Strawberry Banana Mini Muffins

Strawberry Banana Mini Muffins

My recipes are grain free, refined sugar free and most are dairy free. I love muffins for breakfast, a quick snack or even dessert. I had brown bananas on the counter and strawberries in my fridge. Here is another one of my older recipes that I transformed to be grain free, refined sugar free and dairy free. Strawberries and bananas just go together. One of the first things I ever made was a banana and strawberry whipped cream trifle. Not only are these muffins yummy but the look pretty. If your not grain free just substitute regular flour in this recipe. I have found that Walmart sells canned  Thai Coconut Milk cheapest for $1.74. I purchase six cans at a time and stock up. I also really enjoy Tropical Traditions for coconut oil.  I have found that monk fruit sugar, coconut sugar and cassava flour are cheapest at Amazon. This recipe makes 30 – 48 mini muffins. Great for Mother’s Day or Valentines Day. My muffin paper liners are Swedish and from IKEA and are taller than USA ones. I got 30 mini muffins. If I had used mini muffin paper liners from the USA I would have got more muffins.

Ingredients

2 1/2 cups cut up strawberries

7 or so big strawberries cut up in small pieces to decorate tops of muffins

2 1/2 cups mashed ripe bananas

1 tablespoon balsamic vinegar

2 beaten eggs

1/2 cup coconut sugar

1/2 cup monk fruit sugar

1 teaspoon vanilla

1/2 teaspoon strawberry extract

1/2 cup melted coconut oil

1/4 cup canned coconut milk

2 cups cassava flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

 

Directions

Preheat oven to 375 degree F. Oil or place muffin paper liners into a mini or regular sized muffin tin place aside. Place one cup of strawberries in a food processor with 1/4 cup coconut sugar and canned coconut milk and process until liquid. Place 1 1/2 cup strawberries in a bowl with balsamic vinegar, 1/4 cup coconut sugar, vanilla, strawberry extract and stir until combined. Mix together the liquid strawberries with the chopped balsamic strawberries. Peel and mash brown bananas. Once bananas are mashed combine them with strawberry mixture. Add beaten eggs, melted oil and monk fruit sugar to strawberry and banana mixture. In a separate bowl combine cassava flour, baking soda, baking powder and salt together. Lastly mix combined flour with strawberry and banana mixture. Take one small piece of the remaining cut up strawberries and place upright inside muffin tin or muffin liner and press down. Take a small cookie scoop and scoop up some of the muffin batter and place inside oiled muffin tins or muffin paper liners. Continue until batter is out. Place in preheated oven and bake 11- 18 minutes. Remove from oven allow to cool and serve.

 

4 Comments Add yours

  1. JLyn says:

    Thanks for sharing! I am sensitive to gluten so I love finding new recipes that I can eat.

    Like

    1. Thanks. I am so glad that I am able to help. These muffins are so yummy. If you make these let me know what you think.

      Like

    2. Awesome! Glad to help. Thanks. Let me know if you try them. Have an awesome day.

      Like

  2. Chic Party Chick says:

    Wow these look so delish! Definitely trying the recipe soon.

    Like

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