Giant Gluten Free Strawberry Banana Muffins

These giant, fluffy gluten free strawberry banana muffins are the ultimate treat!

Prep Time20

Cook Time35

Resting time20

Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: Gluten Free

Keyword: banana, costco muffins, easy, giant, gluten free, muffin, muffins, simple, strawberry

Servings: 6 giant muffins

Calories: 500kcal

Author: Amelia Farber

4 medium overripe bananas (about 500g without the peels) mashed
3 large eggs
1 ½ Cups white sugar (375g)
¾ Cup vegetable oil (187ml)
½ Cup sour cream (125g)
2 tsp vanilla extract (10ml)
1 tsp banana extract (5ml) optional 2.5 ml
3 ¼ Cups gluten free 1-1 flour mix with xanthan gum added (530g) if it doesn't have xanthan gum, add ½ teaspoon xanthan gum (1g)
1 Cup packed blanched almond flour (160g)
2 3/4 tsp baking powder (10g)
3/4 tsp salt (5g)
2 Cups hulled strawberries (235g) chopped into ½ inch pieces plus a few extra for the tops

Make the muffin batter! It will need to rest at room temp for 20 minutes before baking. First, in a large bowl, using an electric mixer, beat the eggs and white sugar, until lighter (2 minutes). Add the oil, sour cream, vanilla and banana extracts, and beat to combine. Add the mashed bananas and beat to combine. Then add the flour, almond flour, baking powder, and salt and beat to combine. Finally, fold in the chopped strawberries until smooth.
Place your six 4-inch cake pans on a cookie sheet and grease each pan with cooking spray or room temp butter, then spoon batter into each one evenly (they should be about 3/4 full). Add a few extra chopped strawberry pieces to the top of each muffin. Then let the batter sit either on the counter for 20 minutes before baking.
Once the batter has rested preheat the oven to 425° Fahrenheit. Bake for 5 minutes and then turn down the temperature to 350° (without opening the oven door!! Keep it closed) and continue 30-35 minutes until a skewer inserted into the center of a muffin comes out clean (do NOT open the oven while baking or the muffins will not rise fully, only open the oven a tiny bit to check if done). Let cool nearly-completely before turning out.