The following post and Paleo Strawberry Banana Muffins recipe is from Nora of A Clean Bake. Nora suffered from health issues after years of eating a high carb diet. She now eats gluten free, grain free, and refined sugar free. Be sure to check out her recipes.
Hello, Gluten-Free Homemaker fans! My name is Nora, and I run A Clean Bake, a website filled with gluten-free and paleo-friendly recipes that everyone – gluten free or not – will enjoy. I’m so excited to be here to share one of my favorite simple summer recipes with you today. Thanks for having me, Linda!
Ok. Let’s talk about the star of the show: these paleo strawberry banana muffins. With summer in full swing, I don’t know about you, but I am always looking for ways to eat as many fresh, juicy strawberries as I can. These muffins are a perfect vehicle. Moist, fluffy, and just a little sweet, they are only improved further by the juicy bits of strawberry in every bite. Pro tip: they taste amazing slathered in peanut butter, too.
Sometimes people tell me that they shy away from grain-free/paleo baking because it is usually so labor intensive. That can be true, but it rarely is with my recipes. I don’t have time to spend hours in the kitchen and I’m sure you don’t either! To that end, these muffins come together incredibly quickly. Simply whisk together the wet ingredients in one bowl and the dry ingredients in another. Mix the dry into the wet, fold in your strawberries, and bake. It really is that easy to make these healthy, wholesome, and delicious grain-free muffins to enjoy as a breakfast or snack!
Paleo Strawberry Banana Muffins
Yield 12 muffins
- ¾ cup blanched almond flour
- ¾ cup coconut flour
- 6 Tablespoons tapioca starch
- 6 Tablespoons stevia (or coconut sugar)
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 large eggs
- ¼ cup oil
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
- 1 ½ cups mashed banana
- 1 ½ cups strawberries (washed and hulled), chopped
- Preheat the oven to 350° F. Line a 12-cup muffin tin with papers and set aside.
- In a large mixing bowl, whisk together the flours, starch, stevia, baking soda, and salt. Set aside.
- In another large mixing bowl, whisk the eggs, then whisk in the oil. Add the vanilla and vinegar and stir to combine. Then stir in the banana.
- Pour the dry ingredients into the wet mixture and stir to thoroughly combine.
- Gently fold in the strawberries.
- Divide the batter between the 12 cupcake compartments. Bake for about 40 minutes until the tops are golden.