February 20, 2011
If you want a healthy muffin that’s super tasty, organic, and gluten-free than I’ve got a muffin for you. Strawberry Banana Muffins. Made with love.
Strawberry Banana Muffins
Preparation Time: 10 minutes
Total Time: 30 minutes
Makes 2 dozen
Ingredients
24 super cute baking cups
4 cups of organic, gluten-free flour
2 teaspoons of organic xanthan gum
2 tablespoon of organic, freshly ground flaxseed
2 tablespoons and 1 teaspoon of baking powder
1/2 cup of organic brown sugar
2 organic eggs
1 1/4 cup of organic vanilla almond milk
1 1/4 cup of organic hempmilk
1/2 cup of organic extra virgin olive oil
2 cups of organic bananas (about 4)
2 cups of organic strawberries
Directions
Preheat oven to 400 degrees
- Place the super cute baking cups into the muffin tray. Set aside.
- Wash and dry the strawberries.
- Cut the strawberries into fourths. Set aside.
- Peel the bananas.
- Place the bananas into a small bowl.
- Mush the bananas using a fork. Set aside.
- Place all of the dry ingredients into a large bowl including 4 cups of gluten-free flour, 2 teaspoons of xanthan gum, 2 tablespoon of ground flaxseed, 2 tablespoons and 1 teaspoon of baking powder, 1/2 cup of brown sugar.
- Mix all of the dry ingredients together using a fork. Set aside.
- Place 2 eggs, 1 1/4 cup of vanilla almond milk, 1 1/4 cup of hempmilk, and 1/2 cup of olive oil into a medium bowl.
- Beat the “wet” ingredients together using a blender on a low setting.
- Add the “wet” ingredients into the dry ingredients bowl.
- Blend all of the ingredients together using a blender on a low setting.
- Mix until the batter is no longer lumpy.
- Add the strawberries and bananas into the batter.
- Mix together using a large wooden spoon.
- Fill each baking cup to the top with the batter.
- Place the muffin tray into the oven.
- Bake for 20 minutes.
- Take the muffin trays out of the oven.
- Flip the muffins onto a cooling rack.
- Allow the muffins to cool for 3-5 minutes.
- Serve!
Sprinkles and kisses,
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