Healthy Strawberry Banana Muffins
These healthy strawberry banana muffins are light, fluffy and filled with fresh strawberry flavour! Made paleo, grain free, and refined sugar free, they’re perfect for breakfast or any time of day!
10 minutes
20 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 111 |
| Fat: | 4 g |
| Carbohydrates: | 18 g |
| Protein: | 3 g |
| Cholesterol: | 0 g |
| Sodium: | 142 mg |
| Fiber: | 3 g |
| Sugars: | 11 g |
| Calculated per serving. | |
Serves: 10
Ingredients
- 2/3 cup2/3 cup2/3 cup Strawberries, chopped
- 222 Banana, ripe
- 222 Eggs
- 1/4 cup1/4 cup1/4 cup Almond Butter
- 1/3 cup1/3 cup1/3 cup Pure Maple Syrup
- 1 tsp1 tsp1 tsp Vanilla Extract
- 1/2 cup1/2 cup1/2 cup Coconut Flour
- 1 tsp1 tsp1 tsp Baking Powder
- 1/4 tsp1/4 tsp1/4 tsp Sea Salt
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 375F and line a muffin tin with liners.
- In a large bowl, mash bananas until smooth. Stir in eggs, vanilla, almond butter and maple syrup until combined.
- Stir in coconut flour, baking soda, baking powder and salt until just incorporated (don’t over-mix!)
- Fold in 1/2 c of your chopped strawberries.
- Transfer batter into prepared muffin cups and top with remaining strawberries.
- Bake for 20 minutes or until toothpick comes out clean.
- Let cool in pan for 10 minutes and then transfer to a wire rack to cool completely.
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