Gluten Free Strawberry Banana Muffins are a protein-packed, mom-and-kid-approved breakfast or grab-and-go snack.
As a busy mom raising energetic toddlers while working full time, I look for ways to save time without sacrificing nutrition. Mornings can be hectic, and simple, wholesome recipes make a big difference. Muffins are my go-to: easy to prepare, portable, and loved by the whole family. After experimenting, I developed a grain-free, no-added-sugar muffin that’s higher in protein and still very kid-friendly.
I began with blanched almond flour because of its pleasant texture and mild flavor. After a few kitchen trials I landed on a recipe that became an instant favorite at home — my daughter asked for seconds and didn’t experience a sugar crash afterward. These Gluten Free Strawberry Banana Muffins take just minutes to assemble and bake quickly, making them ideal for busy mornings, lunchboxes, or post-workout snacks.
Gluten Free Strawberry Banana Muffins
Breakfast, Snack
American
Ingredients
- 2 ripe bananas (about 1/2 cup puree)
- 8–10 ripe strawberries, chopped
- 2 cups blanched almond flour
- 1/2 tsp baking powder
- 1 tsp coconut oil, melted
- 3 eggs
- 1/4 cup almond milk
Instructions
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Preheat oven to 350°F (175°C). Chop strawberries into bite-sized pieces and set aside.
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Beat the eggs in a mixing bowl until combined.
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Puree the bananas to measure about 1/2 cup and add to the eggs.
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Add melted coconut oil and almond milk to the wet ingredients and stir until smooth.
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Fold in the almond flour and baking powder and mix until batter is even and smooth.
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Fill muffin cups halfway with batter.
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Add 4–5 small strawberry pieces into each cup, then top with more batter to about 3/4 full.
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Place 4–5 more strawberry pieces on top of each muffin for a fresh finish.
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Bake for about 15–20 minutes, until tops are golden and a toothpick inserted in the center comes out clean.
Notes
These muffins freeze well. Make extra and store them in the freezer; thaw overnight or warm briefly before serving.