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 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)
INSTRUCTIONS 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."
For more related posts check out
www.bucketlisttummy.com or follow her on Instagram @bucketlisttummy_rd
Sarah is the marathoner and Registered Dietitian behind the blog, Bucket List Tummy. She enjoys running, eating, and crossing things off her food and adventure bucket list. Sarah works in nutrition counseling and also
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