Strawberry Banana Breakfast Muffins {Gluten Free, Refined Sugar Free}

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Strawberry Banana Breakfast Muffins {gluten free, refined sugar free}-2766

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.

PicMonkey Collage

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!

Strawberry Banana Breakfast Muffins {Gluten Free, Refined Sugar Free}
 
Prep time
Cook time
Total time
 
Recipe type: Breakfast, Gluten Free
Serves: 16
Ingredients
  • 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)
Instructions
  1. Pre-heat oven to 325 degrees Fahrenheit. In a medium sized bowl, mix together the flour, baking soda and salt.
  2. 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.
  3. 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.
  4. 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.

 

Strawberry Banana Breakfast Muffins {gluten free, refined sugar free}-2758Strawberry Banana Breakfast Muffins {gluten free, refined sugar free}Strawberry Banana Breakfast Muffins {gluten free, refined sugar free}-2752

 

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Comments

  1. says

    Our weather is finaaaaally warming up too and it is glorious outside! I’ve been grilling like every single night is how happy I am. LOL. I totally want to devour every single one of these beautiful little muffins! How perfect would these be for Mother’s Day??

  2. Diedre says

    I can’t wait to try this once I finish the Whole30 at the end of April. My comment though is the canola oil. In my reading this is not a healthy oil even organic. Non organic, it’s GMO.
    I’ll try coconut oil or maybe ghee.
    Thanks!

    • She Likes Food says

      Hi Diedre,

      That’s strange, I’ve always thought of canola oil as being a heart healthy oil. I just did some research and it seems like there are a lot of mixed feelings on the subject, some say its great while others disagree. Coconut oil would be a great alternative though! (my husband has high cholesterol which is why I don’t cook with coconut oil very often)

  3. says

    These muffins look like the perfect way to start a day off right! Loving the strawberry banana combination (it always reminds me of smoothies, and therefore, breakfast!) and that these are GF :) Pinning!

  4. Sabrina says

    Hi!
    Do you think if i substituted the GF flour with almond meal or coconut flour this recipe would still work?
    Thanks!

    • She Likes Food says

      Hi Sabrina! Unfortunately I haven’t used either type of flour to make these so I can’t say for sure, but if you are familiar with subbing them I would try it out and see how it works!

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