FTC Disclosure: Delicious Obsessions may receive comissions from purchases made through links in this article. As an Amazon Associate I earn from qualifying purchases.Read our full terms and conditions here.

{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.
- Amazon, of course, has everything you need for this recipe. Their prices are often very good, though I love to shop around and sometimes find that Thrive Market has better deals. If you like saving money, it’s good to shop around! 🙂

Strawberry Banana Muffins :: Gluten-Free, Grain-Free, Dairy-Free, Nut-Free, Seed Free
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.
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
- Preheat oven to 350'F and line muffin pan with muffin liners.
- Sift together coconut flour, baking soda, and sea salt in a small bowl. Set aside.
- In another medium bowl, whisk eggs until foamy. Add mashed banana, sweetener of choice, fat of choice, and vanilla. Mix until thoroughly combined.
- Add dry ingredients and mix to combine. Fold in strawberries.
- 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.
- ENJOY!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I may earn a small commission from qualifying purchases.
Nutrition Information:
Yield: 9 Serving Size: 1Amount 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.
So, what’s a gal to do?
Master the art of making her own ice cream at home, that’s what!
And create I did and The Splendid Scoop and Other Frozen Treats eBook was born! This is one of my best-selling eBooks because I arm you with everything you need to make your own perfect ice cream (or other frozen treats) at home any time you want.
And I do it all with real food ingredients, no refined sweeteners, not gums, not stabilizers. No junk here.
Oh, and I also have made the recipes allergen-friendly and even adaptable for stricter healing diets (like the AIP).
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.
No more!
If you are ready to learn more about The Splendid Scoop and Other Frozen Treats and see how you can download your own copy today, click here (or just click on the image below!).
Delicious Obsessions is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.Read our full terms and conditions here.

Hello! Am I reading this correctly? 5 tablespoons of coconut flour? I am so new to cooking with coconut flour so maybe I don’t need as much as wheat flour? These look so amazing that I don’t want to assume and botch them LOL!
Hi Heather – Yes, that is correct. Coconut flour is very different from wheat flour. It can be a bit finicky to work with when you’re just starting out. I highly recommend this book by my friend Starlene. I wrote a review on it that you can read here: https://www.deliciousobsessions.com/2013/04/baking-with-coconut-flour-a-book-review/. Her book has saved me (and others) so much time and wasted ingredients! Enjoy! 🙂
Thank you Jessica! I’m really glad I asked! I hate wasting ingredients especially when they’re natural/organic….I don’t want to turn that into a hole I throw money down! 🙂 I think I’ll read your friend’s book before going further. I always appreciate your opinion! Thank you!
Hi Heather – I completely understand. I hate it when a recipe flops, especially if it’s inedible. I really dislike throwing food away. I know the book will be a big help! 🙂
Hi Katja,
Would it be possible to substitute the eggs for flaxseed eggs? To make vegan cupcakes?
Thank you! They look delicious!
Jet – That may work for this recipe. I typically don’t recommend subbing flax or chia eggs for more than 1-2 eggs per recipe, as it tends to throw the texture off. But, since this is only 3, it make work OK. Here is my post on how to do this: https://www.deliciousobsessions.com/2013/12/use-chia-flax-egg-replacements/. Hope you enjoy!
Can arrowroot flour be subbed in for coconut flour? I have a tree-nut allergy in the house. Thanks!
Hi Ruth – Arrowroot and coconut flour are two very different flours and cannot be used interchangeably. I’m not sure what the proportions would be to make that switch in this recipe. You might try 1/2 to 1 cup of arrowroot in place of the coconut flour, though I cannot make any guarantees on how well it would turn out unfortunately.
Also, I’m not sure if it’s helpful, but coconut is not a tree nut. Coconut is a member of the palm family, which is not related to nuts or peanuts. The FDA confused everyone a couple of years back by adding coconut to the list of tree nut allergens, even though it is not botanically a tree nut. Quote: “Coconut is not a botanical nut; it is classified as a fruit, even though the Food and Drug Administration recognizes coconut as a tree nut. While allergic reactions to coconut have been documented, most people who are allergic to tree nuts can safely eat coconut.” http://www.acaai.org/allergist/allergies/Types/food-allergies/types/Pages/tree-nut-allergy.aspx. Hope that helps!
I try not to use muffin liners, greasing with olive oil. How do you think these would do that way? Thanks.
Hi Cindy – I think they would work just fine. As long as the muffin tins are greased, the muffins should come out when done baking. Hope you enjoy! 🙂
I made these this morning!
Cooked it 23 minutes and they began browning on the edges and the top was firm, so I pulled them out!
Taste good but the muffins are WET!
I did everything exactly by the recipe…EXCEPT I lightly oiled the pan with coconut oil instead of using paper liners like suggested!
Why do you think the muffins are soggy?
Thank you!
Hi Tanya – I’m not sure why that would have happened. It could be the difference in the brand of coconut flour used? I’ll ask the recipe author and see if she has any ideas.
Finally a coconut flour recipe that was good, moist, and didn’t fall apart! Thank you! do you think it would hold up as a cake poured into a cake pan?
So glad you enjoyed! I have not tried it as a cake, but I don’t see why it wouldn’t work. Let me know how it turns out! 🙂
So since I’ve found this recipe I have made it countless times, its awesome! and I’ve tried different variations of berries and flavors and last week I still had some pumpkin puree in the freezer and decided to try it in place of the banana and add some spices. It totally worked and tasted great! I love this recipe!
Awesome! Thank you for taking the time to stop by and share! So glad you enjoy the recipe! 🙂
These were very good, but very sweet! Definitely a good choice for a dessert!
Glad you enjoyed them! You could reduce the sweetener too if you like!
I have almond flour to use. What would the substitution amount be in place of the coconut flour? Thank you!
Hi Erinn – I’ve never subbed almond flour in this recipe, so I’m not totally sure. It’s not a straight 1:1 substitution. You’re going to need more almond flour than you would coconut flour. I’d start with around a 1/3 of a cup of almond flour and just sprinkle in a little bit at a time until you get the consistency you want. Hope that helps!
Could I do this as a loaf, you think?
Hi Jill! I have not tried it before, but I think it might work. You may need to lower the temp just a tad and increase the time. Let me know how it turns out if you try it! 🙂
For me, these were an epic fail. I’m an accomplished cook and when I saw this recipe, I didn’t think it would work but I tried it anyway. They turned into nothing more than a small bit of soggy slime with a crusty rim. They were awful. I feel a bit angry since I used fresh strawberries that I had just picked from a farm. I wasted them.
Hi Linda! I’m so sorry the recipe didn’t work for you! I am not really sure what could have happened as they always turn out great for us! 🙁
could I use frozen berries?
Hi Melissa – We haven’t used frozen berries for this recipe as it most likely would add too much moisture. I would be concerned that they would get too mushy.
These are fantastic and turned out wonderful! I used 1/2 cup of strawberries and 1/2 cup of blueberries because I didn’t have enough strawberries. So moist, so good, and so good for you! I think I’ll have another right now haha I didn’t have paper liners so I greased with coconut oil and they released from the pan very easily and stayed together.
Ooooh, yum! I love the blueberry/strawberry combo! Delish! 🙂 So glad you guys liked them!!!
Jessica, what brand of coconut flour do you use?
Hi Kristina! I use either Tropical Traditions (https://www.deliciousobsessions.com/TropicalTraditions) or the bulk coconut flour from my local Natural Grocers. I’ve noticed a big variance between different coconut brands as to how well they work in recipes so I try to stick with the same one or two brands consistently. Hope that helps! 🙂
I made it as a cake. The kid said it’s the best cake he had ever had!
Awesome Kaye! That makes me so happy to hear!! 🙂 Thank you for taking the time to come back and comment!!
How would the cook time differ if I make mini muffins instead?
Hi Hunter! We have not tried mini versions. I’d start by cutting the time in half and then adjusting up a little if more baking time is needed. Hope you enjoy! 🙂
Do you think these would freeze well if I doubled the recipe?
Hi Staci! I have never frozen them, but I don’t see why not. I do freeze different muffins all the time with no issues. 🙂
I had the same problem as a few have noted. Cooked on the outside, wet on the inside after 20+ minutes. I used Bobs Red Mill coconut flour. Thinking it needs more flour to set properly? Taste was great but innards too soggy. Will have to try again. Any reason to not use baking powder so they rise some? Love the idea of trying other fruits or pumpkin, so I’d really like to get this recipe right for my GF spouse!
Hi Jill! I am so sorry that it didn’t turn out for you! You could definitely add some baking powder if you prefer. You could also add a tsp or so of lemon juice or apple cider vinegar to help the baking soda.
I made these last night. They were super easy to make & SO delicious. I shared them with my co-workers today & everyone loved them.
Hi Stefanie! Yay! So glad you all liked them! Thanks for taking the time to come back and share! 🙂