Healthy Gluten Free Strawberry Banana Muffins
These delicious muffins are healthy, clean eating and gluten free. Strawberries, bananas and pecans provide wonderful flavor & texture. These are great for a holiday breakfast.
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 chopped pecans 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
NOTE: My personal preference is to use a gluten free flour that's NOT Pamela's baking mix. I prefer Cup4Cup.
© Can’t Stay Out of the Kitchen
[nutrition-label]Nutrition
Calories: 305kcalCarbohydrates: 32gProtein: 4gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 176mgPotassium: 256mgFiber: 5gSugar: 15gVitamin A: 300IUVitamin C: 48.7mgCalcium: 90mgIron: 1.1mg
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