I am on a major strawberry kick these days because it’s finally strawberry season, and let’s face it, I get this way every year when strawberries first make their appearance. The only thing that makes me sad about strawberries is that my 1 year old seems to have a reaction to them – they make his cheeks a little red! But that’s ok. I’ll make him some other yummy things and save these for the rest of the fam!
Here is my newly famous recipe for strawberry banana muffins, made with gluten free flour. Some of you might ask me if you can sub for different flours, and my guess is YES. However I haven’t tried, because I truly love the gluten free 1:1 flour blend from Bob’s Red Mill, and I use it in so many things.
What you need for this recipe is your blender and a medium bowl. I won’t keep you in the kitchen cleaning dishes for hours, I promise. So let’s get to it, friends. Make these and tag me on Instagram and use hashtag #kalejunkie for a chance to be reposted!
Ingredients
- 3 very ripe bananas
- 1 ¾ cups gluten free flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp vanilla extract
- ½ tsp salt
- 1 cup coconut sugar
- ½ cup melted coconut oil (or avocado oil)
- 2 large eggs
- 1 ¾ cups roughly chopped organic strawberries
Instructions
- Preheat oven to 325.
- In a medium bowl, mix together the flour, baking soda, cinnamon, and salt. Set aside.
- Next, grab your blender. Add the bananas, coconut sugar, vanilla extract, melted coconut oil (or avocado oil), and eggs. Lightly blend everything together, leaving the batter somewhat chunky for consistency purposes.
- Next, pour the batter from the blender into the bowl with the flour mixture.
- Fold in the strawberries.
- Line a muffin tin with muffin liners or grease the muffin tin well.
- Using an ice cream scoop or spoon, fill each muffin cup.
- Bake for 25 minutes or until a toothpick comes out clean. Every time I make these, they are perfect at 25 minutes on the dot, but ovens vary, so use your best judgment.
- And there you have it, my friends! Enjoy!
XO
#kalejunkie
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