Go Back
+ servings

Gluten Free Strawberry Banana Muffins

Gluten Free Strawberry Banana Muffins make a delicious protein-packed breakfast or on-the-go snack that are mom and kid-approved. 
Course Breakfast, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12
Calories 145 kcal
Author Jereann Zann - Celiac Mama


  • 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


  1. Preheat your oven to 350 degrees. Chop the strawberries into bite sized pieces and set aside.
  2. Beat the eggs in a mixing bowl.
  3. Puree the banana, should make 1/2 cup of puree, and add it to the mixing bowl.
  4. Add the coconut oil and almond milk to the bowl and mix all the wet ingredients by hand together until smooth.
  5. Add the almond flour and baking powder to the bowl and mix until smooth.
  6. Pour the batter into muffin cups until they are filled half way.
  7. Add 4-5 bite sized strawberry pieces to each muffin cup.
  8. Fill the rest of the muffin cup with batter until 3/4 full.
  9. Add 4-5 more strawberry pieces to the tops of the muffins.
  10. Bake for 20 minutes, until the tops are golden brown and a toothpick comes out clean.

Recipe Notes

These freeze well, so make extra so that next time you can just take them out of the freezer the night before.

Nutrition Facts
Gluten Free Strawberry Banana Muffins
Amount Per Serving
Calories 145 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Cholesterol 40mg13%
Sodium 22mg1%
Potassium 118mg3%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 3g3%
Protein 5g10%
Vitamin A 70IU1%
Vitamin C 6.4mg8%
Calcium 63mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.