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Healthy Gluten Free Strawberry Banana Muffins | Can't Stay Out of the Kitchen | We loved how these amazing #muffins turned out. They're filled with #bananas #strawberries & #pecans & made with #glutenfree flour & coconut sugar. Perfect for a #holiday #breakfast like #MothersDay or #FathersDay.

Healthy Gluten Free Strawberry Banana Muffins

Teresa Ambra
Healthy Gluten Free Strawberry Banana Muffins are phenomenal! These delicious muffins are healthy, clean eating and gluten free. Strawberries, bananas and pecans provide wonderful flavor & texture. If you're looking for a great weekend, company or holiday breakfast idea, these are wonderful.
1 from 1 vote
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Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 12
Calories 275 kcal

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

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: 275kcalCarbohydrates: 29gProtein: 4gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 36mgSodium: 167mgPotassium: 234mgFiber: 4gSugar: 11gVitamin A: 296IUVitamin C: 21mgCalcium: 96mgIron: 1mg
Keyword bananas, breakfast, brunch, gluten free, muffins, strawberries
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