Best Strawberry Banana Muffins Gluten Free Recipes
BANANA STRAWBERRY MUFFINS
Healthier, fruity muffins... They're suitable for toddlers from 10 months on.
Provided by Dianashh
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 6 muffin cups with cooking spray.
- Combine sugar and butter in a medium bowl; beat with an electric mixer until pale and fluffy. Add bananas, egg, and vanilla extract; beat for 1 minute.
- Sift flour, baking powder, baking soda, and salt over the banana mixture. Beat until just combined. Stir in chopped strawberries. Pour batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 16 to 18 minutes. Cool for 5 minutes then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 253.7 calories, Carbohydrate 41 g, Cholesterol 51.3 mg, Fat 8.9 g, Fiber 1.6 g, Protein 3.7 g, SaturatedFat 5.2 g, Sodium 244.2 mg, Sugar 21.2 g
STRAWBERRY BANANA MUFFINS (GLUTEN-FREE)
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.
Provided by chiclet
Categories Quick Breads
Time 55m
Yield 12 muffins, 6-12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F Lightly oil a mufffin tin or fill with paper liners.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 403.8, Fat 18.1, SaturatedFat 10.7, Cholesterol 104.6, Sodium 664.3, Carbohydrate 55.9, Fiber 3, Sugar 18, Protein 5.8
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