Author Notes
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. —OliveandPearl's
Ingredients
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1 cup
cornmeal
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1 1/4 cups
oat flour
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2 teaspoons
baking soda
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1 pinch
salt
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1
very ripe banana
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1 cup
diced ripe strawberries
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1/2 cup
almond milk
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1/4 cup
coconut oil
Directions
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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.
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