Strawberry Banana Muffins

Cake-like gluten-free muffins sweetened with bananas and loaded with fresh strawberries.

Eating Style: Dairy-free, Gluten-free, Refined Sugar-free, Soy-free, Vegetarian

Prep Time:

Serves: 12

Ingredients

Wet

Dry

Instructions

  1. Preheat oven to 350F. Line a muffin pan with paper or silicon liners and set aside.
  2. Combine all wet ingredients in a large bowl.
  3. Whisk all dry ingredients in a medium-sized bowl.
  4. Add dry ingredients to wet ingredients and mix until incorporated. Don’t mix too much or you’ll have rock-hard muffins.
  5. Drop batter into prepared muffin tins and bake for 25-28 minutes, or until toothpick inserted comes out clean.
  6. Allow muffins to cool in the pan for 1 minute before removing from the pan and placing on a cooling rack to cool.
  7. Muffins can be stored for a few days at room temperature. Keep in the fridge to prolong time, or freeze in an air-tight container for up to 3 months.

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Notes

For oils, I’m sure replacing the walnut oil with grape seed, safflower or melted coconut would work just fine. Date sugar or perhaps brown sugar could be used instead of coconut sugar Any liquid sweetener could be used in place of coconut nectar. Honey, brown rice syrup or date syrup would probably work! I don’t know whether or not substituting different flours would yield the same results but encourage you to give it a shot. Perhaps you could make this recipe vegan by removing the eggs and adding in 6 tablespoons of water mixed with 2 tablespoons of freshly ground flax seed. Be sure to let the water and flax mixture sit for 5 minutes before adding into the recipe like you would an egg.

Nutrition Information Per Serving

  • Calories: 215
  • Calories from Fat: 78
  • Total Fat: 8.6
  • Saturated Fat: 2.4 g
  • Cholesterol: 27> mg
  • Sodium: 189 mg
  • Carbs: 32.9 g
  • Dietary Fiber: 2.9 g
  • Net Carbs: 30 g
  • Sugars: 9.7 g
  • Protein: 3.7 g