Overripe bananas sitting on the counter again, what to do with them if not put them in a favourite banana muffin recipe. But wait, I made these already, lets see what kind of new twist I can put on them. The local strawberry season is in full swing and a fresh pint sitting in my fridge, why not add a little strawberry flavour to the muffins.
And let’s make them more healthy. How about adding Chia seeds, as they are packed with nutrients and health benefits such as fibre, protein, omega-3’s and they can help keep you fuller for longer.
Perfect, Gluten-free banana, chia seed and strawberry muffins coming up.
What you’ll need
3 large bananas, mashed
1/3 cup Manukau honey
1/4 cup coconut oil
1 tsp baking soda
1 tsp Gluten-free baking powder
pinch of sea salt
1 1/2 cups Bob’s Red Mill all Purpose Gluten-Free Flour
1 tsp Xanthan gum
2 tbsp of chia seeds
2/3 cup chopped strawberries
Tip: For a blueberry variation, substitute strawberries with frozen wild blueberries***
What to do
1. Mix the mashed banana, sugar, egg, butter and coconut oil together. Set aside.
2. In a separate bowl, mix together baking soda, baking powder, salt, flour and xanthan gum.
3. Mix wet and dry ingredients all together. Add walnuts or any other optional ingredients if desired. Pour into greased muffin tins or paper muffin cups.
4. Bake in 350°F oven for approximately 20 minutes.
Makes 12 muffins. If you’d like both blueberry and strawberry muffins, just divide the mixture in 1/2 before mixing in the strawberries. Mix 1/3 of a cup of chopped strawberries to one mixture, and 1/3 cup of frozen blueberries in the other. This will make 6 of each kind. Enjoy.