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.
If you struggle with gluten-free baking too I recommend getting an all purpose mix and giving it another try. Update: It’s been a few years since I created this recipe. Now I always use Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour.
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
Ingredients
- 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
Instructions
- 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.
If you missed my Cinnamon Swirl Banana Bread I think you should try it! Check out my bread and muffin page for more great recipes.
Strawberry Banana Muffins
Gluten-free strawberry banana muffins made with fresh or frozen strawberries
Ingredients
- 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
Instructions
- 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.
Notes
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.
Love these muffins!! I first tried these with the gluten free flour blend I have and they were great but I wasn’t a fan of the flour blends taste. So I decided to make them with 100% whole wheat flour. They turned out amazing!!!
I’m happy to hear that Stephanie! I get to any happy messages about these muffins. 🙂
I know its been a long time since this post , but with whole wheat flour do you add baking powder and soda? Flours confuse me.
Terri,
Just use the baking soda listed in the recipe. It should work just fine.
How do I know which flower is plant based and not bleached?
Flour*
Hi Kay,
The package will say if you check the nutrition label. The ingredients will say if bleached or unbleached flour was used, at least if it’s talking about wheat flour. Gluten-free flours may not. I buy a gluten-free baking mix for these muffins. Gluten-free baking is tough. Using the mix makes it much easier.
I just made these with zero sugar and oat flour turned out amazing!!!
Yay! I love to hear good reports! I need to make these again! They are so good!
What’s the nutritional info?
Can oat flour be used instead of gluten free blend? For this recipe or your Cinnamon Swirl Banana Bread? Thanks!
Hi Molly,
I think it’s worth a try. I haven’t tried it with just oat flour. I’ve had success with recipes where I use half oat and half wheat, or half oat and half GF blend. My husband can no longer tolerate oats, so I haven’t been experimenting with it as much over the last 3-4 years.