Healthy Strawberry Banana Muffins (Gluten Free)

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These Gluten free healthy strawberry banana muffins taste like summer, light, fresh, fruity, and sweet. This strawberry banana muffins are made with gluten-free oats, flax meal, chia seeds, almond butter, honey, fresh ripped banana, and strawberries. Try this healthy gluten free Strawberry banana muffins today and leave us a comment.

With summer right at our door step, and with the abundance of fresh berries at local farmers market, you can change this Gluten Free Healthy Strawberry Banana Muffin with and other berries of your choice.

Ingredients For Gluten Free Strawberry Banana Muffins: 

• 1½ cups Rolled Oats (Gluten-Free)
• 2 large eggs
• 4 tablespoons honey
• 2 tablespoons baking powder
• 2 tablespoons Ground Flaxseed
• 1 tablespoon chia seeds
• ¼ cup unsweetened oat Milk
• ¼ cup coconut butter
• 2 teaspoons Baking Powder
• ¼ tsp Salt
• 2 teaspoons Vanilla Extract
• 2 medium-sized bananas mashed (1 cup)
• 1 cup strawberries (diced)

How To Make Gluten Free Banana Strawberry Muffins?

• Preheat your oven to 350°F (177°C) and prepare a muffin pan by lining the cavities with parchment paper liners. Set aside.
• Add the oats, ground flaxseed, baking powder, chia seeds, and salt to a food processor or blender, and pulse on about 15 seconds or until the oats are a flour consistency.
• Add the oat milk, coconut butter, eggs, honey, and vanilla, and blend on high for about 30-45 seconds or until the batter becomes smooth and creamy.
• Stop and scrape down the sides of your blender as needed.
• Add in the bananas and diced strawberries and pulse for a few second (10-15)
• Using a spoon or ice cream scoop, scoop dollops of the batter into muffin cups about ¾ of the muffin cup.
• Place into oven and bake for 20–25 minutes or until the tops of your muffins are golden brown.
• Cool muffins for about 5 minutes before removing them from muffins pan.
• Store in an airtight container for up to 7 days.

Gluten Free Strawberry Banana Muffins

These Gluten free healthy strawberry banana muffins taste like summer, light, fresh, fruity, and sweet. This strawberry banana muffins are made with gluten-free oats, flax meal, chia seeds, almond butter, honey, fresh ripped banana, and strawberries.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Cooling Time 10 minutes mins

Total Time 50 minutes mins

Course Breakfast, Dessert, Gluten Free, Healthy, Snack

Cuisine American

Servings 12 muffins

Calories 120 kcal

Ingredients

  

• 1½ cups Rolled Oats Gluten-Free
• 2 large eggs
• 4 tablespoons honey
• 2 tablespoons baking powder
• 2 tablespoons Ground Flaxseed
• 1 tablespoon chia seeds
• ¼ cup unsweetened oat Milk
• ¼ cup coconut butter
• 2 teaspoons Baking Powder
• ¼ tsp Salt
• 2 teaspoons Vanilla Extract
• 2 medium-sized bananas mashed 1 cup
• 1 cup strawberries diced

Instructions

 

• Preheat your oven to 350°F (177°C) and prepare a muffin pan by lining the cavities with parchment paper liners. Set aside.
• Add the oats, ground flaxseed, baking powder, chia seeds, and salt to a food processor or blender, and pulse on about 15 seconds or until the oats are a flour consistency.
• Add the oat milk, coconut butter, eggs, honey, and vanilla, and blend on high for about 30-45 seconds or until the batter becomes smooth and creamy.
• Stop and scrape down the sides of your blender as needed.
• Add in the bananas and diced strawberries and pulse for a few second (10-15)
• Using a spoon or ice cream scoop, scoop dollops of the batter into muffin cups about ¾ of the muffin cup.
• Place into oven and bake for 20–25 minutes or until the tops of your muffins are golden brown.
• Cool muffins for about 5 minutes before removing them from muffins pan.
• Store in an airtight container for up to 7 days.

Keyword easy gluten free muffins, gluten free muffins, muffins, strawberry and banana muffins