Giant Gluten Free Strawberry Banana Muffins

These giant gluten free strawberry banana muffins are one of my childhood favorites in muffin form! Strawberry banana and strawberry kiwi were two of my favorite fruity flavor combos as a kid, so you better believe this was one of the flavors I was most excited to bake into a giant muffin!

For those of you just joining, I started creating GIANT muffin recipes over a year ago after reminiscing over the giant Costco muffins we used to eat as kids prior to getting diagnosed with Celiac. The giant muffin saga has since developed into a plethora of flavors beyond the classic Costco lot, though over the past few months I’ve pulled back from recipe development overall including brainstorming the next addition to the giant muffin line up. I’m very excited to finally get back to it. As a bit of context, here are all of the other giant muffin recipes I’ve made so far: giant poppyseed muffins, giant blueberry muffins, giant chocolate chip muffins, giant double chocolate muffins, giant banana nut muffins, giant strawberry rhubarb muffins, giant apple streusel muffins, these giant lemon raspberry muffins, giant cherry chocolate chip muffins, these giant coffee walnut muffins, these giant pistachio apricot muffins, these giant orange marmalade muffins, these giant zucchini muffins, these giant mango muffins, these giant peach muffins, these giant chocolate zucchini muffins, these giant lavender earl grey muffins, these giant lemon saffron muffins, these giant ube white chocolate muffins, these giant chocolate orange muffins, these giant cinnamon chip muffins, these giant pumpkin chocolate chip muffins, these giant toasted almond muffins, these giant black sesame and white chocolate muffins, these giant carrot cake muffins, these giant chocolate ginger muffins, these giant cranberry orange muffins, these giant chocolate pear muffins, these giant cornbread muffins, these giant pineapple coconut muffins, these giant chocolate Baileys muffins, and these giant oatmeal chocolate chip muffins!

Tips for the best Giant Gluten Free Strawberry Banana Muffins:

A few tips for getting these to turn out perfectly:

• Use the right-size of pan! Apparently, Costco keeps their giant muffin pans as a trade secret because we can’t find them ANYWHERE on the internet and you can find EVERYTHING on the internet. Bravo, Costco, for a secret well-kept. However, we’ve found a way to crack the code and gone ahead and just used these brilliant 4-inch cake pans because, after careful inspection, we’ve discovered that Costco muffins are exactly 4-inches in diameter! HA! Take that, Costco-bakery-lords. I never thought I’d be regularly using 4-inch cake pans but here we are. I’ll just need to make a bunch of tiny cake recipes next!
• Use an electric mixer as instructed! I’ve done a lot of continued experimentation through all of the giant muffin recipes and I’ve discovered that using an electric mixer is actually the best way to get fluffy muffins that rise properly!
• Use a good 1-1 gluten free flour mix! We use the Bob’s Red Mill one (the baking mix), though we’ve heard good things about Cup-4-Cup. Here in the UK, I’ve been using the Freee From Dove’s gluten free plain flour mix. We’ve only tested this recipe with this one so if you want them to turn out exactly like ours, we recommend snagging a bag of that specific 1-1 gluten free flour.
• Do NOT open the oven door during baking time. Tape it shut if you have to! You can certainly turn on the oven light and peek and the gloriousness that is a set of rising muffins nearly-ready to be devoured, but do not open that door! Opening the door will immediately lower the oven temp and prohibit your muffins from rising correctly. If you’re in the last few minutes of baking and need to test to see if they’re done, open the oven just a tiny bit and reach in and just tap the top of one – if it springs back it’s done, if it presses in like a foam mattress topper, it’s not and needs a couple more minutes.
• These will keep in an airtight container (or in ziplock baggies) for a week or so – and they freeze REALLY well! So if you want to make a batch and save a bunch, put them in a sturdy plastic container or a freezer plastic bag and pop them in there. Then microwave for about 30-45 seconds (from frozen) before eating! I even like popping mine in the microwave for 10-15 seconds from room temp to get them all warm and floofy again before eating.

Tag @sisterssansgluten on Instagram if you snap a photo of your muffins!

Food photography and styling by Amelia Farber