Muffins - Strawberry Banana (gluten, grain, dairy, and nut free)

Prep Time

10 mins...

Cooking Time

20 min




5 TBS coconut flour

¼ tsp baking soda

¼ tsp unrefined sea salt

3 pastured eggs

1 banana, mashed

¼ cup real maple syrup OR raw honey

¼ cup coconut oil or ghee , melted (or make it yourself here)

1 tsp vanilla extract

1 cup fresh strawberries, chopped into ½ inch pieces


Preheat oven to 350'F and line muffin pan with muffin liners .

Sift together coconut flour, baking soda, and sea salt in a small bowl. Set aside.

 In another medium bowl,whisk eggs until foamy.

Add mashed banana, sweetener of choice, fat of choice, and vanilla. Mix until thoroughly combined.

Add dry ingredients and mix to combine. Fold in strawberries.

Fill 9 muffin liners about ⅔ full. Bake for 20-22 minutes (I baked for 30 min), or until the muffins are firm in the center and lightly golden.


Moist and delicious, these are the perfect muffin. The fresh taste of the strawberry pairs perfectly with the sweetness of the banana.  The texture is just right.  I’m not into dense muffins.   Yeah, no thanks. So, go ahead, make a batch. 


You can even use this recipe to make a bread, instead!  Just bake for 30 to 50 minutes, depending on your oven, in a bread pan.



Katja of Savory Lotus... Read More at © Delicious Obsessions