Gluten Free Banana Muffins with Strawberries and Coconut Whipped Cream

This is a really easy and of course delicious take on the classic strawberry shortcake.  Using a bit of honey to sweeten, flaxseed meal for a little extra fibre and whipped cream from coconut milk, makes for a fantastic, completely satisfying treat that one would be hard pressed to deny.

The Necessities

∗ Makes 9 muffins


1-1/3 Cups Organic Brown Rice Flour

2 tsp Baking Powder (aluminum free)

2 tsp Ground Organic Cinnamon

¼ tsp Salt

3-4 Ripe Organic Bananas – mashed

2 Organic Eggs – whisked 

¼ Cup Organic Coconut Oil

2 tbsp Organic Honey

2 tbsp Organic Flaxseed Meal

2 cups Organic Strawberries – cleaned, de-stemmed and lightly mashed.

1 can Organic Coconut Milk


¾ cup Organic Walnuts or Dark Chocolate Chips


First prepare the coconut whipped cream.  You need to put the can of coconut milk in the fridge upside down for the night.  This enables the cream to separate and come to the top.  Puncture or open the can on the bottom to let the milk run out, leaving the cream in the can.  Next scoop the cream out into a chilled bowl and start beating the same way you would regular cream.  You can add a tsp or two of coconut sugar however you may not need it.  Once the cream is whipped to your desired consistency, place bowl in fridge and get going on the muffins.  Keep the cream in the fridge as it will separate as it gets to room temperature.

Preheat oven to 350° and lightly grease the muffin pan, I like to use butter for this.

In a large bowl, combine the mashed bananas, eggs, honey and coconut oil.  Mix well.

In a separate bowl, combine the brown rice flour, baking powder, salt, flaxseed meal & cinnamon.  This is also where you would add the walnuts or chocolate chips or both!  Mix well.

Add the dry mixture to the wet & mix thoroughly but do not over mix!

Fill the muffin cups about ¾ full.

Bake for 26-34 minutes or until they test clean.


Serve with mashed strawberries and coconut cream & maybe a little butter!


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