Mini Strawberry Banana Muffins

It’s June and that means strawberry season is right around corner. I have amazing memories of strawberry picking as a kid. Walking through big open fields  and hunting for these warm, red gems that you could just pop in your month.  I am excited to continue this tradition with my own family.

These mini strawberry banana muffins are a household favourite and a perfect way to use up some of those fresh strawberries you come across this summer.

These muffins are based on my Mini Carrot Cake Muffins recipe I posted this spring, with a seasonal update (strawberries rather than carrot).  I also doubled the recipe this time around because my toddler and husband devoured the last ones so fast.

I truly love this muffin base because it is so versatile and is free of many allergens, no nuts, no dairy, no refined sugars and has gluten free option if needed. Feel free to add your own inspiration to the recipe and I would love to hear what worked for you!

Makes 24 Mini Muffins

Ingredients

• 2 cups oat flour (gluten free if needed)
• 2 bananas (mashed)
• 1/2 cup fresh strawberries* (diced)
• 1/4 cup maple syrup
• 2 eggs
• 1 tsp vanilla
• 1/2 tsp cinnamon
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt

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Directions

1. Preheat oven to 350 degrees. Spray mini-muffin tray.
2. Combine dry ingredients: oat flour*, baking soda, baking power, salt and cinnamon and stir.
3. Add in wet ingredients: maple syrup, eggs, banana, strawberries, and vanilla and stir until everything is combined.
4. Spoon batter into muffin tray (I like to use a small cookie scope).
5. Bake for 8-10 minutes or until golden brown on top.
6. Let cool and serve.

Note: I make a large batch of oat flour that I keep on hand in an air-tight container.  Simply put large flake oats in the food processor and blend until you reach the desired consistency (about 30 second with some added pulses to get the stranglers).

Check back soon for more summer (and Strawberry) inspired recipes!

-kate