Ingredients
Scale
- 2 cups gluten free flour (make sure blend has xantham gum included)
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup coconut sugar
- 1/2 cup canola oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 bananas, mashed
- 2 cups chopped fresh strawberries
- 1/2 cup chopped walnuts (optional)
Instructions
- Pre-heat oven to 325 degrees Fahrenheit. In a medium sized bowl, mix together the flour, baking soda and salt.
- In a large bowl, beat together the sugar and oil. Then add the eggs, vanilla and mashed banana and mix again. Add the flour mixture to the wet mixture and mix until combined. Fold in the walnuts and strawberries with a large spoon.
- Line a muffin tin with papers (or grease the muffin tins) and fill them until the batter reaches the top of the lines (a large ice cream scoop works well). Bake muffins until a toothpick inserted in the middle comes out clean, about 25 minutes.
- Cool muffins on a wire rack. Muffins are best stored in an air tight container in the refrigerator for up to 5 days. Recipes makes 16-18 muffins.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Breakfast, Gluten Free
Nutrition
- Serving Size: 1 muffin
- Calories: 198
- Sugar: 15 g
- Sodium: 109 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 23 mg