Gluten free, grain free strawberry banana bread muffins made with coconut flour. Free from refined sugar and grains, loaded with healthy fat and fiber. Seriously your new favorite healthy muffin.
Calling all of my banana bread loving friends! Seasonal strawberries just took a glorious swan dive into a big bowl of banana bread batter and things will never be the same.
Strawberries and bananas baked together into a fluffy healthy muffin. Warm and straight from the oven they are – eyes roll to the back of your head good. Also, equally satisfying eaten cold straight out of the refrigerator.
FOR THIS STRAWBERRY BANANA BREAD MUFFIN RECIPE YOU WILL NEED:
Bananas – In this recipe, the bananas do not need to be brown and overripe, but can be if you have some lying around.
Strawberries – I just received my first bunch of strawberries from my CSA and they are so sweet and juicy! This is the perfect time of year to make strawberries the star!
Coconut Flour – Coconut flour is a highly fibrous, highly nutritious flour, made from ground coconuts. More details about how to best work with coconut flour below.
Arrowroot Powder or also called Arrowroot Starch- This can be left out if you don't have it but after many test batches I've found that adding arrowroot powder to gluten-free baked goods, specifically coconut flour based baked goods dramatically improves the mouthfeel.
Butter – You can easily replace with coconut oil for a vegan/ paleo version but I happen to really like the flavor of butter in this recipe
Maple Syrup – can easily be swapped with honey
Eggs – This recipe calls for 4 eggs, which may seem like a lot but read below about coconut flour to understand why this is the perfect amount.
Vanilla Extract, Baking Soda, Salt – Ya know, baking stuff.
TOOLS/ EQUIPMENT USED:
TIPS ON USING COCONUT FLOUR:
- Coconut flour is made from ground coconut. It has a natural sweetness because coconuts are naturally sweet.
- Coconut flour is 61% fiber and beats out all other flours by a long shot regarding fiber content.
- Because of this high fiber content, you have to use a lot more liquid when baking with coconut flour. Coconut flour is highly absorbent and requires more moisture.
- You CANNOT substitute coconut flour 1:1 with other flours. As a general rule, you can substitute 1/4 to 1/3 of coconut flour for every 1 cup of wheat flour in baking.
- When measuring coconut flour scoop it into your measuring cup, do not pack it!
NUTRITION BENEFITS OF COCONUT FLOUR:
In a 25g serving (about 2 tbsp)
- 107 calories
- 4.5 grams of protein
- 11 grams of dietary fiber
- 15 grams of carbohydrates
- 4 grams of NET carbs (carbohydrates – dietary fiber)
- 12.5% of the daily recommended value for iron
Coconut flour is gluten-free, high in protein, and high in fiber. Overall it is potentially the healthiest “flour” around. I love baking with coconut flour for the health benefits, but quite honestly find it very hard to play around with. When you see a coconut flour recipe trust the recipe and follow it to the T. I tested these muffins a total of 8 times before I thought they were ready to be published. It's a tricky flour because of its fiber content and high absorbability, but it produces an absolutely delicious end product.
More Healthy Muffin Recipes You Will LOVE:
I crumbled some Chocolove Ruby Cacao on top of these coconut flour strawberry banana bread muffins, totally not necessary, but super pretty! If you find ruby chocolate in the store try it! The cacao beans are naturally pink/ruby there isn't any weird dies or fillers to make it pink. It tastes like a mild berry white chocolate. Yum!
I can't wait for you to try this recipe. Make sure to tag me on Instagram so I can reshare! @abrapappa #abraskitchen
Strawberry Banana Bread Muffins
- Preheat oven to 350° and prepare a 12 cup muffin tin with muffin liners
- Combine banana, eggs, maple syrup, vanilla, and melted butter to a blender. Blend until smooth. Transfer to a bowl and whisk in arrowroot powder. Allow to sit for 2-3 minutes.
- While your wet ingredients are hanging out with the arrowroot powder combine your dry ingredients in a medium sized mixing bowl. Whisk together coconut flour, baking soda, and salt.
- Pour dry ingredients into wet ingredients and using a wooden spoon, stir to combine.
- Mix 1 cup of strawberries (reserve the other 1/2 cup strawberries to top muffins) with 2 tsp arrowroot powder and stir well, fold them into the batter and gently stir.
- Spoon batter into lined muffin tins filling to 3/4 full (or if using parchment cup liners you can fill higher)
- Bake for 25-30 minutes or until browned on top. Remove from oven and allow to cool on wire rack for 15-30 minutes
- Substitute eggs for a flax or chia egg
- Substitute butter for coconut oil
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