My youngest son has been picky about breakfast lately. He isn’t interested in anything quick or easy, except fruit. Muffins are just about the only thing he will happily eat, especially these Strawberry Banana Muffins.
A while ago I gave up on gluten-free baking. It was hard and it wouldn’t always turn out the way I wanted. After speaking with some expert bakers at last years Food Allergy Bloggers Conference I worked up the nerve to start again. Except this time I decided to stick to gluten-free all purpose baking mixes. After all, I don’t need to reinvent the wheel.
These muffins are perfect this time of year when strawberries are in season but you can also use frozen strawberries. To use frozen strawberries just run them under cold water to defrost them and let them sit and drain (I used a small strainer) while I mixed up the rest of the ingredients.
Gluten-Free Strawberry Banana Muffins
- 2 bananas (plus more listed below)
- ½ cup sugar
- 1 tsp vanilla
- ½ cup plant-based milk
- 1 tsp baking soda
- ¼ tsp salt
- 1¾ cup gluten-free all purpose flour baking mix
- 2 cups diced strawberries
- ½ cup diced bananas
- Preheat the oven to 350 degrees. Prepare your muffin pan by using a spray oil or parchment liners.
- In a large bowl, mash 2 bananas, then add in sugar, vanilla and plant-based milk. Mix well.
- Add in baking soda, salt and gluten-free flour blend and stir to combine.
- Fold in half a diced banana and the diced strawberries.
- Scoop in equal parts into the muffin tin.
- Bake for 30 minutes. Check for doneness and bake for 5-10 more minutes if needed.
- Allow to cool before serving.
Because of the strawberries these muffins will be really soft, and somewhat gooey on the inside. The strawberries “cook down” and leave hollow spots. They taste delicious and get this, they even freeze well.
They aren’t the cleanest but if you don’t mind licking your fingers you won’t mind. I wouldn’t eat them in the car on the way to work though.
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