These muffins are my new best friends! I’m calling them breakfast muffins because they’re great to eat for breakfast or brunch without loading you up with a bunch of white sugar, but truthfully, I like to eat them for breakfast, lunch, dinner and dessert!
There’s just something so addicting about muffins. It might be because they are cupcake’s healthier cousin, or because you can load them with delicious bananas and strawberries! I’m sure I’ve said it before, but strawberries are one of my favorite fruits which adds to the reason why I love spring so much.
We’ve been having pretty perfect spring weather lately and instead of worrying about the heat that is coming soon, I’m trying to just be outside as much as possible and enjoy it! I hope all of you are having an enjoyable spring too! Eat muffins and enjoy the outdoors!
- 2 cups gluten free flour (make sure blend has xantham gum included)
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- 1 cup coconut sugar
- ½ cup canola oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 bananas, mashed
- 2 cups chopped fresh strawberries
- ½ cup chopped walnuts (optional)
- Pre-heat oven to 325 degrees Fahrenheit. In a medium sized bowl, mix together the flour, baking soda and salt.
- In a large bowl, beat together the sugar and oil. Then add the eggs, vanilla and mashed banana and mix again. Add the flour mixture to the wet mixture and mix until combined. Fold in the walnuts and strawberries with a large spoon.
- Line a muffin tin with papers (or grease the muffin tins) and fill them until the batter reaches the top of the lines (a large ice cream scoop works well). Bake muffins until a toothpick inserted in the middle comes out clean, about 25 minutes.
- Cool muffins on a wire rack. Muffins are best stored in an air tight container in the refrigerator for up to 5 days. Recipes makes 16-18 muffins.