strawberry banana muffins

I’ll let the muffins speak for themselves…

Strawberry Banana Muffins adapted from Banana Bread recipe in You Won’t Believe It’s Gluten Free by Robyn Ryberg

What you’ll need:

• 1Â cup gluten free flour
• 1/2 cup gluten free oats
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup agave nectar
• 2 very ripe bananas, smashed
• 1/4 cup almond buttermilk (1/4 cup almond milk, 1/2 tbsp lemon juice - mixed together and set aside for 10 minutes)
• 1 flax egg (1 tbsp flax + 3 tbsp. warm water - mixed together and set aside for 5 minutes)
• 1/3 cup unsweetened applesauce
• 1 tsp. vanilla
• 2 cups strawberries, hulled, and sliced

How it’s done:

1. Before you get started, you may want to prepare your “almond buttermilk” and flax egg to be placed aside as you work with the rest of your ingredients.
2. Mix your dry ingredients together - flour, oats, baking soda, salt.
3. Mix your wet ingredients together - smashed banana, applesauce, agave, vanilla, flax egg and buttermilk (when ready)
4. Slowly add your dry ingredients to your wet ones, mixing thoroughly.
5. Hull and slice 2 cups strawberries and gently fold into your batter.
6. Evenly spoon muffin batter into 12 (pink) baking cups. Bake at 350 degrees for 17-23 minutes

And yes, they really are as good as they look.

Question: What’s your favorite kind of muffin?

Tagged as: breakfast, muffins, strawberry banana muffin