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!
Calories: 167kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 21mg | Sodium: 107mg | Potassium: 114mg | Fiber: 2g | Sugar: 10g | Vitamin A: 46IU | Vitamin C: 11mg | Calcium: 17mg | Iron: 1mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
S
H
A
R
E
H
A
R
E
