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Strawberry Banana Muffins

Dairy-free, gluten-free, egg-free muffin recipe the whole family can enjoy.


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 poweder
  • 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 into small pieces


  • Preheat oven to 350 degrees F. Line a muffin pan with paper muffin cups.
  • In a large bowl, mix all of the wet ingredients together (except for the strawberry pieces). Whisk to combine.
  • Add the wet mixture to the dry mixture, and mix well to combine.
  • Fold in the strawberry pieces, reserving about 1/4 cup so you can place them on top as more of a garnish.
  • Spoon batter into the muffin tin, filling each cup about 3/4 of the way full. Top each one with some of the leftover strawberry pieces.
  • Bake for 30-35 minutes until the tops and edges are dry and browned. Remove and let cool in the pan.