Strawberry Banana Muffins (gluten fre and paleo) |

  • Author: Katja from Savory Lotus
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 regular muffins 1x



  • 1 and 1/2 cup almond flour (I use THIS blanched brand)
  • 1/2 cup arrowroot powder (like this)
  • 2 tbsp coconut flour (I use THIS brand)
  • 1/4 cup coconut sugar (I use THIS brand)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 eggs
  •  1/4 cup butter, ghee, or coconut oil – melted
  • 2 ripe bananas – mashed
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar (I use THIS raw brand)
  • 1 and 1/2 cups strawberries, chopped – divided


  1. Preheat oven to 350’F.  Line muffin tin with 12 muffin liners.
  2. In a large bowl, whisk together almond flour, arrowroot, coconut flour, coconut sugar, baking soda, and salt.
  3. In another bowl, whisk together eggs, ripe mashed bananas, fat of choice, vanilla, and apple cider vinegar.  
  4. Add wet to dry and mix until thoroughly combined.  Gently fold in ONE cup of the chopped strawberries (you’ll use the remaining 1/2 cup in a minute.)  Divide batter evenly between 12 muffin cup. Tap muffin tin onto counter to get batter to settle. Top muffins with remaining 1/2 cup of chopped strawberries.
  5. Bake 20-22 minutes, until golden and firm to touch in the center. Cool on baking rack.  Enjoy!