Gluten Free Strawberry Banana Bread Muffins

Overly ripe bananas, a dash of honey and strawberries floating throughout give the perfect touch of flavor and sweetness to these Gluten Free Banana Bread Muffins. These Strawberry Banana Bread Muffins made with almond flour and a tiny bit of honey are great to have on hand for grab and go breakfast or busy afternoons!

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This recipe is based off of my original Dairy Free Banana Bread Muffins and are just as good! The strawberries help bring a new flavor to this dairy free snack making it ideal to satisfy the morning craving for something ever-so-slightly-sweet. While the recipe is almost the exact same, this one does call for a little extra coconut flour to help balance out the added moisture that the strawberries bring. The result is a heartier, more filling muffin - still completely gluten free, grain free, dairy free and paleo approved! Basically, it’s good for anyone at any time. Whether it is a busy morning, a quick after school snack, or a late night treat.

Tips for this recipe:

• Cut the strawberries small - if the strawberry pieces are too big, they’ll sink to the bottom of the banana bread muffins rather than staying spread throughout. They’ll also hold extra moisture.

• Soak up extra moisture from the strawberries - placing the strawberries on paper towel will help soak up the excess moisture. This is pertinent to make sure the texture is right. Too much moisture and these will turn into mushy strawberry banana bread muffins .

• These are freezer friendly - these can be stored in the freezer if you want to make them in advance. Thaw overnight in the fridge or for 15 seconds in the microwave.

• I recommend Anthony’s for your flours - this is literally the brand I use for all my flours - arrowroot, coconut, almond, etc. I buy it on Amazon in larger packages to bring down the cost per pound. I highly recommend using it for the texture and flavor it provides in gluten free recipes.

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STRAWBERRY BANANA BREAD MUFFINS

Prep: 10 min Cook time: 25 min Total time: 35 min Yield: 12-16 muffins
inLifeandLittles.com - Paleo, Grain Free, Dairy Free, Gluten Free -

INGREDIENTS:

Muffins:

3 overripe bananas, mashed
3 eggs
½ cup coconut oil, melted
½ cup coconut milk
2 Tbsp raw honey *optional
½ tsp lemon juice
1 cup + 1 Tbsp coconut flour
½ cup almond flour
½ cup tapioca starch
1 ½ tsp baking soda
½ tsp vanilla
¼ tsp sea salt
1 ¼ cup small chopped strawberries

Coconut Drizzle:

2 Tbsp coconut butter
2 Tbsp coconut milk
¼ tsp vanilla
1 tsp honey

INSTRUCTIONS:

1. Preheat the oven to 375 degrees.

2. Chop strawberries small and place on paper towels to help soak up excess moisture while making muffin mix.

3. Using a food processor blender, combine all wet ingredients until lump-free

4. In a separate large bowl, combine all dry ingredients. Then gradually mix the wet and dry ingredients together.

5. Fold in strawberries.

6. Fill muffin cups to desired height using a spoon or cookie scoop. These will not rise significantly so you can fill almost to the top.

7. Bake for ~25 minutes or until a toothpick comes out clean. Let the muffins cool completely.

8. While the muffins are cooling, mix the drizzle ingredients in a small saucepan over low heat until well combined. If you prefer, you can also mix the ingredients together in a bowl and microwave, checking every 7-10 seconds to mix. Be careful not to burn.

9. Let the drizzle cool briefly to thicken up. Then, use a piping bag or spoon to drizzle across the muffins as desired.

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