• Servings 10 muffins
  • Prep 20 min
  • Cook 30 min
  • Cuisine
  • Skill Level

Gluten Free Strawberry Banana Muffins


  • 1 and 1/3 cups slivered almonds
  • 1/4 cup cornmeal
  • 1/4 cup ground flax seed
  • 1/4 tsp kosher salt
  • 1/4 cup baking soda
  • 1/2 tsp cinnamon
  • 2 tbs sugar
  • 1 ripe banana
  • 2-4 tbs milk
  • 1 and 1/2 tbs butter, melted and cooled
  • 2 tbs honey
  • 1 egg
  • 1 tsp vanilla extract (gluten free)
  • 1 cup fresh strawberries, sliced

  • Preheat oven to 325 degrees.
  • Line 10 cups of a muffin tin with paper liners.
  • In a coffee grinder, blender of food processor finely grind the almonds, in three separate portions.
  • Put each portion through a wire mesh strainer to separate the fine powder from the larger chunks, then reprocess until all the almonds are finely ground.
  • In a medium bowl, whisk together cornmeal, flax seed, salt, baking soda, cinnamon and sugar.
  • In a measuring cup, mash banana with a fork until smooth.
  • Add enough milk so banana and milk combined measure 3/4 cup.
  • Add butter, honey, egg and vanilla, mix with a fork until fully blended together.
  • Add banana mixture to dry mixture and stir until incorporated.
  • Add strawberries and fold in quickly, until evenly mixed in.
  • Divide batter among lined muffin cups.
  • Bake muffins for 30 minutes or until slightly firm to the touch, and just beginning to brown on the top.

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