Delight in these moist and flavorful gluten-free strawberry banana muffins, perfect for breakfast or a snack.
Preheat your oven to 350°F and prepare a muffin tin with liners or by greasing it lightly.
Using liners makes cleanup easier and ensures the muffins release cleanly.
In a large mixing bowl, combine the rice flour, potato starch, tapioca flour, ground cinnamon, baking soda, baking powder, and salt. Mix well.
Sifting the dry ingredients can help avoid lumps and ensure even mixing.
In another bowl, cream together the butter and sugar until light and fluffy. Add the eggs, vanilla extract, and milk, mixing until combined.
Make sure the butter is at room temperature for easier creaming.
Mash the bananas and fold them along with the strawberries into the wet mixture.
Chop the strawberries into small pieces for even distribution in the muffins.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined to form a thick batter.
Avoid overmixing to keep the muffins tender.
Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
Use an ice cream scoop for even portioning.
Bake in the preheated oven for 25-30 minutes, turning the tin halfway through for even baking. Check for doneness with a toothpick.
If the tops are browning too quickly, cover loosely with foil.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a cooling rack.
Cooling on a rack prevents the bottoms from becoming soggy.
Serve the muffins warm or at room temperature. Enjoy!
Pair with a cup of coffee or tea for a delightful treat.
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