Soft and sweet gluten free strawberry banana muffins swirl chopped strawberries into a thick, banana-scented batter that's made cozy with a generous pinch of ground ginger. This simple recipe creates fragrant, tender muffins you'll love with your morning cuppa.
Elevate your basic banana muffin with pink pockets of strawberries and make strawberry banana muffins! Perfect with a little salted butter or a drizzle of honey, these soft and sweet muffins are a lovely twist on a traditional gluten free banana muffin. Just 10 basic ingredients go into these beauties, and they're naturally dairy-free as well as gluten free, making them a wonderful choice for anyone with dietary restrictions. Plus, you need ½ cup of sugar to sweeten the whole batch (and I find them to be plenty sweet enough). Serve these muffins with a banana strawberry smoothie or a blueberry banana smoothie.
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Why You'll Love These Banana Strawberry Muffins
Banana muffins and banana bread are kind of a failsafe comfort food for me. You know those days when you feel like baking ... something but you're not sure what to bake? I try to keep a stash of ripe bananas in the freezer for exactly those moments. My oat flour banana muffins always hit the spot, but I also love adding fruit, like strawberries. In the oven, the berries cook down into little jammy swirls of fruit that are balanced by a hint of ginger, my super simple and reliable gluten free flour blend, and don't need many more pantry ingredients to throw together. These are a bit special and
Ingredient Notes
Here's a look at what you'll need for banana strawberry muffins - chances are you will probably already have most of these ingredients in your pantry and kitchen so you can make these today! The full ingredient amounts and recipe instructions are in the recipe card lower down.
- Gluten free flour - My easy homemade gluten free flour blend works like a charm in these muffins.
- Leavening - You'll use a combo of baking soda and baking powder to give these muffins a gentle rise.
- Ginger - A generous pinch of ground ginger adds warmth - feel free to add more ginger if you like.
- Salt - I always use fine sea salt in my recipes!
- Bananas - Those browning, softened bananas are the ones you'll want to save and use in this recipe and any other baking recipe that calls for bananas.
- Granulated sugar - Or use light or dark brown sugar, honey, or coconut sugar.
- Egg
- Vegetable oil - I like a neutral oil for these muffins. You can use avocado oil, or sub melted coconut oil as well.
- Strawberries - Fresh chopped strawberries are the best in these muffins!
How to Make Gluten Free Strawberry Banana Muffins
See how to easily make this recipe below:
- Make dry mix: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Make wet mix: Combine mashed bananas, sugar, slightly beaten egg, and oil.
- Combine: Stir the wet mix into the dry ingredients.
- Add strawberries: Gently fold in the strawberries.
- Bake: Grease a muffin tin, fill each cup about two-thirds full, rest the batter, then bake for about 20 minutes.
- Cool: Let the muffins cool in the pan for 10 minutes before turning them out to cool completely.
Recipe Tips & Substitution Suggestions
- Rest the batter – Gluten free flour always benefits from a rest before baking. At least 20 minutes is ideal, although letting it rest while the oven heats is also an option. This helps the flour to hydrate, making for a better finished muffin!
- Fill the muffin cups ⅔ full for this recipe – While some muffin recipes advise filling the muffin cups to the brim, I’ve found that about ⅔ full is the sweet spot so that they rise nicely but don’t overflow.
- Adjust the sweetness - Bananas are very sweet on their own, and the riper they are the sweeter they'll be. You can further reduce the sugar if you have very sweet bananas, to ⅓ cup sugar. On the flip side, if you like sweeter muffins you can increase the sugar to ¾ cup.
- Refined sugar-free - Add honey to the batter instead of the sugar - its lovely, floral sweetness is a wonderful complement to the strawberries.
- Add poppy seeds - For a little crunch, stir in 3 tablespoons of poppy seeds to the batter.
Storage Options
These muffins keep really well, and here are the best ways to store them:
- Counter – Keep muffins in an airtight container on the counter for up to 3 days.
- Fridge – Place muffins in an airtight container for up to 5 days in the refrigerator. Eat them cold or at room temperature.
- Freezer – Put the muffins in a freezer-safe, sealable bag and store them in the freezer for up to 3 months. Defrost in the fridge before serving.
More Gluten Free Muffin Recipes
- Oat Flour Blueberry Muffins
- Gluten Free Oatmeal Raspberry Muffins
- Oat Flour Blackberry Muffins
- Gluten Free Lemon Poppy Seed Muffins
Gluten Free Strawberry Banana Muffins
Ingredients
- 2 cups gluten free flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground ginger
- ½ teaspoon fine sea salt
- 3 large ripe bananas, mashed
- ½ cup sugar
- 1 egg slightly beaten
- ⅓ cup vegetable oil or use melted coconut oil
- 1 cup chopped strawberries
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In a medium bowl, combine mashed bananas, sugar, slightly beaten egg and oil and mix well to combine. Stir into the dry ingredients just until moistened. Gently fold in the strawberries.
- Grease a muffin tin and fill each cup about two-thirds full. Preheat the oven to 375℉. Rest the batter for 20 minutes, then bake for about 20 minutes until a tester comes out clean.
- Cool the muffins in the pan for 10 minutes before turning out onto a wire rack to cool to room temperature.
Notes
- Rest the batter – Gluten free flour always benefits from a rest before baking. At least 20 minutes is ideal, although letting it rest while the oven heats is also an option. This helps the flour to hydrate, making for a better finished muffin!
- Fill the muffin cups ⅔ full for this recipe – While some muffin recipes advise filling the muffin cups to the brim, I’ve found that about ⅔ full is the sweet spot so that they rise nicely but don’t overflow.
- Adjust the sweetness - Bananas are very sweet on their own, and the riper they are the sweeter they'll be. You can further reduce the sugar if you have very sweet bananas, to ⅓ cup sugar. On the flip side, if you like sweeter muffins you can increase the sugar to ¾ cup.
- Refined sugar-free - Add honey to the batter instead of the sugar - its lovely, floral sweetness is a wonderful complement to the strawberries.
- Add poppy seeds - For a little crunch, stir in 3 tablespoons of poppy seeds to the batter.
- Counter – Keep muffins in an airtight container on the counter for up to 3 days.
- Fridge – Place muffins in an airtight container for up to 5 days in the refrigerator. Eat them cold or at room temperature.
- Freezer – Put the muffins in a freezer-safe, sealable bag and store them in the freezer for up to 3 months. Defrost in the fridge before serving.
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