Strawberry Banana Muffins Gluten Free
Bursting with natural sweetness and wholesome ingredients, these Gluten-Free Strawberry Banana Muffins are a delightful treat for any time of day. Made with ripe bananas, juicy diced strawberries, and a hint of cinnamon, these muffins are soft, moist, and flavorful while being completely gluten-free. Perfectly balanced with melted coconut oil and your choice of dairy or non-dairy milk, they come together effortlessly in just under 40 minutes, making them ideal for busy mornings or a healthy snack option. Whether you're following a gluten-free diet or simply looking for a fruity, better-for-you indulgence, these muffins are sure to become a household favorite. Enjoy them fresh from the oven or as a make-ahead breakfast or snack—versatile, delicious, and packed with feel-good ingredients!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 2 medium Ripe bananas (mashed)
- 1 cup Strawberries (diced)
- 2 large Eggs
- 0.5 cup Brown sugar
- 1 teaspoon Vanilla extract
- 0.25 cup Coconut oil (melted)
- 0.25 cup Milk (dairy or non-dairy)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a medium-sized bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In a large mixing bowl, mash the bananas until smooth. Add the eggs, brown sugar, vanilla extract, melted coconut oil, and milk. Whisk until well combined.
Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
Fold in the diced strawberries, ensuring they are evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
Nutrition Facts
Calories |
1898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.2 g | 94% | |
| Saturated Fat | 55.2 g | 276% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 1865 mg | 81% | |
| Total Carbohydrate | 302.4 g | 110% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 110.9 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 260 mg | 20% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1414 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
