Strawberry Banana Muffins

Strawberry Banana Muffins from Gluten Free Canteen

During the way-back years when seasonal foods made seasonal sense, strawberries never arrived at the store or farmer’s markets until early summer – if we were lucky. It’s the middle of March and strawberries are already piled high at the grocery store. They traveled a long way to get there because even in California, it isn’t berry anything season.

These strawberries are pretty, but sadly they are not the kind that taste anything like a summer berry. They’re devoid of that fantasic strawberry smell, taste a little like a sweet tart without the sweet, and have more seeds than berry, if that’s even possible.

The good news? They’re red-ish and look like strawberries. On the flip side, that they are even in the store offers a little hope that spring has arrived somewhere. On sale it might be worth it to buy a package and bake them into something – like this muffin. An old gnarly banana added to the muffin makes up for the lack of sweetness, and the berry adds a nice hint of hey, it must be almost spring out there as you come in from shoveling more snow. It’s the hope that counts, right?

These muffins are two-bowl easy and go together quickly. So make a pot of coffee or tea and bake some strawberry banana muffins because after all, giant blackberries that look like footballs are not far behind. When those weird blackberries show up in the market it usually means the strawberries are in full swing and it really is springtime, almost summer.

Or at least that’s my fantasy.

Strawberry Banana Muffins from Gluten Free Canteen

Strawberry Banana Muffins
  • 295 grams Canteen flour blend (2 ½ cups) (see notes)
  • 100 grams granulated sugar (1/2 cup)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 80 grams gnarly old banana, pureed (1 small banana)
  • 160 grams non dairy milk (2/3 cup)
  • 160 grams vegetable oil (2/3 cup)
  • 3 extra large eggs
  • 1 lemon, zested
  • 1 teaspoon vanilla extract
  • 160 grams sliced or diced fresh strawberries (1 heaping cup)
  1. Preheat oven to 350°F. Place liners in two 12-count muffin pans (makes 16-18 muffins).
  2. In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt until combined. In a medium bowl whisk together banana, milk, oil, eggs, lemon zest and vanilla until smooth. Add to flour mixture and fold until no dry matter remains. Fold in most of the strawberries, reserving a few for the tops of the muffins. Scoop ⅔ full and top with remaining berries. Bake 18-20 minutes or until the muffins are light golden brown and a toothpick inserted comes out clean. Cool in the pan for a few minutes then transfer muffins to a rack to cool until just warm. Best served just barely warm.
Canteen blend is 2 parts superfine brown rice flour plus 1 part each superfine white rice flour and tapioca flour by weight. See About Flour.

Strawberry Banana Muffins from Gluten Free Canteen



  1. Kelly Grace says:

    I live in So. Calif and we have strawberries almost year round at our farmers mkts. Different varieties grow at different times. Some of the winter varieties can be unbelievably delicious and perfumey. So if you’re ever in SoCal at a farmers mkt, pls try the berries!
    Thx for another beautiful recipe!

    • GlutenFreeCanteen says:

      Thanks, Kelly. Next time we get down there I will be sure to find some. It would be wonderful to eat some great berries.