Strawberry Banana Muffins (Gluten-Free)

Total Time
55mins
Prep 20 mins
Cook 35 mins

The good people at Moosewood have done it again! These tender, tasty muffins look, taste, and feel like regular old wheat flour muffins. Eat them in a sunny garden with a cup of tea and contemplate the joys of wheat-free living.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F Lightly oil a mufffin tin or fill with paper liners.
  2. In a large bowl, sift together the rice flour, potato starch, tapioce flour, xanthan gum, cinnamon, baking soda, baking powder, and salt. Stir to mix.
  3. In a separate bowl, cream together the butter and sugar until smooth. Beat in the eggs ans add the vanilla and milk, stirring well. The mixture will be quite lumpy.
  4. Mash the bananas and fold them with the strawberries into the wet ingredients. Mix the wet ingredients into the dry ingredients to form a thick batter.
  5. Spoon a generous 1/3 cup of batter into each muffin cup. Bake for 25-30 minutes. After about 15 min, turn the tin to ensure even baking. Insert a paring knife into a muffin; when the blade comes out clean the muffins are done.
  6. Place the tin on a cooling rack for a few minutes, the remove the muffins from the tin and place them on rack. Serve warm or at room teomperature. Cool completely before storing in an airtight container.
Most Helpful

5 5

This has become my go-to recipe for gluten free muffins. The recipe is very forgiving in terms of the ingredients - I sometimes use part chia flour and frequently use raisins or cranberries instead of the strawberries. When I measure the dry ingredients, I do an extra batch and freeze it to make it easy the next time around.

4 5

Very good but I will add a little more sugar next time. Thanks for this great recipe to use as a base!

3 5

I didn't like these, but i'm not a big muffin lover. Everyone else loved them thou.