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Nicole Modic
SERVES 16 small muffins, 12 large ones
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  • 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


  • 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!

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