Strawberry-Banana Muffins

Strawberry Banana Glutenfree Muffin

I recently posted this Strawberry Banana Muffin picture on my Instagram account, and I was instantly getting messages to my inbox asking for the recipe. So here it is! This one is gluten-free, dairy-free, and egg-free, so everyone can enjoy 🙂

Strawberry Banana Muffins

Imagine that delicious smell of fresh banana bread, paired with fragrant notes of cinnamon and nutmeg, and then bursts of sweet strawberry pieces. Mmmmm yum!

Dry Ingredients:

  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1 cup oat flour
  • 1 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 1/4 tsp. sea salt
  • 1 tsp. cinnamon
  • 1/4 tsp. ground nutmeg
  • 1 cup coconut sugar

Wet Ingredients:

  • 3/4 cup warm water
  • 2 large bananas, mashed into a puree
  • 3 tbsp. coconut oil, melted
  • 1 tbsp. apple cider vinegar

Fold in:

  • 3/4 cup fresh strawberries, diced in small pieces
  1. Preheat oven to 350 degrees F. Line a muffin pan with paper muffin cups

  2. In a large bowl, sift together all of the dry ingredients. Mix well to combine.

  3. In another bowl, mix all of the wet ingredients together (except for the strawberry pieces). Whisk to combine.

  4. Add the wet mixture to the dry mixture, and mix well to combine. 

  5. Fold in the strawberry pieces, reserving about 1/4 cup so you can place them on top as more of a garnish.

  6. Spoon the batter into the muffin tin, filling each cup about 3/4 of the way. Top each one with some strawberry pieces.

  7. Bake for 30-35 minutes until the tops and edges are dry and browned. Remove and let cool in the pan.

This recipe was inspired by following the Muffin template within the Heather Crosby (Yum Universe’s) book Pantry to Plate

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Strawberry Banana Muffin


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