There’s just something special about peanut butter and strawberry or strawberry and banana. As a muffin, I tend to not mix more than one fruit because it’s usually too overwhelming. For these little guys, I made an exception. The banana provides the density of a soft muffin (without being to bready) and the berries provide the color and sugary flavor. Better yet, they are great for adding in carbs in the morning and have a good balance with added gelatin for protein.
Give these muffins a try. They make a great kid or adult snack and are perfectly moist! The sugar on top is the best part so be sure to do your best to find some!
- 2 cups Gluten Free Baking Mix (I used King Arthur)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 4 large ripe bananas (2 cups mashed)
- ½ cup packed light brown sugar
- ½ cup great lakes gelatin, optional for protein
- ¼ cup coconut oil, melted
- 1 large egg
- ½ cup plain Greek yogurt (I use fat free)
- 2 teaspoons pure vanilla extract
- 1 cup chopped strawberries
- Sliced strawberries, for garnishing muffins
- Turbinado sugar, for sprinkling on muffins before baking, optional
- Preheat the oven to 350 degrees F. Line a muffin pan with paper liners and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Peel the bananas and mash with a fork. Place the mashed bananas in a large bowl. Add the brown sugar, coconut oil, egg, Greek yogurt, and vanilla extract. Stir until well combined. Slowly stir in the dry ingredients. Mix until just combined. Gently fold in the chopped strawberries.
- Fill muffin liners three-quarters full. Top each muffin with a strawberry slice, if desired. Or, you can top with the strawberry slice after baking for better presentation. Sprinkle with turbinado sugar, if desired. Bake for 25 minutes or until a toothpick inserted into center comes out clean. Transfer to wire rack to cool.Store, covered, at room temperature.