Gluten Free Strawberry Banana Corn Muffins

I love the way “Strawberry Banana” seems to roll of the tongue.  It has a great ring to it, and in my opinion it’s a great start to many delicious recipes!  

I made these the other day when I realized I had a few overripe bananas.  When bananas are overripe, they’re no longer good to eat on their own, but are absolutely perfect to add to baked goods! 

Whether you’re gluten free or not, these muffins are an incredibly delicious treat!  Everyone in my family loves them!


  • 2 1/4 cups yellow cornmeal
  • 3/4 cup corn starch
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon coarse sea salt
  • 1 cup sugar
  • 1 cup buttermilk
  • 3/4 cup plan yogurt
  • 1 tablespoon honey
  • 1 tablespoon vanilla extract
  • 2 eggs
  • 2 overripe bananas (about 2 cups mashed)
  • 2 cups thinly sliced strawberries
  • 1 1/2 cups semisweet chocolate chips (optional)
  • 3/4 cup (1 1/2 sticks) unsalted butter


Makes about 2 dozen muffins

Prep Time: 20 minutes

Baking Time: about 30 minutes

Preheat the oven to 375 and line 2 muffin pans (12 dozen each), with paper cups.

In a large mixing bowl, combine the cornmeal, corn starch, baking soda, salt, and sugar.  Make a well in the center and set it aside.

In another mixing bowl, blend the buttermilk with the yogurt, honey, vanilla, eggs, and banana.  Then fold in the strawberries and chocolate chips.

This muffins will should not rise too much, so fill each muffin cup almost to the top with the batter.

Bake in the preheated oven until the muffins have solidified (they will be flat on top, not plump and round), and are becoming slightly golden along the edges, about 30 minutes.

Let them rest in the muffin pans for a few minutes, then remove them and let them sit out at room temperature for at least an hour before serving. 


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