top of page
  • Alison Elliott

Strawberry Banana Muffins (V & GF)

Prep Time: 10 Minutes Cook Time: 30 Minutes

Total Time: 40 Minutes


1 Banana (mashed)

1tbsp. Bob's GF Red Mill Egg Replacer (+ 2 tbsp. Water)

2 tbsp. Coconut oil (melted 30 seconds in microwave)

1/2 c. Light brown sugar

1/2 tsp. Vanilla

1 c. All purpose gluten free flour

1/2 tsp. Baking soda

1/2 tsp. Baking powder

1/8 tsp. Salt

1 1/2 c. Strawberries (sliced)


Preheat the oven to 350 degrees. Line or grease a muffin tin. This recipe yields 9 muffins. Mix 1 tbsp. of egg replacer and 2 tbsp. of water in a medium bowl and let it sit for 2 minutes. Add the mashed banana, coconut oil, light brown sugar, and vanilla. Mix the ingredients together well. Next, add the gluten free flour, baking soda, baking powder, and salt. Once all of the ingredients are mixed together add 1 c. of fresh sliced strawberries. Transfer the mixture to 9 muffin tins using a 1/4 measuring cup. Top the muffins with the additional 1/2 c. fresh sliced strawberries. Bake for 30 minutes.

Serving Size: 9

Calories: 117 per muffin

bottom of page