Strawberry Banana Corn Muffins

Posted by in Breakfast, Gluten-Free, Lovely as Leftovers, Vegan


Life has been hectic and stressful lately. The usual modern complaints – too much to do, not enough time. I will spare you all the details. But I have noticed that the busier I get, the more I want to bake. It is not just wanting to bake, the line of thinking goes something like this: I should quit my job, move to Northern California (well, more Northern than I already am) and buy a small cottage where I will bake muffins, scones, and cobblers with fruit from my trees (did I mention the cottage I bought comes with acreage and bountiful fruit trees?)….you get the idea. Such a drastic reaction, but that is where my thoughts wander. It is by no means a reasonable reaction – it’s more akin to someone stripping down naked because a spider crawled into their sock.

When I get these ideas, I know it is time to bring a bit more balance into my life. Carve out a day to whittle down my to do list, start saying “no” to some things (especially those after work), savor the morning walks with the pup (even if they are 10 minutes) and spring clean so that I can make a trip to the goodwill to de-clutter my small SF apartment. Most of the time, all it takes is a few, small re-adjustments to find some balance in my life again. Well worth it to keep me in a city that I love. This balance isn’t a science and I often feel like I am dancing on the borders… but most of the time I like the music.



All that said, I am trying to squeeze in a lot of baking. These muffins are summer in a cupcake paper. Crispy on top and just soft enough inside without the mushy-woes of some gluten-free muffins. I use the strawberries that are over ripe, just about to turn inedible, and could easily be substituted for blueberries or small dices of mango. I pop them in my purse on my walk to the muni and am grateful for the kitchen, apartment, and city that I baked them in. My husband has even gone so far to say they are his favorite. I feel like that is a bold statement.






Strawberry Banana Corn Muffins

  • 1 c. cornmeal
  • 1 1/4 c. oat flour
  • 2 tsp. baking powder
  • 1/4 tsp. baking soda
  • pinch of salt
  • 1 very ripe banana
  • 1 c. diced ripe strawberries
  • 1/2 c. almond milk
  • 1/4 c. maple syrup
  • 1/4 c. coconut oil

Heat the oven to 350 and line or grease your muffin tin.

Mix all of the dry ingredients in a big bowl. In a medium bowl, mash the banana well. Then add the diced strawberries and continue to mash until just muddled. Add the rest of the wet ingredient and stir. Combine the wet ingredients with the dry and mix until just combined. Spoon out so that each cup is 3/4 full. Bake for 20-22 minutes, until tops are golden and a toothpick inserted in center comes out clean.