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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.

Course Breakfast, Dessert, Snack
Cuisine American
Keyword applesauce, banana, banana muffins, coconut sugar, gluten free breakfast, gluten free flour, gluten free muffins, gluten free recipes, healthy breakfast recipe, healthy snacks, strawberries, strawberry banana
Servings 15

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

  1. Preheat oven to 350 degrees.

  2. Mix all dry ingredients (flour, sugar, baking powder, baking soda, salt) in a medium mixing bowl.

  3. 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.

  4. 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.

  5. 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).

  6. Either line a muffin tin with muffin liners or grease the pan if baking without. Fill muffin tin 2/3 way for each muffin.

  7. 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.