18 Reviews

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.

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daytonajill March 22, 2011

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

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randikiefer February 12, 2011

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

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GF BooBoo July 05, 2009

These turned out sooo good. So moist and fluffy. I used blueberrys instead of strawberrys and they turned out awesome. Thanks!

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mammaeve February 19, 2009

Wonderful! I actually used baby food instead of the mashed strawberry and banana as my kids don't go for 'chunks' and I had some on hand! Delicious!

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JESMom August 11, 2008

Thank you chiclet! These turned out great - so much nicer in both texture and taste than other gluten-free muffins I have tried. Rice milk was subbed for the milk, which worked fine. I wasn't thinking and added both eggs at once; next time I will add and blend one at a time to decrease margarine lumps and for a smoother dough. Also, as it is February (and I live in Canada), I did not go looking for strawberries, but added some chopped organic dark chocolate instead. Yum!

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serena-bean February 13, 2008

I'm currently burning my mouth on these muffins because I was too excited to let them cool before trying them out. They are really great! I'm not sure my mom will agree, as she doesn't like gooey fruit - the next time I make them I'll probably mash the strawberries too. Otherwise, the texture and taste is fantastic. I can't wait to try the apple suggestions that others have submitted.

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zepharum May 30, 2007

Yum! I loved these. I did make some changes. I omitted the bananas and strawberries and used 1 granny smith apple, 1 gala apple, a handfull of raisins and a handful of chopped pecans, and 4 oz of nonfat vanilla yogurt. Oh yeah, and I substituted sorghum for the tapioca flour. I also cooked them for only about 22 minutes. They stayed nice and moist and weren't cumbly at all! I stored them in a big ziploc bag on the counter. Perfect muffins!!

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melanie April 03, 2007

Outstanding, this is my first time I have ever cooked gluten free so was not expecting too much, but the taste is sooo good, I have just been apple picking so added apples instead of strawberries. Thanks for a great start to my gluten free lifestyle. I am not gluten intolerant but am going towards it for better health for our family. I would recommend this to any one. They are failsafe, you can't go wrong and you can add any fruit you have in the bowl.

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aussie deb February 11, 2007

Excellent recipe!! I actually cut the muffin in half and topped it with strawberries and whipped cream!

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jmccrazy34 June 08, 2012
Strawberry Banana Muffins (Gluten-Free)