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Gluten-Free Strawberry Banana Muffins
These Gluten-Free Strawberry Banana Muffins are naturally sweet and warmly spiced, blending juicy strawberries and ripe banana for a wholesome, fruity flavour. Made with a blend of sorghum and brown rice flour, plus a hint of cinnamon, they offer a tender crumb and comforting aroma. Perfect for breakfast or a midday snack, they’re a delicious way to enjoy fresh fruit in muffin form.
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Ingredients
- 1 cup sorghum flour (250 mL)
- 1/2 cup brown rice flour (125 mL)
- 1/2 cup brown sugar (125 mL)
- 1/4 cup tapioca starch (60 mL)
- 2 tsp baking powder (10 mL)
- 1 tsp baking soda (5 mL)
- 1 tsp xanthan gum (5 mL)
- 1 tsp ground cinnamon (5 mL)
- 1/2 tsp salt (2 mL)
- 1 cup mashed banana (250 mL)
- 1/2 cup strawberry or vanilla yogurt (125 mL)
- 2 large eggs
- 1/3 cup canola oil (75 mL)
- 3/4 cup chopped strawberries (175 mL)
Directions
- Preheat your oven to 350°F (175°C). Lightly spray muffin pans with canola oil cooking spray or line with paper liners.
- In a large bowl, whisk together the sorghum flour, brown rice flour, brown sugar, tapioca starch, baking powder, baking soda, xanthan gum, cinnamon, and salt.
- In a separate bowl, whisk together the mashed banana, yogurt, eggs, and canola oil. Pour over the dry ingredients and stir to combine. Fold in the chopped strawberries.
- Spoon into prepared muffin pans.
- Bake in preheated oven for 22-25 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.
- Allow to cool in pan for 5 minutes before removing to a cooling rack. Cool completely before refrigerating in an air tight container.
Nutritional Analysis
| Calories | 200 |
|---|---|
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Cholesterol | 45 mg |
| Sodium | 300 mg |
| Carbohydrates | 30 g |
| Fiber | 2 g |
| Sugar | 11 g |
| Protein | 3 g |
| Potassium | 123 mg |
