Grain-Free Strawberry Banana Muffins
Grain-Free, Gluten-Free, Nut-Free, Dairy-Free, Paleo
Say hello to our tender, melt-in-your-mouth fruity muffins. As if banana muffins couldn't get any better, the addition of strawberries adds a pop! of tangy, sweet flavor. The bananas make these perfectly moist, and we can't forget the sugary crumble on top. Our cassava flour keeps the texture fluffy, as muffins should be. Best paired with a cup of coffee and a bit of solitude.
Yield: 6 muffins
Ingredients
Muffins
- 1 cup Otto's Naturals - Cassava Flour, sifted well before measuring into cup (120 grams)
- ½ cup + 1 Tbsp. sugar or coconut sugar (coconut sugar will make a darker muffin) (115 grams)
- ½ teaspoon Otto's Naturals Grain-Free Baking Powder
- ½ teaspoon salt
- 1 egg
- ⅓ cup oil
- 1 ½ teaspoons vanilla
- ½ cup of water
- 1 teaspoon cinnamon
- ½ cup very ripe bananas, mashed
- 1 cup diced strawberries
Crumble
- 2 Tablespoons Otto's Naturals - Cassava Flour
- ¼ teaspoon cinnamon
- 1 Tablespoon cold butter or vegan alternative (temperature is key)
Instructions
- Preheat oven to 350°F.
- In a medium-sized bowl, whisk together the cassava flour, sugar, baking powder, and salt.
- Add in the egg, oil, vanilla, and water and mix well to combine.
- Mix in bananas and strawberries. Fold gently to prevent the berries from getting mashed.
- Make the crumble by cutting in the cold fat into the cinnamon and flour. A coarse crumb should form.
- Line a muffin tin with 6 liners and evenly distribute muffin batter between them. Sprinkle on the crumble.
- Bake for about 30-35 minutes or until cooked through. A toothpick inserted in the center should be clean from batter, but it may have some moisture on it due to the berries inside.
- Allow cooling before eating. Enjoy!
