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Gluten Free Banana Strawberry Muffins

You would never know these muffins were gluten free. They are so moist and delicious!

Course Breakfast, Dessert
Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings 12
Author Amber Gaines

Ingredients

  • 2 very ripe large bananas
  • 1 egg
  • 1/4 cup grass fed butter or coconut oil
  • 1/4 cup greek yogurt I used @Redwoodhillfarms Goat’s Milk Yogurt
  • 1/4 cup Almond Milk
  • 1 TBLA Vanilla
  • 1/2 cups + 1 TBSP Gluten Free flour I use Cup 4 Cup
  • 2/3 Cups Swerve Sweetner plus 1 tsp for topping
  • 1-1/2 tsp baking powder
  • 1/4 tsp salt
  • 1-1/2 Cups Strawberries plus a few to place on the top

Instructions

  1. 1-Preheat oven to 350 degrees and grease 12 cup muffin pan.

  2. 2- In a large bowl, mash the bananas with a fork. Add egg, melted butter, yogurt, milk and vanilla. Stir to combine.

  3. 3- In a medium bowl, combine flour, sugar, baking powder and salt, then fold into banana mixture gently.

  4. 4- Toss strawberries with remaining 1 TBSP GF flour, then fold into Banana and Flour mixture.

  5. 5- Spoon into muffin pan, filling each just to the top. Place remaining strawberries on the tops of the muffins.
  6. 6- Bake for 35-40 mins or until toothpick comes out clean. Let cool in pan 5-10 mins, then sprinkle with a pinch of sugar each. Remove to wire rack to cool. Store in fridge.

Recipe Notes

By using Coconut oil instead of Butter and substituting Dairy-Free Yogurt,  you can easily make these muffins Dairy-Free!

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