Ah – these Strawberry Banana Muffins. Where do I begin? I did a recipe trial last year, which turned out nice(ish), but I knew it was not the real deal. Lately, I have been on a quest on finalizing exactly some of those recipes that I had trialed at some stage but never gotten around to properly finishing it. Enter: The Strawberry Banana Muffins recipe you find below.
Now – just a little word on the taste of these beauties: They are kind of like banana bread in muffin form and then have distinct notes and hints of strawberries coming through. I am sure that you could probably also add a bit more liquid and swap the strawberries for chocolate chips at a later stage in the season. Once you are familiar with the basic recipe – the world is your oyster (or banana muffin) here.
What You Will Find In This Post
- Tips and tricks for baking with gluten-free flour
- Why these Strawberry Banana Muffins are good for us
- Easy Swaps and Questions
- How to adjust this recipe to your individual dietary requirements
- Other sweet and gluten-free recipes on the blog
Tips and Tricks for Baking With Gluten-free Flour
Gluten-free flour has slightly different properties than non-gluten-free flour. For one, the “gluten”, the actual glutenous part in flour that makes it bind together, is missing, which is the reason, why we have to replace it with something else. In this instance, we are using chia seeds to create this binding effect. However, the other three important factors are:
- Have your oven sufficiently pre-heated before putting the muffins in
- Do not peak too often, as this will release heat from the oven and gluten-free flour needs steady temperatures
- (Most importantly!) let the muffins cool completely. If you tear into anything that is gluten-free before having sufficiently cooled, it will tear and become soggy in the middle. Still delicious, but you will always wonder where you went wrong in the baking process. You likely did not really – you were just not practicing patience in the end
Why are these Strawberry Banana Muffins good for you?
Let me put a highlight on the sweet, beautiful banana. Bananas contain both a fair amount of fiber, as well as antioxidants. They are also high in vitamin B6, potassium, magnesium, and manganese. Principally, the greener the banana the more starch and fiber it contains. When the banana ripens, these starches turn into sugars. The fiber (called “pectin”) and resistant starch found in bananas slow down the digestive process by moving through the gut more slowly. Slower digestion helps with keeping you full for longer and also aids with moderating blood sugar levels. Additionally, resistant starch is a great food for the good gut bacteria in your large intestine, of which they feed off. This suggests that bananas may also be beneficial for your overall gut health. What a wonderful addition to your diet!!
Easy Swaps and Questions
Can I swap regular flour for gluten-free flour? You sometimes can. But the ratio is not always 1:1. The best ones that work and are fairly similarly in texture are sorghum flour and manioc flour. This recipe is entirely gluten-free by using buckwheat (albeit the name might be slightly confusing) and oats. If you are celiac, be sure to use certified gluten-free oats. I have an entirely free Gluten-free Guide that lays out all those principals, if you sign up to my newsletter.
Can I make gluten-free muffins without eggs? Yes you can, but you will need a binding agent in place of the gluten in flour. For these muffins, we are using ground chia seeds, but apple sauce, ground flax seeds, or xantham gum all can work (just be sure to follow a recipe in question).
Can I freeze these Strawberry Banana Muffins? You absolutely can. Simply let cool completely and freeze in an airtight container for 2-3 months. De-thaw completely before enjoying.
How can I adjust these Strawberry Banana Muffins to my dietary requirements?
This recipe is vegan, as well gluten-free, refined sugar free, and nut-free. Due to the grain content in the recipe, it is not suitable for the paleo lifestyle.
Other Sweet and Gluten-free Recipes on the Blog
If you love this recipe, be sure to check out these other sweet and gluten-free recipes on the blog:
- Strawberry Rhubarb Crumble
- Gluten-free warm, fudgy mug brownie
- Five Minute Mini Cheesecakes
- Ricotta Cream with Cherry Compote
- Cherry Clafoutis
And there you have it for this week. I hope you enjoy these delicious Strawberry Banana Muffins. Perhaps you already get a chance to make them over the weekend. As always, please leave a message, comment, or a rating if you are making this recipe. They help others to find those recipes on the site that are most loved as well. Thank you and happy baking!
Strawberry Banana Muffins
8
muffins20
minutes40
minutesIf you love banana bread – and want a twist of it with some strawberries in it, these Strawberry Banana Muffins are the ideal recipe for you!
Ingredients
- Wet Ingredients
1 cup mashed banana (about 4 small ones or 3 medium-sized ones – ca. 350 gr.)
2 tbsp chia seeds, ground
¼ cup coconut oil (60 gr.), melted
¼ cup (60 ml.) non-dairy milk
¼ cup (60 ml.) maple syrup
1/2 tsp liquid vanilla
- Dry Ingredients
¾ cup (90 gr.) oats
½ cup (100 gr.) buckwheat
¼ cup (38 gr.) xylit – see notes*
1 tsp baking powder
Pinch salt
About 1.5 cup strawberries, finely cut (ca. 300 gr.) – leave 4 whole ones for garnish
How to
- Pre-heat oven to 180 degrees Celsius (350 Fahrenheit) on top and bottom heat. Grease 8 muffin forms
- In a bowl, add the mashed banana, melted coconut oil, non-dairy milk, maple syrup, and liquid vanilla. Stir well to combine. Add the ground chia seeds and combine
- Place both the oats and buckwheat in a blender and blend into a flour. Add to the wet ingredients along with the xylit, baking powder and pinch of salt. Mix everything through until combined
- Wash and de-stem the strawberries and finely cut into bite-sized pieces. Mix carefully under the batter
- Fill the batter into the muffin forms. This recipe makes 8 regular-sized muffins. I did a mix of 4 regular muffins and ca. 15 mini muffins. Cut the remaining strawberries in half and gently press decoratively on top of the muffin form
- Bake the muffins in the oven for ca. 40 minutes (28 for the mini muffins) or until a toothpick comes out clean. Let the muffins cool completely before tearing into them, else the dough will not set and always be wet and soggy in the middle (this is due to the properties of gluten-free baking). Once fully cooled, ENJOY!!!
Notes
- You could also swap the xylit for for some coconut sugar in a 1:1 ratio.
