Gluten Free Strawberry Banana Muffins
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.
Servings: 12 muffins
Calories: 169kcal
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
Tips
- 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.
Nutrition
Calories: 169kcal | Carbohydrates: 25g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 14mg | Sodium: 229mg | Potassium: 28mg | Fiber: 2g | Sugar: 10g | Vitamin A: 21IU | Vitamin C: 7mg | Calcium: 38mg | Iron: 1mg