Strawberry Banana Muffins

Gluten-free strawberry banana muffins
Ripe strawberries make sweet and tender muffins.

My latest vegan muffin recipe is a tender, fragrant strawberry banana treat. And they just so happen to be wheat-free, dairy-free and egg-free.

June is sexy gorgeous here in northern New Mexico. The sun is just the right amount of hot. The sky is flawless cobalt blue. The morning shade is deliciously cool. The mockingbirds sing their magic in the junipers. And the strawberries at the market are drop dead ripe. If fruit is love, it must be a strawberry- red and juicy and flirtatious.

And if I was so inclined I would wax voluptuous, like a cheap romance novel. I would detail every lip licking moment in my big strawberry love. How I crush and whip them into smoothies. Churn them into dairy-free sherbet. Bake them into golden scones. Macerate them in orange infused liqueur. And stir them slowly into sticky banana muffin batter.

In fact, I would flaunt my muffins.
I would pen sentences to make you giddy and weak kneed with berry desire. I would spin words to make you salivate, even drool. I would tug at your longing and tease you until you begged me to stop torturing you. You would be breathless by then. And become a flirt yourself, batting your silky virtual eyelashes to Please, may I come over? You would arrive at my pink casita door flushed and willing and eager to sink your pearly whites into this tender vegan goodness.
And then you would sigh.

And thank me.

And ask for the recipe.

Gluten-free strawberry banana muffins
Strawberry banana muffins for Spring.

Vegan Strawberry Banana Muffin Recipe

Make sure your berries are ripe and sweet. That goes for your bananas, too. You want them fragrant and soft, as they provide much of the sweetness in this low sugar treat. (Note- these are egg-free and vegan- more akin to a whole grain muffin than a cakey white flour and sugar cupcake- just sayin'.)


1 cup banana puree (3 medium bananas)
1/3 cup organic coconut or canola oil or grapeseed oil
1/3 cup non-dairy milk
1/2 cup packed organic light brown sugar
2 teaspoons bourbon vanilla extract
Ener-G Egg Replacer for 2 eggs mixed (or use two free-range organic eggs)
3/4 cup sorghum flour
1/2 cup millet flour or buckwheat flour
1/2 cup almond flour or brown rice flour
1/4 cup potato starch (not potato flour) or tapioca starch
1 teaspoon xanthan gum
1/2 teaspoon sea salt
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 cups sliced fresh organic strawberries, rinsed and patted dry


Preheat the oven to 350ºF. Line a 12-muffin pan with paper liners.

In a mixing bowl beat together the banana puree, oil, rice milk, brown sugar, vanilla and egg replacer (or eggs).

Add the flours, starch, xanthan gum, sea salt, baking powder, cinnamon and nutmeg. Stir until well combined. If the batter is stiff add a tablespoon of rice milk at a time to achieve a lighter, somewhat sticky batter.

Add in the strawberries by hand and stir gently.

Drop by spoonfuls into the prepared muffin cups.

Bake in the center of a preheated oven until they are done in the center- roughly 22 to 25 minutes. Test for wetness with a wooden pick. Muffins should be domed and firm to a light touch.

The most important tip I've found when baking gluten-free muffins and cupcakes is to remove them from the pan to cool, as soon as you can. The longer they stay in the muffin pan the longer they steam. And we know what steam does to bottoms. That's right. And we hate our soggy bottoms, now, don't we?

Cool on a wire rack. Eat warm or cool, or whichever way warms the cockles of your sweet little heart.

Makes 12 muffins.

Recipe notes:

If you eat eggs, you can use two large eggs in this recipe instead of the vegan egg replacer.
If the batter is too stiff, add a tablespoon or two of non-dairy milk to thin a bit.

If your berries are less than sweet you can always add a little more sugar to the recipe to compensate.
Remember cold or wet berries affect baking time.Dry the berries off and use them at room temp.
And if you like a sugary crusty muffin top, sprinkle the muffins with organic raw sugar crystals before baking.

Recipe Source:

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 


RevSIGM said...

Oh, you are a goddess! I'm making these tonight for a potluck tomorrow!

~M said...

These look fabulous, just fabulous! I have 2 large bananas and only 1/2 a pint of farmer's market strawberries, but I think this will work - or I'll add some frozen blueberries. I love the blend of flours,too - almost all whole grain! Awesomeness, Karina!

Tiffany said...

Your descriptions always make me laugh...who would have thought you could seduce someone with a muffin? You got me hooked!!

Robert said...

Hi Karina,

Is it hot in here, or is it me?

If I were you, I might consider writing bodice-rippers in my spare time...


k said...

dude. i am so making these this weekend.

another delish recipe as always - you never disappoint!

Katie said...

Oh. My. God! These look incredible.

I am really craving one of these right now...and it's 11:40PM!

Rachelle said...

I love how the strawberries maintained their shape, and didn't dissolve away.
Thanks for joining "I'm a Food Blogger!" on my Flickr too! :)

MySeaPod said...

These sound wonderful! I will be making these tonight for my family. :) thanks!!

Kalyn said...

The photos are absolutely mouth-watering! (And Robert does have a point about those bodice-rippers.)

Kimi Harris said...

Yum, strawberry muffins. Sounds great. I may just have to come up with a "soaked" version of it. :-) Thank you for the great idea. I like also how you used banana to sweeten it with. Bananas and strawberries go so well together.

None said...

You are brilliant!! I'm so glad to have found your website. My food life is now reborn! I can eat again!

Much Love,

Karyn said...

I am going to try these tonight or depends on how may strawberries I have left right now..

I'm at high elevation,too, 5,375ft, so I love all your baking recipes..actually, I love all your recipes, but the baking recipes are such a help to me!

I had most of the little equations for high elevation memorized, but then when I became vegan, it was a whole new ball game.

Thank you for everything!

theresa said...

Hi Karina
I made these for breakfast on Sunday and they were divine warm from the oven. I made mine with millet and quinoa flour and forgot to add any egg or egg replacer and they still tasted fab!
Thanks for the great recipes.

Barbara said...

Hej Karina,

this recpe sounds fantastic!
Do you have suggestion how to replace Sorghum flour? I have never heard of it and don't think that I can get it here (that is - in Germany). Would millet flour work as a substitute?
Thank you in advance!


Hanne said...

Oh, my god, they look delicious! Must try right away.

Karina said...

Revsigm- Muchas gracias- enjoy!

~M- Did you try it with the mix of berries?

Tiffany- Excellent. :)

Robert- Are you in cahoots with my husband? ;)

k- Dude, these are awesome- I've been eating them all week.

Katie- Wish I could send you one (there's five left).

Rachelle- Thanks! And my pleasure.

MySeaPod- How did they turn out?

Kalyn- Thank you, Sweetie! ;) And who knows? I could use the extra cash. ;)

Kimi- Not exactly sure what a soaked version might be, but why not? ;)

None- Welcome to your new life, Sistah! ;) xo

Karyn- It *is* a whole new ball game- and the rules change. I'm still figuring out brownies and cake.

Theresa- Yum- sounds delicious! I've got to try millet...

Barbara- Apparently millet worked for Theresa. Or you could always use rice flour. I imagine cornmeal would work, too; but in a smaller quantity.

Hanne- Hope you *like*. ;)

Thanks, everyone! You rock.



Jessica said...

I just made these wonderful muffins with fresh from the farm Oregon strawberries and oh my goodness they are to die for! I didn't have buckwheat so I subbed 1/4 cup soy flour + 1/4 cup flaxseed meal and I think they turned out so yummy! Thanks so much for these fabulous recipes, I'm looking forward to making more of them SOON!

KarenLBS said...

I made these last night - it was my very first forray into gluten-free baking and well... they were awful. I think maybe I don't like buckwheat...? and/or - more probably - I goofed somewhere. They are very dense, and heavy and oof. My husband says they're good but I think he's being nice and my kids won't touch them (and they are who we're doing the gluten free "thing" for!) HOWEVER - I did also make (also last night) the Breakfast Cookies - which were fabulous! though, the kids still wouldn't eat them. They're 3 & 5, so they're not really open to negotiation. :))
Thanks for the recipes - I'll be trying more!

Karina said...

Hi Karenlbs- This was your first gluten-free attempt? I have several thoughts.

First- this is a low sugar recipe, with hefty grains; it's not going to taste like a white flour white sugar muffin. Buckwheat might be part of the issue. Some folks don't care for the flavor- some love it.

I might suggest trying a sweeter recipe like my Sour Cream Blueberry Muffins made with Pamela's Ultimate Baking Mix- if you can do dairy. Those muffins are closer to a standard muffin.

Another point I'd like to make (I talk about this is in my Morning After post) is that taste buds need time to adjust to alternative flours. They do taste different.

I've been gluten-free for over six years, so when I go by the bakery section at the market I wrinkle my nose and tell my husband, Ugh. That wheat smell? It stinks. I think it smells funny. I hold my breath.

Give it some time. And browse the recipes with lighter flours, perhaps?


;)mommy said...

I don't know what I did wrong... The muffin is soggy next to strawberries.. There are also a bit of strawberry juice came out on the top. Otherwise the texture of the muffin would have been fabulous! Should I slice the strawberries smaller? bigger? I measured 2 cups after slicing the strawberries. Are my strawberries too ripe? These muffins look so good I'd like to make it works! Thaks for the recipe!

Karina said...

;) Mommy- Hmmm. It's hard to say without seeing them. Maybe slightly undercooked? Or too much batter in the muffin cups? Or the strawberries were over-ripe and mushy? Or too wet?

Strawberries do get soft when baked.


aksari83 said...

My boyfriend and I go camping a lot with our friends, and I've made a habit of baking muffins for us to eat in the morning around the campfire.

I made these last night, and they turned out so good! My boyfriend took a bite and said, "Dang, babe.. you're getting good at this gluten-free thing."

I'm secretly hoping that our friends won't like them, so I can horde them for myself :)

I'm looking forward to trying this recipe with chopped apples and walnuts, too...

Gib's Aunty said...

I made those gorgeous muffins and I used coconut flour instead of buckwheat, I'm not sure I like buckwheat. But they turned out great. I could probably cook them longer but I ate them like they were going out of style. You have such great recipes! Thank you!

Anonymous said...

These look fantastic! I can't wait to try them. Could you suggest a good substitute for the sorghum flour? I'm having a little difficulty finding it here in New Zealand :(

Karina Allrich said...

aksari83- What a fabulous story. I love it. Have you tried the Pear Polenta Muffins? They're another favorite that don't taste at all "gluten-free".

Gib's Aunty- Excellent. Sounds delicious. Coconut flour is very moist and rather heavy so I'd suggest you balance it with another gluten-free flour to keep the texture lighter.

Anon- Sorghum is a medium weight flour- so use whatever gluten-free flour you like to use in baking. Rice might be the closest. But a blend of any gluten-free flours and starches will work.


jeni@pnkgeeni said...

Thanks for the recipe. Do you need to use sorghum flour? I can't find this in my local store. I tried some Gluten Free muffins today, but they didn't turn out that tasty.

Karina Allrich said...

Jeni- As I answered above yesterday, sorghum can be replaced with rice flour; preferrably brown rice flour.

However, I must be honest and mention that I am not a big fan of rice flour in baking. Sorghum is much better. It's softer, tastier and produces a less gritty texture.

You can always order on-line if you cannot find it locally; try


Candice said...

Karina thank you for this and all your other fantastic recipes! You are a real inspiration. These muffins went down a treat with everyone I know, all of whom raved that if I hadn't said it they would never have known they were gluten free and vegan! I'm keen to whip up another batch but just wondering do you think they could be frozen to be eaten at a later date?

Karina Allrich said...

Candice- Yes, absolutely. I wrap mine individually in foil, bag and freeze. They keep quite well; and make for easy to-go treats on the run.

I've found this to be true of all gluten-free baked goods. For best freshness, wrap, bag and freeze.


m4m4misty said...


I can't tell you what a GodSave your website has been. I'm a baker who gave birth to a son who's wheat, egg and dairy free. I've been pulling my hair out for quite some time now... well that was UNTIL I came across you! Thank you! I have some left over bananas and strawberries that I had to use and I can't wait to make these tonight. They looks scrumptious!

Melinda said...

I am new to the Gluten-Free world and it seems a little overwhelming. This recipe looks really delicious but difficult to make because I dont want to have to go through the trouble of buying 10 different kinds of specialty ingredients. Can I just use a general gluten-free baking flour? How many cups would I use for this recipe, to replace each individual ingredient?

Karina Allrich said...

Melinda, Can you use Pamela's Ultimate Baking Mix? A great all-purpose mix- try that using 1 1/2 cups mix to replace the flours and skip the xanthan gum.


adam said...

I made these delicious muffins today with a few subs, based on what I had in the house. I used frozen blueberries instead of strawberries, thawed and drained with a sprinkle of sugar since they are not as sweet as strawberries. Also I had to use a combo of millet flour and brown rice flour instead of buckwheat and sorghum (due to food allergies) which worked just fine!

GreenEyedAmber said...

Absolutely delicious - even without the strawberries! I also subbed millet flour for the buckwheat flour. Thank you!

Mariposa said...

Hi, I made these muffins yesterday because I had an abundance of strawberries and bananas and they turned out quite good. I used eggs and just a small bit of sugar.

I wanted to comment on some of the posts above re: buckwheat flour.

I have discovered is that it's very easy to make my own buckwheat flour. Apparently commercially ground buckwheat flour uses toasted buckwheat, which accounts for the dark color and strong flavor. The buckwheat flour I grind myself (in my coffee grinder) from raw buckwheat is soft, light and quite tasty. I hate to waste food but I'm going to compost the commercial stuff in my refrigerator because I know I'll never use it! Everything I have made with my home-ground buckwheat has had a good flavor and color.

Thanks for the recipe!

Yorkie Love said...

omg these are good.

Anonymous said...

Just to help out - there is an online gluten free shop in tauranga nz that stocks sorghum - its where I get mine so I hope this helps. Its called one stop gluten free shop & she will ship nationwide.

Post a Comment

Gluten-Free Goddess eBook on iTunes