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.
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.