These muffins are gluten and refined sugar free and can easily be made dairy free. The strawberries are roasted before adding them to the batter to concentrate the strawberry flavor and decrease water content, which would otherwise make these muffins mushy.

The majority of the sweetness comes from mashed bananas, which also keep the muffins moist without adding any oil. However you can’t really taste much banana flavor over the strawberries, which, in my opinion, should be the star.

I also use yogurt in this recipe because I like the tenderness it adds to the crumb—It can easily be swapped with coconut yogurt or coconut milk with an added acid (exact substitution listed below). The result is just as delicious.

Roasted Strawberry Muffins

Method:

Preheat the oven to 450 degrees Fahrenheit.
Toss the strawberries with the sugar and pinch of salt. Spread on a baking sheet and roast for 10 minutes. Stir them with a wooden utensil for even caramelization.
Bake another 10 minutes. Allow to cool.
In a blender, combine the bananas, eggs, sugar, yogurt, almond milk, and extracts. Blend until thoroughly mixed.
Sift the flours and other dry ingredients in a bowl.
Pour the wet mixture into a separate bowl, then slowly fold the dry mix into the wet, being careful not to over-stir.
Line a 12-muffin tin with paper liners.
Pour the batter evenly into the muffin liners.
Put the muffins in the oven and reduce the temperature to 425. Bake for 5 minutes.
Turn the tin 180 degrees for even baking, and reduce the heat to 350. Bake an additional 15 minutes.
Remove the muffins and allow them to cool before handling.
Store in an airtight container at room temperature for 2-3 days. After that move them to the freezer.