Gluten Free Strawberry Banana Muffins make a delicious, protein-packed breakfast or on-the-go snack that both moms and kids love.
As a busy mom juggling energetic toddlers and a full-time job, I look for ways to save time without sacrificing nutrition. I call it working smarter, not harder. For me that means simple recipes that are wholesome and quick to make.
Mornings are the busiest time at my house—getting everyone up, fed, and out the door is a challenge. Muffins have become our go-to breakfast because they’re portable, easy to eat, and versatile. We make many varieties—banana, blueberry, chocolate chip, and strawberry—so I decided to create a new grain-free, no-added-sugar, higher-protein option.
I love the texture of blanched almond flour, so I used it as the base for this recipe. After a few kitchen experiments I landed on a batch everyone approved: Gluten Free Strawberry Banana Muffins. My daughter asked for seconds and didn’t crash afterward, so I knew they were a winner.
This recipe uses only seven ingredients, takes about five minutes to prepare, and bakes in roughly 15–20 minutes. The muffins are great for breakfast, lunch boxes, or a post-workout snack since they’re higher in protein and include banana for natural sweetness and energy. Below is the straightforward recipe so you can make a batch too.
Gluten Free Strawberry Banana Muffins
Breakfast, Snack
American
Ingredients
- 2 ripe bananas
- 8–10 ripe strawberries
- 2 cups blanched almond flour
- 1/2 tsp baking powder
- 1 tsp coconut oil
- 3 eggs
- 1/4 cup almond milk
Instructions
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Preheat oven to 350°F (175°C). Chop strawberries into bite-sized pieces and set aside.
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Beat the eggs in a mixing bowl until combined.
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Puree the bananas to yield about 1/2 cup of banana puree and add to the bowl.
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Add the coconut oil and almond milk to the wet ingredients and stir until smooth.
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Stir in the almond flour and baking powder until the batter is even and free of lumps.
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Spoon batter into muffin cups until they are about half full.
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Add 4–5 small strawberry pieces into each muffin cup, then fill the cups to about 3/4 full with more batter.
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Top each muffin with 4–5 additional strawberry pieces for a pretty finish.
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Bake for 15–20 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.
Recipe Notes
These muffins freeze well—make an extra batch and store leftovers in the freezer. Thaw overnight in the fridge or warm briefly before serving.