Ingredients
- 3 very ripe bananas
- 1 3/4 cups gluten free flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 cup coconut sugar
- 1/2 cup melted coconut oil (or avocado oil)
- 2 large eggs
- 1 3/4 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!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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