Strawberry shortcake inspired banana bread is here! If you love strawberries and banana bread, you will love it! The perfect summer twist on my classic recipe. So excited about this one! I personally love the taste of baked strawberries and with the sprinkle of coconut sugar, it is just so good! These muffins are gluten-free, dairy-free, and easy to make like all my banana bread! Strawberry shortcake is a summer vibe and I am here for it! I hope you enjoy it!
Note: this recipe calls for gluten-free all-purpose flour. I have not tested other flours just yet. As for subs, I would recommend regular all-purpose, almond, or gluten-free oat. I will update this recipe blog post as I test other flours.
Ingredients:
Directions:
Preheat oven to 350. Line or grease muffin tin.
In a large mixing bowl, mash up bananas until they are near liquidy. Add in eggs and combine well to mix the eggs. You want to make sure the eggs are fully mixed and beaten.
Add in the remaining wet ingredients - oil, maple syrup, vanilla, and creamy nut butter and mix very well.
Once all wet ingredients are well combined, fold in the dry. Add baking powder, baking soda, coconut sugar, and flour. Mix well until a thick and smooth batter is formed. You want to make sure to get out all the chunks of flour!
Using an ice cream scoop or large spoon, evenly pour batter into each vessel of the muffin tin. Fill about 3/4 of the way up or a tiny bit more.
Chop up strawberries into small 1/4 inch pieces. Sprinkle a few on top of the batter in each muffin spot. Shake so they even out and some of the pieces fall inside.
Option to sprinkle a little coconut sugar on top of each one! Just adds a little more sweetness for the strawberry shortcake feel 🙂
Bake on the middle rack for 25 minutes. ENJOY!!
If you are making a traditional loaf size, bake for 50-55 minutes.
**Store in room temp for 2 days and in the fridge for 3-4. Best consumed the day of or freeze.**
Ingredients
Directions
Preheat oven to 350. Line or grease muffin tin.
In a large mixing bowl, mash up bananas until they are near liquidy. Add in eggs and combine well to mix the eggs. You want to make sure the eggs are fully mixed and beaten.
Add in the remaining wet ingredients - oil, maple syrup, vanilla, and creamy nut butter and mix very well.
Once all wet ingredients are well combined, fold in the dry. Add baking powder, baking soda, coconut sugar, and flour. Mix well until a thick and smooth batter is formed. You want to make sure to get out all the chunks of flour!
Using an ice cream scoop or large spoon, evenly pour batter into each vessel of the muffin tin. Fill about 3/4 of the way up or a tiny bit more.
Chop up strawberries into small 1/4 inch pieces. Sprinkle a few on top of the batter in each muffin spot. Shake so they even out and some of the pieces fall inside.
Option to sprinkle a little coconut sugar on top of each one! Just adds a little more sweetness for the strawberry shortcake feel 🙂
Bake on the middle rack for 25 minutes. ENJOY!!
If you are making a traditional loaf size, bake for 50-55 minutes.
**Store in room temp for 2 days and in the fridge for 3-4. Best consumed the day of or freeze.**
