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{I am so excited to welcome Katja from Savory Lotus to the site today! She is stopping by to share a delicious recipe for strawberry banana muffins. These look SO good! I hope you enjoy! ~Jessica}

You know that recipe development has been successful when the entire batch of muffins gets eaten before you have a chance to take any photos. This recipe had to be made a second time in order to be shared here with you. My family just couldn’t resist eating them all!

Today’s recipe: Strawberry Banana Muffins.

I spend a ton of time in the kitchen creating recipes and making food for the family. I love sharing delicious goodness with you all. But most of all, I want my kids to grow up eating REAL, healthy food. I really believe that eating habits and tastes develop early. I don’t feed my kids junk food. I don’t buy packaged foods. And I don’t give my little one chocolate.

I’ve been a parent a LONG time and know that once they get bigger, you have much less control of what goes into their mouths and into their bodies.

My almost 18-year-old made me a very happy mama the other day. 

We were in the kitchen making Sunday family dinner. She was making 4 paleo/ primal pizzas and a big salad while I made these muffins for dessert. She turned to me, and with a smile, told me that she appreciated the fact that I didn’t let her eat crap when she was younger. She remembers being bummed that I only let her have “healthy” treats and often said ‘NO” when she asked for things that were processed and full of junk. She also remembers me saying that one day she would thank me. And she did. Drip Drip Drip. (That’s me getting teary). Proud mama moment, for sure!

Now, I know that it is hard to eat healthy ALL of the time. And it can be hard to stick to your values when there is so much outside pressure. We certainly have times when we indulge, but my kids know how I feel about food and food that isn’t really food. But trust me, it is worth it in the long run.

Ok, back to these amazing muffins.

I can’t take total credit. My little one (almost 3) and I were making muffins, and it was her idea to add strawberries. I added the banana because I find that coconut flour needs A LOT of moisture in order not to be DRY. I had no idea that these would be the “best muffins you have ever made.”  Direct quote from my personal food taster and critic:  my sweet man, Alexei.

Moist and delicious, these are the perfect muffin. The fresh taste of the strawberry pairs perfectly with the sweetness of the banana. The texture is just right. I’m not into dense muffins. Yeah, no thanks.

So, go ahead, make a batch. Share them with your family. Watch them disappear. My kids are already asking for more.

Enjoy! Have a sweet week!

Delicious Obsessions Product Recommendations for Strawberry Banana Muffins

I am always asked about my favorite ingredients and what I use in my own kitchen. I have linked to the products from my affiliate partners that I personally use and recommend. And now, here are the special coupon offers that select affiliate partners are currently offering:

• Thrive Market: If you sign up through this link, you will get 15% OFF your first order.
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Strawberry Banana Muffins :: Gluten-Free, Grain-Free, Dairy-Free, Nut-Free, Seed Free

Yield: 9 Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Moist and delicious, these are the perfect muffin. The fresh taste of the strawberry pairs perfectly with the sweetness of the banana. The texture is just right. I'm not into dense muffins. Yeah, no thanks.

Print

Ingredients

• 5 tbsp coconut flour
• 1/4 tsp baking soda
• 1/4 tsp unrefined sea salt
• 3 pastured eggs
• 1 banana, mashed
• 1/4 cup real maple syrup OR raw honey
• 1/4 cup coconut oil or ghee
• 1 tsp vanilla extract
• 1 cup fresh strawberries, chopped into 1/2 inch pieces

Instructions

1. Preheat oven to 350'F and line muffin pan with muffin liners.
2. Sift together coconut flour, baking soda, and sea salt in a small bowl. Set aside.
3. In another medium bowl, whisk eggs until foamy. Add mashed banana, sweetener of choice, fat of choice, and vanilla. Mix until thoroughly combined.
4. Add dry ingredients and mix to combine. Fold in strawberries.
5. Fill 9 muffin liners about 2/3 full. Bake for 20-22 minutes, or until the muffins are firm in the center and lightly golden.
6. ENJOY!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I may earn a small commission from qualifying purchases.

• 
  Anthony's Organic Coconut Flour, 4lbs, Batch Tested Gluten Free, Non GMO, Vegan, Keto Friendly
• 
  Coombs Family Farms Organic Pure Maple Sugar, 6-Ounce
• 
  Flavorganics Pure Vanilla Extract, 2 Ounce

Nutrition Information:

Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 169Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 89mgSodium: 61mgCarbohydrates: 12gFiber: 4gSugar: 8gProtein: 3g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from Nutritionix and we often find their calculations to be slightly inaccurate based on the whole food ingredients we use on this site. Nutrition information can vary for a recipe based on many factors. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

Learn How to Make Perfect Ice Cream (and Other Frozen Treats) at Home

Ice cream is the quintessential dessert (and, ahem, it would probably go pretty darn great with this recipe!). I mean, I can’t think of a single person that I’ve ever met who doesn’t like ice cream. While not everyone is as passionate about the cold, creamy, sweet concoction as I am, I am betting that if you’re reading this, you probably enjoy a frozen treat of some sort every now and then.

If so, then I have the PERFECT resource for you today.

I am crazy for ice cream, but I find that there are very few commercial ice creams that I can eat. I can’t do dairy, so that scratches a good 75% of them off the list. And the non-dairy options either taste funny, have too much sugar, or have weird gums and additives that my poor gut just doesn’t tolerate.

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Master the art of making her own ice cream at home, that’s what!

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And I do it all with real food ingredients, no refined sweeteners, not gums, not stabilizers. No junk here.

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So, if you are ready to master the art of making your own ice cream at home, this is the perfect book for you. Don’t let another special occasion or hot day in the summer pass you by watching everyone else enjoying cold treats while you sit on the sideline due to your dietary restrictions.

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