Strawberry Chickpea Muffins

Strawberry chickpea muffins are my answer to picky eating and sweet snack cravings—these are secretly loaded with goodness while still tasting like a bakery treat. Chickpeas blend right in for a protein boost with no bean flavor while juicy strawberries make each bite fresh. These are quick to prep and totally fuss free.

I baked these the first time after running out of butter and everyone was shocked at how delicious and fluffy they turned out. My family now requests them for school lunches and late-night treats alike.

Ingredients

• Canned chickpeas: rinsed well to remove salt and extra starch—pick a no-salt-added can if possible for best flavor
• Fresh strawberries: choose berries that are ruby red and fragrant they bring a juicy pop to every bite
• Unsweetened applesauce: this keeps the muffins moist and naturally sweet look for applesauce with just apples on the label
• All-purpose flour: a reliable base for light texture you can swap with oat flour for whole grain
• Eggs: use fresh large eggs for binding and extra richness
• Baking powder: crucial for lift so your muffins stay fluffy rather than dense always check freshness
• Vanilla extract: brings warmth and rounds out the flavors go for pure extract rather than imitation
• Honey: a natural sweetener that pairs perfectly with berries and keeps the recipe refined sugar free choose local honey if you can for best flavor

Step-by-Step Instructions

Blend the Wet Ingredients:

Combine chickpeas strawberries applesauce eggs honey and vanilla in a food processor or blender Blend on high for at least a minute until the mixture is completely smooth and creamy This step is key to hiding the chickpeas and ensuring a tender muffin crumb

Mix the Dry Base:

In a large mixing bowl measure flour and baking powder Whisk together for an even rise and no clumps Make sure to distribute the baking powder fully to avoid uneven muffins later

Combine Wet and Dry:

Pour the blended chickpea mixture into the bowl with dry ingredients Using a spatula gently fold the mixture together until just combined Do not overmix or your muffins can become tough Stop folding as soon as you see no more flour streaks

Fill the Muffin Tin:

Spoon the batter into your mini muffin tin filling each cup about three quarters full I often fill mine full for a domed top but three quarters will give more even results Spray the tin well or use liners so the muffins pop out cleanly

Bake:

Move the tin into a preheated 350F oven and bake for 15 to 18 minutes for minis Test doneness by poking a muffin with a toothpick If it comes out clean and the tops are set and starting to turn golden you are done

Cool and Enjoy:

Let the muffins cool in the pan five minutes before transferring to a rack They will firm as they cool and pull away from the edges making them easier to handle

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You Must Know

• These muffins offer plenty of fiber and protein with every bite
• They freeze beautifully for up to two months
• Perfect for breakfast snacks or lunchboxes

Strawberries are my favorite because they remind me of summers picking fruit with my kids and their pink color always brings extra smiles at the table This recipe came about when my daughter started asking for fun pink muffins so I set out to create a better version than anything I could buy

Storage Tips

Let muffins cool completely before storing to avoid extra moisture in the container Keep them in an airtight container at room temperature for two days or in the fridge for up to five days If you want to freeze place them in a single layer on a sheet tray freeze solid then pack into a freezer bag Muffins stay moist when thawed at room temp

Ingredient Substitutions

You can swap out the flour for oat flour or whole wheat flour for a heartier bite If sticking to gluten free use a 1 for 1 blend Applesauce can be replaced with mashed banana just expect a hint of banana flavor Maple syrup can stand in for honey but the muffins will be slightly softer If out of strawberries any berry or even diced apple works

Serving Suggestions

Serve these with a smear of almond butter for extra protein or pack them into lunchboxes with a cheese stick They also pair nicely with yogurt for breakfast My little trick is to split and toast leftovers for an afternoon pick me up

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A Little History

Chickpeas are a beloved pulse in many cultures from Middle Eastern hummus to Indian curries but here they make a sneaky snack for picky eaters The soft sweet flavor fits right in with American style muffins while also giving the treat a little twist

Recipe Questions & Answers

→ Can I use fresh or frozen strawberries?

Yes, both fresh and frozen strawberries work well. If using frozen, make sure to thaw and drain any excess juice for best texture.

→ What type of chickpeas should I use?

Canned chickpeas are convenient after draining and rinsing. You may also prepare cooked chickpeas from dry, ensuring they're soft and well drained.

→ How do I prevent the muffins from being too dense?

Blend the wet ingredients until very smooth, and gently fold into the flour mixture. Avoid over-mixing to keep the crumb light.

→ Is there a substitute for honey?

You can use maple syrup or agave in equal amounts, depending on your sweetness and flavor preference.

→ How should I store the muffins?

Let them cool completely, then store in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.

→ Do these muffins freeze well?

Yes, cool them fully and freeze in a sealed container. Thaw at room temperature or gently warm before serving.