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Strawberry season is one of the best seasons! It usually comes with sunshine and the start of summertime. These Gluten-Free Strawberry Banana Muffins are the perfect breakfast with coffee or a healthy afternoon treat. Made with fresh strawberries, banana, gluten free flour, applesauce, and coconut sugar. Ingredients you can trust to be better for your health.
I LOVE anything with strawberries! They are the perfect berry to add to any of your baked goods. The strawberry banana flavor is a classic combination that we all love. So why not enjoy it a muffin? And not just any muffin, one that will keep you going throughout the day without being loaded with tons of added sugars and artificial flavors. No thanks!
You can enjoy so many of your favorite flavor combos in a healthier way. That’s what we do around here at Motivate Educate Repeat. Making some of our favorite meals and treats just a little healthier while still being loaded with delicious flavor. These Gluten-Free Strawberry Banana Muffins are no exception.
Why ingredients matter
So many of our convenience foods can be loaded with artificial flavors and colors, added sugars, and unhealthy/inflammatory oils. YES even the “healthier” ones. Not all healthy snack brands are created equal.
Things I always look for in a healthy pre-packaged snack is lower sugar, lower fat, not a ton of ingredients, REAL food ingredients, and a good amount of fiber and protein. I personally also search for things that are gluten-free. Sometimes the exact things you are looking for can be hard to find.
These Gluten-Free Strawberry Muffins are a GREAT option for breakfast, afternoon snack or healthy dessert. We love having them a little warm with some honey drizzled on top and OMG are they delicious! A great pairing with tea or coffee.
So why not take a little extra time on the weekend to make some healthy, homemade snacks to set you up for success all week? They also freeze well so you can make a bunch and just thaw them as needed throughout the week. They only take about 15 min to thaw on the counter.
Healthier ingredients:
*Applesauce- I love swapping butter for applesauce in muffins, pancakes or cakes. It gives the moisture needed to make them fluffy, while cutting back on the fat. There is a time and place for butter so I never cut it out completely. Just save it for your cookies where it should be. 🙂
*Gluten Free Flour- Cutting out gluten can be a great choice for you if you want to help lower inflammation in the body. Many obviously may have an allergy or sensitivity too. Using the Bob’s Gluten-Free 1:1 blend has been a game changer for me. So much easier than making your own blend and I can count on the consistency every time.
*Coconut Sugar- Don’t get me wrong here….sugar is still sugar! BUT there are better choices for sugar that are less processed. Sticking to maple syrup, honey, coconut sugar or some stevia can be a good choice. Many won’t spike your blood sugar like highly processed white table sugar will. I prefer coconut sugar in baking most of the time. It has a slightly more nutty flavor that isn’t super sweet. It really compliments the flavors in fruits and chocolate.
*Banana- Loaded with potassium, bananas are a great choice to help with muscle recovery, prevent cramps, and give a needed energy boost. They can also help lower inflammation and have a decent amount of fiber.
*Strawberry- They are an excellent source of not only vitamin C and manganese, but also have a decent amount of potassium and folate. Not to mention they are rich in antioxidants. All beneficial for heart health and blood sugar control.
Recipe Tips:
-Be sure to measure your flour by spooning the flour into your measuring cup and leveling off the top with the back side of a butter knife. This ensures you’ll get the proper amount for a more consistent muffin.
-You can swap the gluten free flour in this recipe for regular all-purpose flour or a whole wheat flour. I have tried it with all three and it still turns out great every time. Bob’s Red Mill 1:1 flour is the only gluten-free flour I’ve tried, so just know if you use another brand, the end product may vary.
-These muffins freeze well. Just store them in a freezer-safe ziploc bag and take them out to thaw as needed. It only takes about 15 minutes to thaw on the counter.
-Not a fan coconut sugar? You may swap this with another sweetener of your choice. However, if using a liquid like honey or maple syrup the results may vary as I haven’t tested those. I have made them with regular white or brown sugar and they worked just fine.
Social Media
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Gluten-Free Strawberry Banana Muffins
I hope you enjoy these Gluten-Free Strawberry Banana Muffins! Try them warm with a drizzle of honey! They are SO GOOD! A touch of summertime in every bite!
If your are looking for another strawberry recipe to bake, check out my Strawberry Lemonade Scones HERE. Enjoy baking!
Gluten-Free Strawberry Banana Muffins
These Gluten-Free Strawberry Banana Muffins are the perfect choice for a healthy breakfast, afternoon snack, or dessert. Healthy ingredients you can count on.
Ingredients
- 2 Cups Gluten Free All Purpose Flour Blend (I use Bob’s Red Mill 1:1 blend)
- 1 Cup Coconut Sugar
- 2 Tsp Baking Powder (aluminum free)
- 1 Tsp Baking Soda
- 1 Tsp Kosher Salt
- 3-4 Bananas, peeled and very ripe
- 1 Cup Fresh Strawberries, diced
- 1/2 Cup Unsweetened Applesauce
- 2 Large Eggs
- 1 Tsp Vanilla Extract
Instructions
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Preheat oven to 350 degrees.
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Mix all dry ingredients (flour, sugar, baking powder, baking soda, salt) in a medium mixing bowl.
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In a stand mixer, combine bananas with the applesauce and blend on medium speed. Slowly add one egg at a time. Add vanilla and mix well.
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On low speed, add dry mixture to the banana mixture a little at a time. To ensure a fluffy muffin, mix well. Gluten free baked goods need to be mixed a few extra minutes longer than regular muffins.
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Once combined, remove mixer paddle. Fold in diced strawberries with a large mixing spoon. Let the batter stand for 10-15 minutes if possible (gluten free recipes do better with this method).
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Either line a muffin tin with muffin liners or grease the pan if baking without. Fill muffin tin 2/3 way for each muffin.
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Bake 12-14 minutes if using gluten free flour (9-11 minutes for regular flour). Muffins are done with they spring back to the touch and toothpick placed in the center comes out clean. Baking times will vary based on your oven. Start with less time and add more as needed. Muffins can be stored in an airtight container on the counter for up to 4 or 5 days for freshness. You can also freeze them (in a freezer safe bag) the same day they were baked for freshness and thaw as needed. I recommend serving them warm with a drizzle of honey.
