If you’ve ever felt like gluten-free baking meant sacrificing flavor, these healthy strawberry banana muffins are here to prove you wrong. I made them for the first time when I had overripe bananas and a carton of strawberries begging to be used, and now they’re a must-have in my kitchen.
These fluffy strawberry banana muffins are soft, fruity, and perfectly sweet—everything you want in a muffin, with none of the gluten. Whether you need a quick breakfast, a snack, or something to impress guests, these muffins deliver every time.
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The gluten-free guide below is based on personal experience and research. Always be sure to discuss any medical changes with your doctor for your personal medical needs. Additionally, this post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. My full disclosure isn’t that interesting, but you can find it here.
🌿 Nutritional Benefits
These strawberry banana bread muffins are not only delicious, they’re naturally sweetened and really healthy too!
- High in dietary fiber: Fruits like strawberries and bananas as well as gluten free oats are high in dietary fiber.
- High in protein: gluten-free rolled oats contain a significant amount of protein compared to other cereals.
- High in antioxidants: strawberries contain antioxidants that can help reduce inflammation.
These muffins are also perfect for kids! Pair them with rainbow fruit skewers for a fun breakfast or snack they'll love.
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🍓 Ingredients for fluffy strawberry banana muffins
The ingredients for these strawberry banana bread muffins are exactly what you’d expect for any gluten-free muffin recipe. I’ve included some of my favorite brands to make baking even easier. Thrive Market is my favorite online shopping option for gluten-free groceries. You can discover all the reasons why I love it here.
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- Unsalted butter
- Granulated sugar
- Egg
- Bananas
- Vanilla extract
- All-purpose gluten-free flour (I use King Arthur Measure-for-Measure)
- Baking powder
- Baking soda
- Salt
- Gluten-free rolled oats (I use Gluten-Free Prairie)
- Strawberries
See recipe card for quantities and keep reading for ingredient substitutions and variations.
👨🏻🍳 Instructions for gluten-free strawberry banana muffins
Making gluten free strawberry banana muffins is easier than you’d think. It’s as simple as mixing the wet and dry ingredients in separate bowls and then gently combining the two. Bake in a 350 degree oven and the result is a delicious batch of healthy muffins.
Step 1: In a large bowl, beat the butter and sugar with an electric mixer until pale and fluffy. Add the egg and vanilla, and beat for 1 minute.
Step 2. Mix in the mashed bananas until well combined.
Step 3: Sift in the flour, baking powder, baking soda, and salt, then stir until just combined.
Step 4: Fold in the oats and strawberries using a rubber spatula.
Step 5: Scoop even portions into muffin cups using a muffin scooper.
Step 6: Bake for 18-20 minutes, or until a toothpick comes out clean.
Hint: Be sure to use liners OR a silicone pan. These muffins are likely to stick to a metal pan even with spray.
📖 Substitutions and Variations
If you’re looking to switch things up, these strawberry banana muffins are incredibly versatile, with plenty of easy substitutions and creative add-ins to make them your own.
- 🌰Walnuts - add in Walnuts or pecans for added crunch and flavor
- 🥥Coconut flakes - add coconut flakes for a tropical flavor
- 🍪Chocolate chips - add gluten-free chocolate chips to make them more festive for celebrations like Valentine’s Day.
🔪 Equipment
Making strawberry banana bread muffins requires basic equipment you’re sure to already have on hand. If you don’t have a muffin scooper try an ice cream scoop or a ¼ cup measuring cup.
- Large bowl
- Hand Mixer or Whisk
- Sifter
- Rubber spatula
- Measuring cups and spoons
- Muffin scoop
- 12 ct muffin tray
A muffin scoop is a total game-changer. Once you have one you’ll wonder why you didn’t get it sooner! They’re inexpensive and make baking homemade muffins and cupcakes so much faster. Grab the one below - you can thank me later.
🍽️ Storage
These gluten free strawberry banana muffins store well in both the fridge and freezer - if they last that long! They will keep in the fridge for up to 5 days or you can freeze them for up to 6 months.
To freeze, first ensure they are fully cooled. Then wrap each muffin individually with foil or freezer wrap and place in a freezer bag. The muffin should defrost overnight or within a few hours.
⭐ Top tip
Let the muffins sit for 15 minutes to let the grain absorb the liquid. This will result in a less gritty muffin.
💛 Did you love this healthy strawberry banana muffins recipe?
You’re going to want quick and easy access to this strawberry banana muffin recipe so be sure to save it to Pinterest for reference later. Plus it’ll be easy to share when all your friends start asking for the recipe!
More Gluten-Free Baking Recipes
Looking for other gluten-free recipes to bake? Try these:
Healthy Strawberry Banana Muffins
Equipment
- 1 Large Bowl
- 1 Hand mixer or whisk
- 1 Sifter
- 1 Muffin scooper
- 1 12 ct muffin tray
Ingredients
- ¼ cup unsalted butter
- ½ cup granulated sugar
- 1 egg large
- 2 ripe bananas mashed
- 1 teaspoon vanilla extract
- 1 cup all-purpose gluten-free flour I use King Arthur Measure-for-Measure
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt pinch
- ½ cup gluten-free rolled oats I use Gluten-Free Prairie
- 5 small strawberries
Instructions
- Preheat oven to 350°F.
- In a large bowl, beat butter and sugar with an electric mixer until pale and fluffy. Add the egg and vanilla, and beat for 1 minute.
- Then add in the mashed bananas and mix well.
- Sift in the flour, baking powder, baking soda and salt.
- Mix until right before its all combined.
- Fold in the oats and strawberries with a rubber spatula.
- Using a muffin scooper, scoop even portions into baking cup.
- Bake for 18-20 mins or until a toothpick comes out clean.
- Serve and Enjoy.
Notes
- ingredient and equipment suggestions & substitutions,
- troubleshooting tips, and
- frequently asked questions
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