Who doesn’t love the combination of strawberry and banana? It is heavenly! Now, imagine that in your morning muffin with a cup of coffee. Sounds good right? What if I told you this was super easy to put together and everyone from children to adults would enjoy? Even those with dietary restrictions will appreciate this recipe. It is a great way to utilize both bananas and strawberries that are on the verge of going bad and making something amazing out of them. Check out the recipe below!
Servings: approx. 16 muffins
Total Time: approx. 45 min
2 cups Gluten Free Flour (Bob’s Red Mill Baking Flour 1:1) (This may also work just as well with coconut flour and almond flour) (If not Gf- use all purpose flour)
3 ripe mashed bananas
1 1/4 cup finely diced ripe strawberries
1 tsp vanilla
2 tbsp of almond milk (or regular milk or any other nut milk)
1 tsp of ground cinnamon
6 tbsp of melted coconut oil (you can use butter)
3/4 cup coconut sugar or brown sugar
1 tsp baking powder
1 tsp baking soda
Pinch of salt
1/2 cup chopped walnuts (you can use almonds or pecans)
Crumble topping (optional)
1/2 cup flour of choice
1/4 cup coconut sugar or brown sugar
1/4 tsp of ground cinnamon
3 tbsp of melted coconut oil or butter
Mix these all together with your hands until it is a nice crumble. Set aside to top the muffins with.
Preheat oven to 375 F.
Spray the muffin pan with nonstick spray or use cupcake liners. *I spray my liners too.
In a bowl, mix together the flour, baking soda and powder, cinnamon and salt.
Add to that dry mixture the strawberries and make sure they are well coated. This will likely prevent them from sticking to the bottom of the muffin. Set aside.
In another large bowl, mix together the melted coconut oil, sugar, egg, vanilla, mashed bananas, and milk of choice. *I used my Kitchen aid on medium speed with the paddle attachment. You can use a good whisk or spatula and mix thoroughly.
Pour the dry ingredients into the wet and mix until combined. Add the walnuts at this point and mix again briefly or fold them in.
Spoon the batter into the liners, add about 2-3 large tbsp. Top with the crumble if desired. Don’t push down the crumble just sprinkle on top well. *This is optional.
Then bake for about 20-25 minutes. Keep your eye on them after 20 minutes and use the toothpick method to make sure it is baked through. Once done, set aside and allow to cool to room temperature and enjoy.
These can be stored for a few days on room temperature or stay well in the fridge for about a week.