Cake Chocolate Dessert

Strawberry Muffins with White Chocolate & Chickpeas

Gluten free strawberry muffins w. white chocolate

Yeees, I just finished my exam assignment this very moment! Two extremely good looking paper copies are lying here right beside me, ready to be handed in first thing tomorrow. I love this feeling of having accomplished something, even if it is  just writing an assignment, but it just feels great and makes you feel at ease.
I am not pretending that I have not enjoyed this intense study time (if that’s what I should call it) because I have actually been doing a lot of my favourite things, including cooking and shooting. Whenever an exam period begins, I clear my schedule and set my mode on alone time and become very structured – this allows me to actually get up early, work out, write, prepare lovely meals in between and mainly relax in the evenings. I love this way of life, so simple and still really productive.
This is also some of the reason why I am not on of those who end up with an empty fridge and an extra pound at the end of a difficult task. I am actually the opposite – and this time around I have even stuffed my fridge with lovely muffins and beetroot cake.

Gluten free strawberry muffins w. white chocolate

These lovely muffins was actually gonna be my celebration cakes, but I gotta be honest with you – they are looong gone! My celebration today is gonna be with one of my old favourites Beetroot & Chocolate Cake  you can even see the latest version (which I am eating as writing) here on Instagram.
But I am still gonna share this newly developed recipe with you, because there is a reason why these wonders are long gone, they were pretty damn tasty. Once again I have played around with using chickpeas in my baking. I am a huge fan, mostly due to the fact that you can skip the refined flour and fat and instead have a moist cake loaded with protein and  
filling carbohydrates.

Rustic looking white chocolate

This time around I wanted to make a batch of muffins with one of my favourite combinations – white chocolate and berries the kind of cake that melts on your tongue and makes you wanna eat them all. Funny thing here is that you can actually eat them all without flipping your energy balance upside down. These muffins only contain 100 kcal each (and this is including the white chocolate!!) so if you slip and devour the whole batch you can still have dinner without feeling guilty.

Gluten free strawberry muffins w. white chocolate

When baking with beans I always add a lot of yummy ingredients to boost the flavours and fill the cake with aroma. These cupcakes are flavoured with lemon zest, vanilla, cardamom and of course sweet, aromatic and amazing danish strawberries. I had actually planned on making a raspberry filled batter, but then I saw these wonders, the very first danish strawberries – grown in a green house – but still I wanted to include them in my muffins. And I must say they are a perfect fit with both the lemon, vanilla and white chocolate, yum!
I have gotten so much wonderful feedback on the beans cakes already posted here on the blog, so I truly hope that this one will win over your tastebuds once again and this time fill you up with summer and sunshine.

Gluten free strawberry muffins w. white chocolate and lemon

Print Friendly, PDF & Email

This batter is a bit sticky and paper cups will be a disaster since they will swallow all of the muffin on its own – I’ve been there and it sucks. So use silicon muffin cups instead or make sure to grease the cups you’ve got.

Strawberry muffins with white chocolate & chickpeas
Makes 12 muffin
1 cup cooked soaked and cooked chickpeas (240 g) – equivalent to 1 14 oz can drained
3 medium/large eggs
3 Tbsp honey (75 g)
6-8 fresh strawberries, depending on size (around 150 g)
1,7 oz white chocolate (50 g)
1 banana
1 tsp baking powder
Vanilla beans from 1 pod or 2 tsp vanilla extract
Zest from 1 organic lemon
1/2 tsp ground cardamom
A pinch of salt

1. Preheat oven to 350   °F/175   °C
2. Use a blender to make the batter. Add everything besides chocolate and strawberries and blend until you have a creamy and liquid batter. Transfer into a bowl.
3. Wash and rinse strawberries and slice them into smaller pieces. Roughly chop the white chocolate and add both ingredients to the batter and give it a stir.
4. Divide batter into muffin cups and bake in the oven for 25 min. Remove the muffins from the oven and set a side to cool until they seem firm.

Enjoy the muffins as a part of your breakfast, a snack or serve it with a scoop of vanilla or coconut ice cream as a dessert.

Bonus info: Each muffin contains 100 kcal

Happy cake eating and love
Josephine Malene

Gluten free strawberry muffins w. white chocolate

Comments (19)

  • They sounds yummy!! Must try them soon.
    Making your beetroot & chocolate cake is on my to-do list and I did try the black bean chocolate cake.
    It came out fab and was a big hit with my weight loss clients :)

    I’m a great fan of beans. So using them in baking is lovely. It is also a nice way to get lovely tasty gluten free treats!

    Thanks for a really inspiring blog & best of luck with your studies :)
    Welcome to the world of nutrition :)

    • I agree, beans are my new best baking bud :) So glad that you can use the recipes, so lovely to have other fellow nutritionist having success with them as well!

  • “…Sweet dreams are made of this…”

    And I think I would eat “the whole batch”… haha!!

    • Haha, me too, next time I’m gonna make only 6 muffins and then double size, yum!

  • Thank you so much for your lovely recipes. You make my gf life a lot easier, healthier and tastier.

  • I LOVE LOVE LOVE that you used chickpeas in this recipe! Sounds delicious!

  • Hej – jeg håber det er ok jeg tager den på dansk :-)
    De lyder VIRKELIG lækre og jeg tænker at dejen kan fungere godt til mange forskellige typer muffins.
    Har lige et par spørgsmål:
    Oplevede du ikke, at dejen sætter sig fast på muffinformen, når der ikke er nogen form for fedt i dejen?
    Og tror du man kan bruge en blanding af honning og banan som sødemiddel?

    Jeg glæder mig til at prøve dem – det er virkelig en fantastisk blog du har :)

    • Hi Nadia. Skønt du kan lide opskriften. Og jo, dejen var meget sticky fordi jeg brugte papirs forme – men så længe du bruger silikone forme eller evt smører dine forme rigtig godt, så er det ikke noget problem. Du kan også bage den som en kage og bare fore formen med bagepapir, så er det også fint. Og husk så at vente med at flytte kagerne fra formen, til de er helt afkølede, og har samlet sig. Ifht sødmen, så kan du fint bruge honning og banan det ville sikkert være lækkert :)

  • God id © at lave det som kage, så slipper man da for klister-problemet – og tak for tippet med at vente med at flytte kagerne :)

  • Your calories in recipes is not correct according to Calorie Count there is about 150 cal in each of 12 muffins

    • Hi Hyg.
      I am sorry but you are not right about that. I just double checked the recipe again, using a professional system I have from my education, and the entire recipe contains 1198 kcal in total. All ingredients weigh 776 g, and the calories comes from chickpeas (275 kcal), chocolate (286 kcal), Honey (251 kcal), egg (247 kcal), banana (65 kcal) and Baking powder (18 kcal). Maybe you calculated the recipe with 240 dried chickpeas instead of cooked? All the best from Josephine

  • Gosh, these are beautiful – great to know I can justify eating them all ;)

  • Mmh, lækkert! Nu ved jeg hvad jeg skal lave i afslapningstiden på mine tre kommende eksamensdage :D tak for en fed hjemmeside, med rigtig god inspiration!

  • Hi, if I was to make this into a tray bake and cut it up into pieces (like brownies) how would I adjust the cooking time? Thank you!

    • Hi Kati. I would bake the cake for 35 min as I do with the black bean chocolate cake, I think y ´that would be just fine :)

  • […] 13.  Strawberry and White Chocolate Muffins:  Be the star of your summer brunch when you bring along these muffins. They are the perfect gluten-free way to use up your summer produce. (via A Tasty Love Story) […]

  • Tried your recipe with blue berries and orange blossom essence (instead of strawberries and cardamom) this afternoon and it turned out wonderful except for it sticking to my baking pan, which you did give a warning about. I even buttered the pan quite liberally :-) I think the next time, silicone for sure. Also, I will probably sprinkle the berries and chocolate on after the batter has been put into the tin.
    You are very talented and creative. I appreciate you sharing such healthy recipes :-)


Leave a Reply