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.
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