These gluten-free strawberry banana muffins are incredibly moist, and the combination of strawberries and bananas gives them a wonderful flavor. Serve them for breakfast, brunch, or snack time. For another delicious muffin recipe, be sure to try my gluten-free blueberry muffins.
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These delicious muffins are probably some of my favorite muffins ever. They are so moist and tender that it’s hard not to eat just one.
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Ingredients
gluten-free flour
baking powder
baking soda
sea salt
sugar
dairy-free butter, softened
eggs
vanilla
almond milk
chopped strawberries
chopped bananas
Gluten-Free Flour: My favorite gluten-free and dairy-free flour blends are Better Batter and Pamela’s Artisan Blend. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend, be sure that it contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour.
Dairy-Free Butter: Country Crock Plant Butter (with Avocado Oil), Smart Balance, or Earth Balance. Sit it out on the countertop for about 10-20 minutes to soften at room temperature.
Strawberries: You can use fresh or frozen strawberries. If using frozen strawberries, let them thaw for about 5-10 minutes before chopping.
Bananas and strawberries are the star ingredients in these muffins. They should be cut into similar sizes, between 1/2 inch and 1/4 inch.
Instructions
- Preheat oven to 350°. Prepare a muffin pan by spraying it with cooking oil or lining it with cupcake liners.
- Whisk together the gluten-free flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Using a hand or stand mixer, cream together the softened dairy-free butter and sugar in a large bowl.
- Then, beat in the eggs and vanilla. Next, mix in the almond milk.
- Add the flour mixture to the batter and mix until combined. Then, fold in the chopped strawberries and bananas.
- Fill muffin cups about 3/4 full. Bake at 350° for 30 minutes or until golden brown and a toothpick test comes out clean.
- Remove from the oven and let the muffins sit in the pan for about 5 minutes to finish cooking and setting up.
- Use a butter knife or a plastic knife to run around the edges of the muffins to loosen them before lifting them out of the pan. Carefully lift the muffins out of the pan and place them on a wire rack to continue to cool.
Storing
Store: Allow the muffins to completely cool before storing them in a covered container for up to 2-3 days or in the refrigerator for up to 5 days.
Freezing: Cool the muffins completely before wrapping and freezing. To freeze, place them in a freezer bag and remove excess air. You can also wrap them in plastic wrap and then foil. They can be frozen for up to 3 months.
More gluten-free muffin recipes you’ll love
Strawberry Banana Muffins (Gluten-Free)
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Oven
- Diet: Gluten Free
Description
These muffins have a moist and tender crumb with a wonderful flavor. Enjoy them for breakfast, brunch, or for a coffee break.
Ingredients
- 2 cups gluten-free flour*
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 cup sugar
- ½ cup dairy-free butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup almond milk
- 1 cup strawberries, chopped (fresh or frozen)
- ½ cup bananas, chopped
Instructions
- Preheat oven to 350°. Prepare a muffin pan by spraying it with cooking oil or lining it with cupcake liners.
- Whisk together the gluten-free flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Using a hand or stand mixer, cream together the softened dairy-free butter and sugar in a large bowl.
- Then, beat in the eggs and vanilla. Next, mix in the almond milk.
- Add the flour mixture to the batter and mix until combined. Then, fold in the chopped strawberries and bananas. Fill muffin cups about 3/4 full. Bake at 350° for 30 minutes or until golden brown and a toothpick test comes out clean.
- Remove from the oven and let the muffins sit in the pan for about 5 minutes to finish cooking and setting up.
- Use a butter knife or a plastic knife to run around the edges of the muffins to loosen them before lifting them out of the pan. Carefully lift the muffins out of the pan and place them on a wire rack to continue to cool.
Notes
Gluten-Free Flour: My favorite gluten-free and dairy-free flour blends are Better Batter and Pamela’s Artisan Blend. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend, be sure that it contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour.
Dairy-Free Butter: Country Crock Plant Butter (with Avocado Oil), Smart Balance, or Earth Balance. Sit it out on the countertop for about 10-20 minutes to soften at room temperature.
Strawberries: You can use fresh or frozen strawberries. If using frozen strawberries, let them thaw for about 5-10 minutes before chopping.
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