Paleo Strawberry and Banana Muffins

I started my morning realizing that I had a huge amount of super ripe bananas that didn’t get used up this past week. Which is not normal in our house! I also had a basket of delicious organic strawberries I had gotten from our local farmers market. I wanted to be able to use both. Katja over at Savory Lotus¬†perfected this wonderful muffin recipe. With my addition of a little bit of cinnamon, these came out totally yummy and ridiculously moist. My little guy has had three already! These muffins are great for a snack and a quick grab when you’re on the go. I hope you enjoy them as much as my family does.Paleo Strawberry and Banana Muffins

Strawberry Banana Muffin

Prep time
Cook time
Total time
Grain, dairy and nut free!
  • 5 Tbsp Coconut Flour
  • ¼ tsp Baking Soda
  • ¼ tsp Pink Himalayan Sea Salt
  • ¼ tsp Cinnamon
  • 3 Eggs, Organic Pastured
  • 1 Ripe Banana, Mashed
  • ¼ Cup Honey, Local Organic
  • ¼ Cup Ghee, Melted
  • 1 tsp Vanilla
  • 1 Cup Strawberries, Organic, Diced
  1. Line a muffin pan with 10 paper liners and preheat your oven to 350 degrees.
  2. Combine all dry ingredients and sift into a small bowl (coconut flour, baking soda, salt & cinnamon).
  3. In a medium bowl, whisk your eggs until frothy.
  4. Mash banana, and add banana, honey, vanilla and ghee to your eggs. Mix until well combined.
  5. Add all of your dry ingredients to the wet mixture and combine.
  6. Fold in strawberries.
  7. Fill your muffin liners a little over half way full.
  8. Bake for 22-25 minutes until golden.


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