Healthy Gluten Free Strawberry Banana Muffins
Gluten Free Living – 2016
Healthy Gluten Free Strawberry Banana Muffins are simply awesome! They combine the best of healthy with the best of flavor and texture! They’re filled with a ton of strawberries, bananas and pecans. Every bite is amazing.
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I have made these muffins many, many times trying to get the correct texture, allowing for the muffins to raise enough and yet not be tough. Working with gluten free flour is a real adventure. Certainly all gluten free flours are NOT equal! Cup4Cup is probably one of the better gluten free flours on the market these days. The flavor is good and you don’t have to add extra flour to make up for the deficiency in texture versus wheat flour.
I originally tried to make these muffins with honey. However, that makes the muffins too heavy so they sink too much in the middle. This time I used a coconut sugar which worked perfectly. So as a result of reducing the flour back to the original amount (1 1/2 cups) and substituting coconut sugar for the honey, the muffins turned out spectacularly. They were lighter and fluffier instead of heavy and tough – which is what you really want in a homemade muffin.
Most of you know I have a terrible sweet tooth, but Healthy Gluten Free Strawberry Banana Muffins are just the right treat when I’m trying to watch what I eat and stave off sugar cravings. These lovely muffins use coconut sugar instead of regular cane sugar and other clean-eating ingredients.
These muffins also work better with really overripe bananas so you get the most sweetness into the recipe possible. I added strawberries and pecans and used a gluten free baking mix. You get just enough natural sweetness from the fruit and coconut sugar without spiking your blood sugar levels from using cane sugar or regular flour. Perfect.
Back in early March I baked several homemade gluten free muffins with different fruits so I could stock my freezer with goodies before we moved into our new home. These are my own special treats. I pack them in large plastic containers and then pull them out for a sweet snack one at a time. While these are similar to my Healthy Gluten Free Banana Blueberry Muffins and my Gluten Free Chocolate Chip Banana Muffins, these muffins have pecans which add a nice crunch to the texture.
If you’re looking for a dynamite way to make a healthy version of a delicious favorite, then give Healthy Gluten Free Strawberry Banana Muffins a try. If you enjoy strawberries, this healthy muffin recipe is one you should check out.
When I initially posted this recipe in May 2016, I tried several versions of this recipe before posting. Still, I was not as thrilled with the texture as I could have been. I even had one person complain bitterly about the results. 🙁 I recently remade this recipe (March 2018) and took new pictures. This time the results were phenomenal. They are the perfect treat for any holiday or company breakfast, too. Enjoy this delightful recipe.
Healthy Gluten Free Strawberry Banana Muffins are terrific.
These lovely muffins are great for a holiday breakfast.
If you love strawberries and bananas, you’ll love these muffins.
Here’s what I did.
I used these ingredients. I used Cup4Cup gluten free flour instead of regular flour and substituted coconut sugar for regular sugar.
Melt butter in mixing bowl. Add mashed bananas, an egg, coconut sugar, baking powder, Pink Himalayan sea salt, vanilla and milk.
Whisk ingredients to combine. You don’t need to whisk too heavily. It’s okay to leave banana pieces.
Add gluten free flour, pecans and strawberries.
Stir ingredients with a wooden spoon to combine.
Grease muffin tins. Spoon muffin batter into each tin almost to the top. Sprinkle additional chopped pecans on top and press slightly into each muffin.
Bake at 425 for 5 minutes. Reduce heat to 350 and bake an additional 15-19 minutes or until a toothpick inserted in center comes out clean.
These muffins are a great option if you’re trying to stay away from sugar or have gluten intolerance.
Every bite of Healthy Gluten Free Strawberry Banana Muffins will have you salivating.
This is an easy clean-eating way to satisfy sweet tooth cravings.
Here’s the recipe.
HEALTHY GLUTEN FREE STRAWBERRY BANANA MUFFINS
(My own concoction)
Healthy Gluten Free Strawberry Banana Muffins
Equipment
- 1 12-tin regular muffin pan
- 1 large mixing bowl
- 1 whisk
- 1 wooden spoon
- 1 sharp knife to cut strawberries
- 1 nut chopper if nuts are not previously chopped
- measuring cups
- measuring spoons
Ingredients
- 1 1/2 cups Cup4Cup Gluten free flour or 1 1/2 cups of regular flour
- 1/2 cup coconut sugar or use regular sugar
- 2 tsp. aluminum free baking powder
- 1/2 tsp. pink Himalayan sea salt
- 3 large over-ripe bananas mashed
- 1 large egg
- 1/2 cup unsalted butter melted (1 stick)
- 1 tsp. vanilla extract
- 1/4 cup 2% milk you can also substitute cream or half-and-half
- 2 to 2 1/2 cups strawberries diced (I used one pound)
- 1 1/2 cups pecans chopped, (measure after chopping) divided use
Instructions
- Grease 12 extra large muffin tins with coconut oil.
- Preheat oven to 425°.
- Melt butter.
- Add coconut sugar, baking powder, salt, bananas, egg, vanilla and milk in a large mixing bowl and mix with a whisk.
- It’s okay to leave some of the lumps from the bananas.
- Add GF flour, strawberries and 1 cup pecans.
- Stir gently with a wooden spoon just until combined.
- Don’t overmix the batter.
- Spoon batter evenly into each greased muffin tin.
- Sprinkle remaining pecans over top of muffins.
- Bake at 425° for 5 minutes.
- Adjust temperature to 350°.
- Continue baking an additional 15-19 minutes or until a toothpick inserted in center comes out clean. Cool.
- Yield: 12 extra large muffins or about 14-16 regular sized muffins.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
- 2 1/2 cups Pamela’s gluten free baking and pancake mix
- 2/3 cup raw honey
- 2 tsp. aluminum free baking powder
- ½ tsp. pink Himalayan sea salt
- 3 large over-ripe bananas, mashed
- 1 large egg
- ½ cup (1 stick) Land O’ Lakes unsalted butter, melted
- 1 tsp. vanilla
- ¼ cup half-and-half, cream or milk
- 2 cups strawberries, diced
- 1 ½ cups chopped pecans, divided use
- Grease 12 extra large muffin tins with coconut oil.
- Preheat oven to 425°.
- Melt butter.
- Add honey, baking powder, salt, bananas, egg, vanilla and half-and-half in a large mixing bowl and mix with a whisk.
- It’s okay to leave some of the lumps from the bananas.
- Add flour, strawberries and 1 cup pecans.
- Stir gently with a wooden spoon just until combined.
- Don’t overmix the batter.
- Spoon batter evenly into each greased muffin tin.
- Sprinkle remaining pecans over top of muffins.
- Bake at 425° for 5 minutes.
- Adjust temperature to 350°.
- Continue baking an additional 15-19 minutes or until a toothpick inserted in center comes out clean. Cool. Yield: 12 extra large muffins or about 14-16 regular sized muffins.
Healthy Gluten Free Strawberry Banana Muffins are lovely with fresh strawberries and Ham and Cheese Breakfast Muffins.
The texture of these muffins is wonderful.
Serve these muffins with your favorite breakfast casserole for one fantastic breakfast. Enjoy.
You may also enjoy these delicious recipes!
Strawberry Pecan Streusel Muffins
Gluten Free Strawberry Banana Streusel Muffins
Healthy Gluten Free Strawberry Banana Muffins
Equipment
- 1 12-tin regular muffin pan
- 1 large mixing bowl
- 1 whisk
- 1 wooden spoon
- 1 sharp knife to cut strawberries
- 1 nut chopper if nuts are not previously chopped
- measuring cups
- measuring spoons
Ingredients
- 1 1/2 cups Cup4Cup Gluten free flour or 1 1/2 cups of regular flour
- 1/2 cup coconut sugar or use regular sugar
- 2 tsp. aluminum free baking powder
- 1/2 tsp. pink Himalayan sea salt
- 3 large over-ripe bananas mashed
- 1 large egg
- 1/2 cup unsalted butter melted (1 stick)
- 1 tsp. vanilla extract
- 1/4 cup 2% milk you can also substitute cream or half-and-half
- 2 to 2 1/2 cups strawberries diced (I used one pound)
- 1 1/2 cups pecans chopped, (measure after chopping) divided use
Instructions
- Grease 12 extra large muffin tins with coconut oil.
- Preheat oven to 425°.
- Melt butter.
- Add coconut sugar, baking powder, salt, bananas, egg, vanilla and milk in a large mixing bowl and mix with a whisk.
- It’s okay to leave some of the lumps from the bananas.
- Add GF flour, strawberries and 1 cup pecans.
- Stir gently with a wooden spoon just until combined.
- Don’t overmix the batter.
- Spoon batter evenly into each greased muffin tin.
- Sprinkle remaining pecans over top of muffins.
- Bake at 425° for 5 minutes.
- Adjust temperature to 350°.
- Continue baking an additional 15-19 minutes or until a toothpick inserted in center comes out clean. Cool.
- Yield: 12 extra large muffins or about 14-16 regular sized muffins.
9 Comments
Ways To Use Ripe or Overripe Bananas – Can't Stay Out of the Kitchen
May 27, 2020 at 1:45 pm
[…] Healthy Gluten Free Strawberry Banana Muffins […]
ROZINA
September 9, 2018 at 6:27 am
Hi. I surely want to try these with a little variation. Ps guide me as I intend to use mangoes instead of bananas and use frozen strawberries. Also how can I make it vegan? Tks
Teresa
September 9, 2018 at 11:27 am
Hey Rozina, I actually have one of these called Healthy Gluten Free Mango Muffins. You may want to try that recipe. If you can find a substitute for the eggs, you can possibly make this vegan. You can substitute coconut milk for milk or cream. You may be able to substitute coconut oil for the butter in the recipe. Enjoy.
ROZINA
September 10, 2018 at 3:19 am
Thanks a lot. Will try and post my comments.
Teresa
September 10, 2018 at 2:17 pm
Great, thanks.
Healthy Gluten Free Blackberry Muffins – Can't Stay Out of the Kitchen
June 25, 2016 at 10:52 am
[…] for healthier alternatives for my sweet tooth, so I made muffins with chocolate chips, blueberries, strawberry/banana and mango along with blackberries. Then after baking, I stocked the muffins in my freezer so I […]
Healthy Gluten Free Mango Muffins – Can't Stay Out of the Kitchen
May 16, 2016 at 10:19 am
[…] ours, and my Healthy Gluten Free Banana Blueberry Muffins are terrific in their own right. Even my Healthy Gluten Free Strawberry Banana Muffins were a huge success. I also enjoyed the ones I made with blackberries. But this batch had to have […]
scarletta
May 11, 2016 at 11:57 am
These were not good at all.. Bake time was wrong (not long enough) and recipe does not say when to put the melted butter into the mix. These just did not taste good at all, according to my husband and he will eat just about anything. Says a lot when he doesn’t like them..
Teresa
May 11, 2016 at 12:07 pm
Hi, Scarletta. I’m sorry you didn’t like them. The third instruction says to melt butter (after preheating the oven and greasing muffin tins.) Then you add the other ingredients. Each oven is different, that’s why my instructions include a line that states to wait until a toothpick inserted in center comes out clean. Some ovens may take longer, some shorter. While these muffins aren’t as sweet as they would be if they were made with regular sugar, we found them a great and healthy alternative. Have a great week.