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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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)
Directions
Step 1
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
Step 2
In a medium-sized bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
Step 3
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.
Step 4
Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
Step 5
Fold in the diced strawberries, ensuring they are evenly distributed throughout the batter.
Step 6
Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full.
Step 7
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 8
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.
Step 9
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
| Serving size | (871.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1898.0 |
| Total Fat 73.2g | 0% |
| Saturated Fat 55.2g | 0% |
| Cholesterol 377mg | 0% |
| Sodium 1865.1mg | 0% |
| Total Carbohydrate 302.4g | 0% |
| Dietary Fiber 14.2g | 0% |
| Total Sugars 110.9g | |
| Protein 22.6g | 0% |
| Vitamin D 107IU | 0% |
| Calcium 260.1mg | 0% |
| Iron 5.1mg | 0% |
| Potassium 1414.0mg | 0% |
Source of Calories