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Strawberry Banana Muffins
Strawberry Banana Muffins with Crumb Topping
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins

Strawberry Banana Muffins with Crumb Topping are a really great way to use strawberries this season. This is like  banana bread meets coffee cake, filled with juicy pieces of strawberries and topped with a sweet crumb topping. It'll be your new go-to muffin!

Servings: 10 muffins
  • 3 medium ripe bananas mashed
  • 1 medium egg
  • 1 1/2 cups gluten free all purpose flour
  • 1/2 cup vegetable oil
  • 1 cup strawberries diced
  • 1/2 cup white sugar
  • 1/4 cup light brown sugar
  • 2 tsp vanilla extract
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp double-acting baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
For the Crumb Topping
  • 1/2 cup light brown sugar
  • 2 tbsp gluten free all purpose flour
  • 1 tbsp unsalted butter softened
  • 1/2 tsp cinnamon
  1. Preheat oven to 375F. Grease a muffin tin and set aside.

  2. In a medium bowl whisk together dry ingredients (flour, spices, baking powder and soda, sugars). In a separate bowl, combine wet ingredients (banana, strawberries, oil, egg, vanilla). 

  3. Pour dry ingredients into wet ingredients and stir until combined. Be careful not to over-mix. 

  4. Use the now-empty dry ingredients bowl to combine sugar, flour, cinnamon, and butter for the crumb topping. Stir together until flour is completely wet and crumbling. Sprinkle evenly over each muffin.

  5. Spoon batter into 10 muffin cups evenly. Bake about 15 minutes, or until golden brown and a toothpick comes out clean.