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!
PrintStrawberry Banana Breakfast Muffins {Gluten Free, Refined Sugar Free}
- Total Time: 45 minutes
- Yield: 16 1x
Ingredients
- 2 cups gluten free flour (make sure blend has xantham gum included)
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup coconut sugar
- 1/2 cup canola oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 bananas, mashed
- 2 cups chopped fresh strawberries
- 1/2 cup chopped walnuts (optional)
Instructions
- 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.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Breakfast, Gluten Free
Nutrition
- Serving Size: 1 muffin
- Calories: 198
- Sugar: 15 g
- Sodium: 109 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 23 mg
Sarah @Whole and Heavenly Oven 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??
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)
Medha @ Whisk & Shout 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!
Ashley@CookNourishBliss says
Strawberries are just the best! And there finally have been some good looking ones by us lately! These muffins sound like a perfect snack to me! Or dessert … or breakfast… 🙂
Jess @ Flying on Jess Fuel says
Yes!! I’m obsessed with muffins lately. They are just so easy to grab and go. And I can’t get enough fresh strawberries this spring! These muffins look perfect!
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!
Viviana says
Is there a vegan version of this recipe? Would love to try
She Likes Food says
Hi Viviana, I haven’t made a vegan version but I think they would work ok if you just just replaced the egg with a flax egg 🙂
Carina says
What would be the nutritional info on these?
She Likes Food says
I’ve just added the nutritional information 🙂
Laura says
Hi there! I followed this recipe to the t but my batter came out really sticky and my muffins didn’t rise. The only modification I made was doubling the recipe but I’ve done that with others and never had an issue.
She Likes Food says
Hmmm, I’m sorry they didn’t rise. What kind of gluten free flour did you use?
Kacey says
Would these muffins work with all-purpose flour (obviously they would no longer be GF). Also, what is the reason for coconut sugar? Just because it is better for you than white sugar? Thanks!
She Likes Food says
Yes, they would! I just like to use coconut sugar in my recipes since it’s unrefined but you could sub it for brown sugar instead if you like 🙂