Gluten Free Strawberry Banana Muffins make a delicious protein-packed breakfast or on-the-go snack that are mom and kid-approved.
As a busy mom managing a household of energetic toddlers and working full time, I often find myself trying to find ways to save time without compromising the important things. I like to call this “working smarter, not harder” and when it comes to food that means simple recipes that are very nutritious.
The mornings are often the craziest in my house, trying to get everyone up, well fed and out the door; and I’ve found that muffins work the best for breakfast. We make all different kinds – banana, blueberry, chocolate chip, and strawberry – and I decided it was time to come up with a new flavor. This time though, I wanted to see if I could develop a recipe with no added sugar that was grain free and higher in protein.
I love the texture of Barney Butter’s blanched almond flour, so I knew that I would start with that as a main ingredient. After three tries in the kitchen, I’m happy to say that I made delicious Gluten Free Strawberry Banana Muffins that are mom and kid-approved! I knew I had a winner when my daughter begged for more and didn’t have a sugar crash afterwards.
The Gluten Free Strawberry Banana Muffins recipe has only 7 ingredients, can be prepared in 5 minutes, and only cooks for 15 minutes in the oven. It works great for breakfast, and the muffins are also good for lunch boxes and after work out snacks since they’re packed with protein and banana. Here is the simple recipe so you can make some too.
Gluten Free Strawberry Banana Muffins
- 2 ripe bananas
- 8-10 ripe strawberries
- 2 cups Barney Butter blanched almond flour
- 1/2 tsp baking powder
- 1 tsp coconut oil
- 3 eggs
- 1/4 cup almond milk
Preheat your oven to 350 degrees. Chop the strawberries into bite sized pieces and set aside.
Beat the eggs in a mixing bowl.
Puree the banana, should make 1/2 cup of puree, and add it to the mixing bowl.
Add the coconut oil and almond milk to the bowl and mix all the wet ingredients by hand together until smooth.
Add the almond flour and baking powder to the bowl and mix until smooth.
Pour the batter into muffin cups until they are filled half way.
Add 4-5 bite sized strawberry pieces to each muffin cup.
Fill the rest of the muffin cup with batter until 3/4 full.
Add 4-5 more strawberry pieces to the tops of the muffins.
Bake for 20 minutes, until the tops are golden brown and a toothpick comes out clean.
These freeze well, so make extra so that next time you can just take them out of the freezer the night before.