{ Gluten Free } Strawberry Banana Muffins

Strawberry Banana Muffins

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What You Need

1 banana, better if it’s a little bit brown

5 strawberries

1 ½ cup almond flour

¼ cup coconut flour

¼ cup vanilla protein powder

½ tsp baking soda

½ tsp baking powder

Cinnamon

Sea Salt

3 eggs, whisked

1 cup almond butter *

1/3 cup ghee **

½ cup honey

1 tsp vanilla extract

What to do

Preheat oven to 350°. Place banana, strawberries and almond butter in a food processor and pulse until smooth and well blended. (I am far too lazy to mash a banana and strawberry by hand, but it can be done.)

Add all dry ingredients to a large mixing bowl, mix well. Add all wet ingredients (including mixture from the food processor) to a small mixing bowl and whisk well to incorporate. Then, pour the wet ingredients into the dry ingredients and mix well. So much mixing!

Line a muffin tin with muffin cups then pour muffin mixture in.

Bake at 350° for 20 – 23 minutes or until a toothpick comes out clean.

Remove muffin cups from baking pan, place on a plate and then put in the freezer for about 5-7 minutes. This helps the muffin mixture “firm up” and helps the muffins cool down so you can devour them without exercising patience! Because let’s be honest, when it comes to baked goods – who has patience?


*You can substitute peanut butter for almond butter, if you want to.

**You can substitute butter or coconut oil for the ghee if that’s how you roll. You lucky dairy tolerant folks!

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