Strawberry Banana Muffins with a Cashew Crumble {dairy free + gluten free}

Day-to-day eating habits can be very individualistic. For instance, some people stick to three square meals a day, while others prefer smaller meals and a few snacks throughout the day. Though I have a set of general eating “rules” that I recommend for everyone, when I get asked what’s best in terms of frequency of meals, my answer is whatever really feels best for your body.

Personally, I’m a smaller meals and snacks kind of girl. I feel best eating something every 3-4 hours, rather than having big meals. The latter leaves me feeling like I can’t digest my food easily. I’ve definitely mentioned this before on the blog, and it’s the reason why I’ve shared so many snack recipes!

As for my go-to snacks, I like whipping up a smoothie, or eating a yogurt or fruit with nut butter. I also have protein and granola bars in every possible place in case hunger strikes.

It’s also a regular thing in my kitchen for there to be either freshly made muffins or energy bites. I like to whip up one or the other every week, then have them around as a quick healthy snack all week long.

The thing that I love about muffins is their built-in portion control. Since I make them myself, I know exactly what ingredients are in them and can make them nice & wholesome. I love making muffins with oats, and most often, I make dairy-free ones featuring some kind of fruit.

Today’s recipe is my latest muffin creation, made with one of my favorite fruits: strawberries! They’re so sweet this time of the year.

A few weeks ago I was enjoying some local strawberries, and started wondering what they’d be like in muffins. The answer is awesome! I also used ripe banana in these muffins, which gives them some added natural sweetness and makes them more moist – which is nice since I usually don’t add a lot – if any – oil.

I decided to add a fun twist to their muffins by topping them with a cashew crumble. It adds some extra pizazz!

Strawberry Banana Muffins with a Cashew Crumble {dairy free + gluten free}

Foodie Loves Fitness

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Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Servings 12

Calories 205 kcal

Ingredients

  

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• 2 1/2 cups oat flour
• 2/3 cup strawberries
• 2 ripe bananas
• 1/2 cup honey substitue maple syrup or agave nectar to make muffins vegan
• 1/2 cup almond milk
• 1 individual dairy free vanilla yogurt cup
• 2 TSP apple cider vinegar
• 1 1/2 TSP baking powder
• 1/2 TSP salt
• 1/2 TBSP vanilla extract

For the cashew crumble:

• 1/3 cup cashews
• 2 TBSP dry oats
• 2 TBSP light brown sugar

Instructions

 

• Combine the almond milk and apple cider vinegar in a small bowl.
• Preheat oven to 325 degrees. Line a 12-cup muffin tin with muffin cups.
• Dice the strawberries and set aside.
• Mash the bananas, and transfer to a mixing bowl.
• Add in vanilla yogurt, honey, vanilla and almond milk mixture. Mix by hand just until combined.
• Stir in the oat flour, baking powder and salt. Mix with a wooden spoon just until combined. Fold in the strawberries and stir until evenly combined.
• Spoon the batter into the muffin cups. Bake for 10 minutes.
• Meanwhile, make the cashew crumble: Chop the cashews and place in a small bowl. Add in the oats and brown sugar, and stir to combine.
• Remove the muffins from the oven, and spoon the cashew crumble on top. Bake for another 15 minutes, or until a toothpick comes out clean in the center of the muffins.
• Transfer to a cooling rack to cool down before enjoying.

Nutrition

Serving: 1gCalories: 205kcalCarbohydrates: 38gProtein: 6gFat: 4gSaturated Fat: 1gFiber: 4gSugar: 15g

Tried this recipe?Let us know how it was!

Looking for more muffin ideas? Check out my latest recipe featured on Shape: 100-calorie banana cinnamon muffins. They’re the perfect little snack if you just need a little something to hold you over for a bit!

Tell me.. What are your favorite snacks? Have you ever made strawberry muffins before?