My baking tends to be influenced by two things: Seasonal availability of ingredients and my own wacky cravings. When I was making strawberry pie the other day, I suddenly got hit by a craving for strawberry banana muffins. Actually, what I really wanted was strawberry blueberry banana muffins, but I didn’t have enough blueberries to make it work. So I made strawberry banana muffins instead. I am working on perfecting my gluten free banana bread recipe, and this was just a tangent on that process.
These taste great with butter or cashew butter on top. They’re not incredibly sweet, so honey would also make a great topping, too.
GFDF Strawberry Banana Muffins
2/3 cup organic sucanat
½ cup organic palm shortening
2 organic eggs
1 teaspoon organic GF white vinegar
3 teaspoons organic vanilla extract
3/4 cup organic rice milk
¾ cup organic brown rice flour
¾ cup organic tapioca starch
¾ cup organic millet flour
¾ cup sorghum flour
1.5 teaspoons xanthan gum
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons organic ground cinnamon
½ teaspoon sea salt
4 medium organic bananas, ripe to overripe, mashed (about 1.5 cups)
1.5 cups diced organic strawberries
Preheat the oven to 350F. Oil the bottom of 24 muffin tins. (I used organic canola oil.)
In a large bowl, mix together the wet ingredients using a whisk. In a medium bowl, mix together the dry ingredients. Add the dry ingredients to the wet ingredients and mix thoroughly with a spoon. Stir in the bananas and the strawberries. Divide the batter between the 24 muffin tins, filling each about half full.
Bake at 350F for about 15-17 minutes.