Strawberry Banana Sheet Pan PUFFINS (Paleo/Gluten Free) (Edit recipe)

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Sheet pan meals are all the rage, so why not a sheet pan muffin? Sheet pan + muffin = PUFFINS! The flavors of strawberry and banana are classic, so this one is a crowd pleaser. We think these would be perfect for a lazy weekend morning or even adding them to the menu for your next brunch celebration or get together. This recipe is perfect for a 13"x 9" quarter sheet pan, so be sure to double it if you're using a standard baking sheet.

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PREP TIME

20 minutes

COOK TIME

20 minutes to 24 minutes

INGREDIENTS

Serves: 8

Ingredients

1.5 cups Cassava Flour
2 Tbsp Coconut Sugar
.5 tsp Baking Soda
.5 tsp Sea Salt
1 cup Banana, really ripe banana, mashed
.5 cup Strawberries, mashed
.5 cup Salted Butter, melted & slighltyy cooled, can sub ghee or coconut oil
.5 cup Honey
1 whole Egg, room temperature
1 tsp Almond Extract, can sub vanilla extract
.75 cup Dark Chocolate Chips
.5 cup Freeze Dried Strawberries, optional

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Process

Cook Mode

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 your oven to 385°, coat a 13″ x 9″ baking sheet (double the recipe for a standard sized baking sheet pan) with coconut oil, and line with parchment paper.
In a medium bowl, combine cassava flour, coconut sugar, baking powder, baking soda and salt. Whisk to combine then toss chocolate chips (and freeze dried strawberries if adding) into the bowl, set aside.
In a separate bowl, mix bananas, strawberries, butter, honey, egg and almond extract. Whisk well to combine until the egg is fully incorporated.
Add wet ingredients to dry ingredients, using a spatula, mix until well combined and let it set for about 5 minutes.
Pour batter into a lined baking sheet, sprinkle with additional chips or a few slices of fresh strawberries. Bake for 22-24 minutes or until the middle is set and bounces back when lightly touched and golden brown.
Cool for 5-7 minutes in the baking sheet, then slide carefully onto a cooling rack. Wait to slice until nearly cooled. We think 2-2½” squares make for perfect finger food!

Notes

I have always used fresh bananas when baking. If you use frozen bananas that you thaw, you may need to adjust the amount of bananas down by about ¼ cup. Thawed bananas seem to be more liquidy.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	413
Fat:	21 g
Carbohydrates:	56 g
Protein:	4 g
Cholesterol:	30 g
Sodium:	324 mg
Fiber:	6 g
Sugars:	24 g
Sugar Alcohol:	0 g
Calculated per serving.