Mini Muffin on plate
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Gluten-Free Strawberry-Banana Mini-Muffins

Gluten-Free Strawberry Banana Mini-Muffins Recipe refined sugar-free, dairy-free and vegan. Healthy go-to snack to grab at any time. Tender and moist.
Prep Time6 mins
Cook Time15 mins
Total Time21 mins
Course: Breakfast
Cuisine: American
Keyword: 4th Of July Recipe, Banana Bread, Banana Muffins, Breakfast, Muffin Recipe, Muffins, Strawberry Banana Muffins, Strawberry Muffins
Servings: 48 servings
Calories: 71kcal



  • 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


  • 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.


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.