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Gluten-Free Strawberry Banana Muffins

These muffins are the perfect breakfast or snack for those with celiac disease or wheat sensitivity. Homemade almond flour is a cinch to make in the food processor, and when combined with cornmeal and flaxseed produces a moist and tender crumb. Strawberry and banana contribute sweetness and a serving of fruit.

Serves 10
Ready in 50 mins
Prep time 20 mins
Cooking time 30 mins
182 calories per serving


> 1 1/3 cups slivered almonds
> 1/4 cup cornmeal
> 1/4 cup ground flaxseed
> 1/4 tsp kosher salt
> 1/4 tsp baking soda
> 1/2 tsp cinnamon
> 2 Tbsp granulated sugar
> 1 medium banana, very ripe
> 2- 4 tbsp milk
> 1 1/2 tbsp butter, melted and cooled slightly
> 2 tbsp honey
> 1 egg
> 1 tsp pure vanilla extract (gluten-free)
> 1 cup sliced fresh strawberries


Preheat oven to 325°F. Line 10 cups of a muffin tin with paper liners. In a coffee grinder, blender or food processor, finely grind almonds, 1/3 cup at a time. Put each portion through a sifter to separate the fine powder from the larger chunks, then re-process until all almonds are finely ground (can be the size of coarse salt down to the size of fine powder, but be careful not to process too much or you will get almond butter).
In a medium bowl, whisk together cornmeal, flaxseed, salt, baking soda, cinnamon and sugar. In a measuring cup, mash banana with a fork until smooth. Add enough milk so banana and milk combined measure 3/4 cup. Add butter, honey, egg and vanilla; mix with a fork until fully blended together. Add banana mixture to dry mixture and stir until incorporated. Add strawberries and fold in quickly, until just evenly mixed in.
Divide batter among lined muffin cups. Bake muffins for 30 minutes, or until slightly firm to the touch, and just beginning to brown on top. Serve warm.

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