Gluten-Free Strawberry Banana Mini-Muffins

Gluten-Free Strawberry Banana Mini-Muffins moist, tender, and healthy. As a matter of fact, they are the perfect go-to snack. Perfect to pack for lunch, picnic at the park, or after school treat. Not to mention these tasty little bites are perfect for breakfast with or without coffee. In fact, if you love strawberries then you are going to love these tasty little treats.

In all honesty, I love muffins for breakfast, a quick snack, or even dessert. Subsequently, I am always looking for other ways to use up brown bananas.  Nevertheless, I had brown bananas on the counter and strawberries in my fridge. Strawberries and bananas just go together. Therefore, I wanted to create a recipe using both bananas and strawberries. Not only are these muffins yummy but they look pretty.   I have found that monk fruit sweetener and coconut sugar, are the cheapest at Amazon. Furthermore, read my blog posts about Cassava Flour Information and Monk Fruit Sweetener Information to learn more about these two ingredients.

Notes:

At any rate, this recipe makes 30 – 48 mini muffins. Great for Valentines’ Day, Mother’s Day, Father’s Day, or anytime. In any case, my muffin paper liners are Swedish and from IKEA and are taller than USA ones. As a result, I got 30 mini muffins. If I had used mini muffin paper liners from the USA I would have got more muffins.

In conclusion, these muffins are dairy-free, refined sugar-free, and vegan. Perfect for those who are gluten-free, celiac, AIP, GAPS, and Paleo.

Needless to say, these are often eaten at my house on Valentines’ Day and Mother’s Day. Nevertheless, if you love strawberries you will love these muffins.

These muffins go well with Gluten-Free Ham and Bacon Quiche or Maple Turkey Breakfast Sausage.

Gluten-Free Strawberry Banana Mini-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 sweetener
• 1 teaspoon vanilla
• 1/2 teaspoon strawberry extract *optional
• 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

First, preheat the oven to 375 degrees F. Second, oil or place muffin paper liners into a mini or regular-sized muffin tin place aside. Thirdly, 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 the 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 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. Take one small piece of the remaining cut up strawberries and place upright inside a muffin tin or muffin liner and press down.  Place in preheated oven and bake 10 -12 minutes for mini muffins. If using large muffin tins bake 15- 20 minutes. Remove from oven allow to cool and serve.

Save Save Recipe!

Print Pin

4.8 from 5 votes

Gluten-Free Strawberry-Banana Mini-Muffins

Gluten-Free Strawberry Banana Mini-Muffins Recipe is a moist and healthy to go to snack for breakfast or lunch. Every bite is full of fruit.

Course Breakfast

Cuisine American

Keyword 4th Of July Recipe, Banana Bread, Banana Muffins, Breakfast, Muffin Recipe, Muffins, Strawberry Banana Muffins, Strawberry Muffins

Prep Time 6 minutes

Cook Time 15 minutes

Total Time 21 minutes

Servings 48 servings

Calories 71kcal

Equipment

Muffin Tins or Mini Muffin Tins

Ingredients

• 2 1/2 cups cut-up strawberries
• 7 large cut-up strawberries in small pieces to decorate tops of muffins
• 2 1/2 cups mashed ripe bananas
• 1 tbsp balsamic vinegar
• 2 beaten eggs
• 1/2 cup coconut sugar
• 1/2 cup monk fruit sweetener
• 1 tsp vanilla
• 1/2 tsp strawberry extract optional
• 1/2 cup melted coconut oil
• 1/4 cup canned coconut milk
• 2 cups cassava flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp pink salt

Instructions

• First, preheat oven to 375 degrees F.
• Second, oil or place muffin paper liners into a mini or regular-sized muffin tin place aside.
• Thirdly, 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 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.
• Take one small piece of the remaining cut up strawberries and place upright inside a muffin tin or muffin liner and press down.
• Place in preheated oven and bake 10 -12 minutes for mini muffins. If using large muffin tins bake 15- 20 minutes.
• Remove from oven allow to cool and serve.

Notes

Nutrition Facts
Servings 48.0
Amount Per Serving
Calories 71
% Daily Value *
Total Fat 3 g	4 %
Saturated Fat 2 g	11 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 8 mg	3 %
Sodium 40 mg	2 %
Potassium 73 mg	2 %
Total Carbohydrate 11 g	4 %
Dietary Fiber 0 g	2 %
Sugars 4 g
Protein 0 g	1 %
Vitamin A	0 %
Vitamin C	2 %
Calcium	6 %
Iron	0 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Nutrition

Calories: 71kcal