Delightful Strawberry Banana Muffins (Gluten-Free)
Indulge in the delightful flavors of these Strawberry Banana Muffins, crafted to offer the same irresistible texture as traditional muffins but without gluten. Inspired by Moosewood's innovative recipes, these muffins are perfect for a sunny morning in the garden, paired with a steaming cup of tea. The sweet, ripe bananas and juicy strawberries meld beautifully with a subtle hint of cinnamon, creating a satisfying treat for any time of day. Whether enjoyed fresh out of the oven or later with your favorite spread, these muffins celebrate the joy of wheat-free living, making them a delicious addition to your breakfast or snack repertoire.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
rice flour
1 1/4 cups (sifted)
potato starch
1/4 cup (sifted)
tapioca flour
1/4 cup (sifted)
xanthan gum
1/2 teaspoon (sifted)
ground cinnamon
1/4 teaspoon (sifted)
baking soda
1 teaspoon (sifted)
baking powder
1 1/2 teaspoons (sifted)
salt
1/2 teaspoon (sifted)
butter or margarine
1/2 cup (softened)
sugar
1/3 cup (granulated)
eggs
2 (large, beaten)
pure vanilla extract
1/2 teaspoon (liquid)
milk or soymilk
1/3 cup (liquid)
bananas
2 (peeled and mashed)
strawberries
1 1/2 cups (stemmed and coarsely chopped)
Instructions
1
Preheat your oven to 350°F (175°C). Lightly grease a muffin tin or line it with paper liners.
2
In a large mixing bowl, sift together the rice flour, potato starch, tapioca flour, xanthan gum, ground cinnamon, baking soda, baking powder, and salt. Stir well to combine and set aside.
3
In a separate bowl, cream the softened butter (or margarine) with the sugar until the mixture is smooth and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and milk, mixing until combined. The batter will be thick and somewhat lumpy.
4
Peel and mash the bananas in a small bowl. Fold the mashed bananas and coarsely chopped strawberries into the wet mixture until well combined.
5
Gradually add the wet ingredients to the dry mixture, stirring gently until just mixed. Be careful not to overmix, as this can make the muffins denser.
6
Spoon about 1/3 cup of muffin batter into each cup of the prepared muffin tin, filling them generously.
7
Bake in the preheated oven for 25-30 minutes. At the 15-minute mark, rotate the muffin tin to ensure even baking. Check if the muffins are done by inserting a toothpick or paring knife into the center; it should come out clean.
8
Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. Serve warm or at room temperature. Store any leftovers in an airtight container once fully cooled.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Delightful Strawberry Banana Muffins?
These are gluten-free muffins crafted to offer the same irresistible texture as traditional muffins, featuring ripe bananas, juicy strawberries, and a hint of cinnamon.
Is this muffin recipe gluten-free?
Yes, these muffins are specifically designed to be gluten-free and wheat-free, using rice flour, potato starch, and tapioca flour.
What temperature should the oven be set to?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) before baking.
How should I prepare the muffin tin?
You should lightly grease the muffin tin or line it with paper liners to prevent sticking.
What specific gluten-free flours are used?
The recipe calls for a blend of 1 1/4 cups rice flour, 1/4 cup potato starch, and 1/4 cup tapioca flour.
Why is xanthan gum included in the recipe?
Xanthan gum is added to provide structure and mimic the elasticity of gluten in these wheat-free muffins.
Is there any spice added to the batter?
Yes, the recipe includes 1/4 teaspoon of ground cinnamon for a subtle hint of warmth.
How should the dry ingredients be processed?
The dry ingredients, including the flours, leavening agents, and spices, should be sifted together in a large mixing bowl.
What is the first step for combining wet ingredients?
Start by creaming 1/2 cup of softened butter or margarine with 1/3 cup of sugar until the mixture is smooth and fluffy.
How should the eggs be added?
Beat in the two large eggs one at a time, ensuring each is fully incorporated before adding the next.
When do I add the vanilla and milk?
The vanilla extract and milk (or soymilk) should be stirred into the creamed butter and egg mixture before adding the dry ingredients.
What is the expected consistency of the batter?
Once the liquids are added to the creamed mixture, the batter will appear thick and somewhat lumpy.
How many bananas are required?
The recipe requires 2 bananas that have been peeled and mashed.
How many strawberries should I use?
Use 1 1/2 cups of strawberries that are stemmed and coarsely chopped.
When do I add the fruit to the mix?
Fold the mashed bananas and chopped strawberries into the wet mixture until well combined before merging with the dry ingredients.
How should I combine the wet and dry mixtures?
Gradually add the wet ingredients to the dry mixture, stirring gently until they are just mixed.
Why shouldn't I overmix the muffin batter?
Overmixing can result in denser muffins, so it is important to stir only until just combined.
How much batter goes into each muffin cup?
Spoon approximately 1/3 cup of muffin batter into each cup of the prepared tin.
How long do these muffins need to bake?
Bake the muffins for 25 to 30 minutes in the preheated oven.
Is there a specific instruction for even baking?
Yes, rotate the muffin tin at the 15-minute mark to ensure the muffins bake evenly.
How can I tell when the muffins are finished baking?
Insert a toothpick or paring knife into the center of a muffin; if it comes out clean, they are done.
How long should I cool the muffins in the tin?
Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack.
What is the best way to serve these muffins?
They are best served warm or at room temperature, and can be paired with your favorite spread.
How should leftovers be stored?
Store any leftovers in an airtight container once they have fully cooled down.
Can I use a dairy alternative for the milk?
Yes, the recipe suggests you can use either regular milk or soymilk.
Can I use margarine instead of butter?
Yes, the recipe allows for the use of either 1/2 cup of softened butter or margarine.
What leavening agents are used in this recipe?
This recipe uses 1 teaspoon of baking soda and 1 1/2 teaspoons of baking powder.
What was the inspiration for this recipe?
These muffins were inspired by Moosewood's innovative recipes.
Is there any salt in this recipe?
Yes, the recipe includes 1/2 teaspoon of salt, sifted in with the dry ingredients.
What are some ideal occasions for these muffins?
They are perfect for a sunny morning in the garden, as a breakfast item, or as a convenient snack.