Strawberry Banana Bread Muffins Recipe
Delicious and moist Strawberry Banana Bread Muffins made with coconut flour and naturally sweetened with maple syrup. These muffins combine ripe bananas, fresh strawberries, and a hint of vanilla for a healthy and flavorful treat perfect for breakfast or a snack.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Wet Ingredients
- 2 bananas
- 4 large eggs
- 1/2 cup maple syrup
- 1 tsp pure vanilla extract
- 1/4 cup melted butter
- 1/3 cup arrowroot powder
Dry Ingredients
- 1 cup coconut flour
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1 1/2 cup sliced strawberries
- 2 tsp arrowroot powder
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with muffin liners to prevent sticking.
- Blend Wet Ingredients: In a blender, combine the bananas, eggs, maple syrup, vanilla extract, and melted butter. Blend until the mixture is smooth. Transfer this to a large mixing bowl.
- Incorporate Arrowroot Powder: Whisk 1/3 cup arrowroot powder into the blended wet ingredients. Let this mixture sit for 2-3 minutes to allow thickening.
- Mix Dry Ingredients: In a medium bowl, whisk together the coconut flour, baking soda, and sea salt until well combined.
- Combine Wet and Dry Ingredients: Pour the dry ingredient mixture into the wet ingredients and stir gently with a wooden spoon to combine. Avoid overmixing to keep muffins tender.
- Prepare Strawberries: Toss 1 cup of the sliced strawberries with 2 teaspoons arrowroot powder to prevent them from sinking and fold them gently into the batter.
- Fill Muffin Cups: Spoon the batter into the prepared muffin liners, filling them about three-quarters full. You can fill higher if using parchment cup liners.
- Top with Strawberries and Bake: Place the reserved 1/2 cup strawberries on top of the batter in each muffin cup for a lovely presentation and extra strawberry flavor. Bake for 25-30 minutes or until the tops are browned and a toothpick inserted comes out clean.
- Cool Muffins: Remove the muffins from the oven and let them cool on a wire rack for 15-30 minutes before serving.
Notes
- Vegan Variation: Substitute eggs with flax or chia eggs (1 tbsp ground flaxseed or chia seeds mixed with 3 tbsp water per egg) and butter with coconut oil.
- Ensure bananas are very ripe for natural sweetness and moisture.
- If you don’t have arrowroot powder, cornstarch can be used as an alternative thickener.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week.
