Gluten-Free Strawberry-Banana Mini-Muffins
Gluten-Free Strawberry Banana Mini-Muffins Recipe is a moist and healthy go-to snack for breakfast or lunch. Every bite is full of fruit.
Servings 48 servings
Calories 71kcal
Equipment
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 cup melted coconut oil
- 1/4 cup canned coconut milk
- 1 cups cassava flour
- 1 cup " class="wprm-recipe-ingredient-link" target="_blank">almond 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.2 1/2 cups mashed ripe 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.7 large cut-up strawberries in small pieces
- 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
Serving: 48g | Calories: 71kcal | Carbohydrates: 11g