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Strawberry Banana Muffins {with Coconut Flour} Recipe

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3.8 from 10 reviews

Delight in these moist and naturally sweet Strawberry Banana Muffins made with nutrient-rich coconut flour and almond butter. Perfectly balanced with ripe bananas, fresh strawberries, and a hint of maple syrup, these muffins are a wholesome, gluten-free treat ideal for breakfast or a snack.

  • Total Time: 30 minutes
  • Yield: 8 muffins

Ingredients

Wet Ingredients

  • 1 cup ripe bananas (approximately 2 medium bananas)
  • 1/2 cup strawberry slices
  • 1/2 cup almond butter
  • 2 eggs, room temperature
  • 1/3 cup maple syrup
  • 1 tsp vanilla bean paste

Dry Ingredients

  • 1/4 cup coconut flour
  • 1 tsp baking powder
  • 1/4 cup coconut sugar (optional)

For Greasing and Topping

  • Coconut oil for greasing muffin cups
  • Extra strawberry slices (optional, for topping)
  • Coconut flakes (optional, for topping)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the ideal baking temperature while you prepare the batter.
  2. Mix Wet Ingredients: In a bowl, mash the ripe bananas or use a hand mixer to combine the bananas, almond butter, room temperature eggs, maple syrup, and vanilla bean paste until the mixture is smooth and homogenous.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the coconut flour, baking powder, and optional coconut sugar to evenly distribute the leavening and sweetener.
  4. Fold in Strawberries: Gradually mix the dry ingredients into the wet mixture, then gently fold in the strawberry slices to avoid breaking them apart.
  5. Prepare Muffin Pan: Grease muffin cups or the muffin pan thoroughly with coconut oil to prevent sticking.
  6. Fill Muffin Cups: Evenly divide the muffin batter among the cups, filling each nearly to the top for nicely sized muffins.
  7. Add Toppings: Optionally, place extra strawberry slices and sprinkle coconut flakes on top of each muffin for added flavor and a decorative touch.
  8. Bake the Muffins: Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center comes out clean, indicating doneness.
  9. Cool and Store: Allow the muffins to cool for 10 minutes in the pan before transferring them to a cooling rack. Store cooled muffins in airtight containers in the fridge or freezer to maintain freshness.

Notes

  • Using room temperature eggs helps the batter mix more smoothly and evenly.
  • The optional coconut sugar adds extra sweetness but can be omitted for a lower sugar version.
  • Mashing bananas well ensures even distribution of flavor and moisture throughout the muffins.
  • For best texture, avoid overmixing after combining wet and dry ingredients to keep the muffins light and tender.
  • These muffins are gluten-free and naturally sweetened, making them a healthier snack option.
  • Store muffins in the refrigerator for up to 5 days or freeze for up to 2 months for longer storage.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://iamstarved.com/strawberry-banana-muffins-with-coconut-flour-recipe/