Strawberry Banana Muffins (Gluten Free)

12
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"These are tasty breakfast muffins I really enjoy. These are not very sweet but if you prefer a sweeter muffin, just increase the sugar. Almond flour may seem cooked before it actually is because it retains moisture differently then other flours. Make sure a toothpick inserted in the middle of the muffin comes out completely dry before removing the muffins from the oven."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (229.1 g)
  • Calories 279.8
  • Total Fat - 7.2 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 52.1 mg
  • Sodium - 77.7 mg
  • Total Carbohydrate - 51.8 g
  • Dietary Fiber - 7.4 g
  • Sugars - 19.4 g
  • Protein - 7.1 g
  • Calcium - 28.4 mg
  • Iron - 1.9 mg
  • Vitamin C - 16.2 mg
  • Thiamin - 0.2 mg

Step 1

Place the strawberries in a bowl and sprinkle with the sugar; set aside until completely thawed (Do not drain the juices)

Step 2

Preheat oven to 350 F.

Step 3

Combine all the ingredients.

Step 4

Pour into 12 lined muffin cups.

Step 5

Place in the oven and bake for 25 to 30 minutes, or until toothpick inserted in the middle of muffin comes out completely clean and dry.

Tips & Variations


No special items needed.

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