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Strawberry + banana muffins + the (dreaded) school routine

I love the school holidays, especially in the summer time.

Long sunny days that stretch into pink skies and balmy evenings, wild hair and bare feet, sticky fingers stained with mango juice and going to sleep completely exhausted, sun kissed and happy from being pummelled by the surf for hours.

And then someone mentions they need new school shoes and immediately, we come crashing back to reality with a thud.

Inevitably, the holidays will come to an end and the year will start properly and the carnival of lunch box packing will commence.

If you are not quite ready to think about lunch boxes yet (and I know I won’t be until the evening before school resumes – at the earliest!) these beautiful little gluten free muffins are just as delicious with a smoothie for a lazy summer breakfast or to take to the beach for an after-swim snack.

Strawberry + Banana Muffins (gluten + dairy free)

To make these muffins nut-free, replace the almond meal with quinoa or tapioca flour and decorate with shredded coconut instead of almond flakes!

With an abundance of summer strawberries from my friendly and very generous neighbour at the Farmers Market, Suzanne from Berry Organics, I couldn’t resist creating these beautiful little whole food treats.


Makes around 8 medium size muffins


50g brown rice flour

50g buckwheat flour

50g almond meal

1 tsp baking powder

1/2 tsp pure vanilla extract

2 free range/organic eggs, lightly beaten

2 T coconut oil, melted

2T Maple syrup

8 -10 strawberries, hulled and quartered

1 banana, chopped

Flaked almonds to decorate

What to do

Preheat the oven to 175C and line a muffin tray with paper cases (or grease well).

Combine the dry ingredients in a bowl and mix well.

In another bowl add the eggs, coconut oil and maple syrup and stir well to combine – maybe use the whisk.

Add the wet ingredients to the dry ingredients, then gently stir through the strawberries and banana.

Spoon into muffin cases and decorate with the flaked almonds.

Bake for around 25-30 minutes, until golden and firm around the edges.

These muffins are best eaten on the day they are made but you can store them in the fridge for up to three days or the freezer for  month.

Do you love the summer holidays?  What do you think is the worst thing about getting back into the school routine?

Happy eating!

Mamacino x


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10 thoughts on “Strawberry + banana muffins + the (dreaded) school routine

  1. These look delicious!! I love the summer holidays….don’t want them to end 🙁 But they have been wonderful.

    1. I feel the same way!

  2. How yummy! … My daughter (gluten free) is going to LOVE me – thanks 🙂

    1. We all love a happy daughter!

  3. I have everything but buckwheat flour – is there something else I can replace it with? (We are not gluten free).

    Looking forward to making these – thank you

    1. Hi Simone – quinoa flour or tapioca would be fine – or just use more of each of the rice and almond flours x

  4. Thank you

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