Coconut Flour Strawberry Banana Muffins (GF)
These gluten-free, grain-free coconut flour strawberry banana muffins are free from refined sugar and grains, loaded with healthy fat and fiber. Seriously your new favorite healthy muffin.
Servings: 12 Muffins
Calories: 179kcal
Equipment
- 12-cup Muffin Tray
- Mixing bowls
- Blender
Ingredients
Wet Ingredients
- 2 bananas
- 4 large eggs
- 1/2 cup maple syrup
- 1 tsp pure vanilla extract
- 1/4 cup melted butter
- 1/3 cup arrowroot powder
Dry Ingredients
- 1 cup coconut flour
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1 1/2 cup sliced strawberries
- 2 tsp arrowroot powder
Instructions
- 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
Notes
Vegan Variation:
- Substitute eggs for a flax or chia egg
- Substitute butter for coconut oil
Nutrition
Serving: 1Muffin | Calories: 179kcal | Carbohydrates: 24g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 80mg | Sodium: 237mg | Potassium: 154mg | Fiber: 5g | Sugar: 12g | Vitamin A: 235IU | Vitamin C: 12.3mg | Calcium: 32mg | Iron: 0.7mg
