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Grain-Free Banana Strawberry Muffins (nut-free, gf)

Freshly baked muffins with fresh strawberries and an Otto's Naturals Cassava flour bag

Grain-Free Banana Strawberry Muffins


Say hello to our Grain-Free Banana Strawberry Muffins. They’re perfectly dense from the bananas with a bit of added tangy and sweetness from the strawberries, and we can't forget the sugary crumble on top. Best paired with a cup of coffee and a bit of solitude. 




  • 120 grams Otto's Naturals - Cassava Flour (about 1 cup sifted or ¾ cup un-sifted)

  • 115 grams (about 1/2 cup) sugar or coconut sugar (coconut sugar will make a darker muffin)

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1 egg

  • 1/3 cup oil

  • 1 ½ teaspoon vanilla

  • ½ cup of water

  • 1 teaspoon cinnamon

  • ½ cup very ripe bananas

  • 1 cup diced strawberries 

  • 2 tablespoons Otto’s Naturals Cassava Flour

  • ¼ teaspoon cinnamon

  • 1 tablespoon cold butter (temperature is key)



  1. Preheat the oven to 350 degrees

  2.  In a medium-sized bowl add in the cassava flour, sugar, baking powder, and salt and whisk together.

  3. Add in the egg, oil, vanilla, and water and mix well to combine.

  4. Mix in bananas and strawberries

  5. Line a muffin tin with 6 liners and distribute batter evenly between them.

  6. Sprinkle on crumble

  7. Bake for about 30-35 minutes or until cooked through. Allow cooling before eating.

  8. Enjoy!