Gluten Free Banana Bread

This epic gluten free banana bread recipe will make its way into your heart on first bite! It’s deliciously moist…

A Couple Cooks – Recipes worth repeating.

This epic gluten free banana bread recipe will make its way into your heart on first bite! It’s deliciously moist and made with oats.

Gluten free banana bread

Who needs AP flour, really? This one’s our favorite banana bread recipe…and there’s no flour to speak of. Just good old fashioned oats, bananas and a bit of magic. Try this golden brown Gluten Free Banana Bread recipe! It’s got just the right moist texture, nuanced sweetness, and pure banana flavor. There’s a crunchy sugar topping, too (yum). Whip it all up in a blender and wait while comfy, cozy aroma winds it’s way from the oven.

What you need for gluten free banana bread

For gluten free banana bread, there are three basic options for the flour component. Make it with oat flour, almond flour, or gluten free flour. Gluten free flour can have additives and gums, so we don’t generally use it in our recipes. Almond flour is delicious but send the calories through the roof. So we picked oats! You’ll use the same trick behind our Healthy Banana Muffins: blend them up until they form a natural flour. Here’s what you’ll need:

  • Old Fashioned rolled oats (not steel cut or instant oats)
  • Very ripe bananas
  • Sugar (or coconut sugar)
  • Baking soda, baking powder and salt
  • Eggs
  • Neutral oil
  • Honey
  • Vanilla and cinnamon
  • Turbinado sugar, for topping
Gluten free banana bread recipe

Tips for this banana bread recipe

This gluten free banana bread is a riff on some of our blender muffins and breads, but even better. We’ve tested it time upon time to get it just right! Here are a few things to keep in mind when you make it:

  • Use the ripest possible bananas. This is the cardinal rule of banana bread, and especially true with the gluten free variety. Don’t attempt this without brown bananas.
  • Mash and measure the bananas. You’ll use half in the blender, then stir in half so the batter gets a lumpy texture: just like normal banana bread!
  • Allow to come to room temp before cutting. This is important, since it doesn’t have gluten to hold it together.
  • Cut large slices. This also helps the bread stay together without gluten.

How to tell when it’s done

This banana bread gets dry when overbaked. How to know when it’s done? The top should be puffed and golden brown. When you insert a toothpick, it will come out mostly dry but with some crumbs still clinging to it. If you push it to a fully dry toothpick, the bread will be too dry. Trust us!

Gluten free banana bread

Gluten free banana bread mix-ins

You can add mix-ins to this gluten-free banana bread, but read this important note first. Adding anything to the texture of this banana bread can cause it to be less stable when sliced. If you do want to add mix-ins, chop them as small as possible. For example:

  • Try mini or small chocolate chips
  • Chop walnuts or pecans very small

More gluten free banana recipes

Love this gluten free quick bread concept? We’ve got lots of fun ways to vary it. Here are some more riffs on the idea:

Gluten free banana bread

This gluten free banana bread recipe is…

Vegetarian and gluten-free.

Print
Gluten free banana bread

Gluten Free Banana Bread


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 slices
  • Diet: Gluten Free

Description

This delicious gluten free banana bread recipe will make its way into your heart on first bite! It’s deliciously moist and made with oats.


Ingredients

  • 3 cups Old Fashioned rolled oats (do not use steel cut or instant oats)
  • 1 ½ cups mashed very ripe bananas (about 4 medium bananas)
  • ½ cup granulated sugar or coconut sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 3 eggs (or flax eggs for vegan)
  • ½ cup neutral oil
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon vanilla extract
  • 1 ½ teaspoons cinnamon
  • Turbinado sugar or more granulated sugar, for topping

Instructions

  1. Preheat the oven to 375 degrees.  
  2. Grease an 8 or 9-inch bread pan with oil.
  3. Add the oats to a blender and blend until the oats are finely ground and resemble a flour. Add ¾ cup of the mashed bananas, the sugar, baking powder, baking soda, kosher salt, eggs, neutral oil, honey, vanilla, and cinnamon, stirring a bit with a spatula to incorporate the liquids a bit before you start. Blend until a smooth batter forms, stopping and scraping the bowl of the blender as necessary. Stir in the remaining ¾ cup bananas with a spatula so the batter comes to a lightly lumpy texture (like you’d expect in a good banana bread!). 
  4. Pour the batter into the prepared pan. Top with a sprinkle of turbinado sugar or more granulated sugar.
  5. Bake 50 to 55 minutes, until a toothpick comes out mostly clean but with some clinging crumbs (the exact timing depends on the size of pan and your oven). 
  6. Allow to cool in the pan until room temperature (this is important for the texture). Run a knife around the edges and invert. Slice into thick pieces and serve (because it’s 100% oats, thicker slices are better). Storage info: Stores for about 3 days at room temperature: keep it on a cutting board and cover with a towel. Or store refrigerated for 1 week, or freeze it in slices for up to 3 months.
  • Category: Baked Good
  • Method: Baked
  • Cuisine: Quick Bread

Keywords: Gluten free banana bread

A Couple Cooks - Recipes worth repeating.

Classic Baba Ganoush

This baba ganoush recipe is so creamy and delicious! A classic Mediterranean dip, it’s perfect for appetizer spreads or healthy snacking. Baba ganoush lovers, unite! This creamy dip is a Lebanese classic with a smoky finish to the flavor that makes it absolutely irresistible for dipping. Turns out, it’s actually very simple to make at home, and a fabulous eggplant recipe for when you’re brainstorming what to do with this vegetable. This specific baba ganoush recipe comes straight from the book Tables and Spreads by Shelly Westerhausen Worcel of Vegetarian Ventures. It’s an incredible collection to help you nosh your way entertaining and happy hour! Here’s how to make it: and more about this fantastic collection. What is baba ganoush? Baba ganoush is a Lebanese eggplant dip made with roasted or grilled eggplant, tahini, olive oil, and lemon. It’s also spelled Baba ghanoush or baba ghanouj. It’s common in cuisines all over the Mediterranean, but it’s Lebanese in origin. While many Greek restaurants serve baba ganoush, the Greek version of eggplant dip is melitzanosalata. What makes baba ganoush taste smoky? Traditionally baba ganoush is made with eggplant that’s been roasted over a fire or grilled, which infuses a light smoky […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This baba ganoush recipe is so creamy and delicious! A classic Mediterranean dip, it’s perfect for appetizer spreads or healthy snacking.

Baba ganoush

Baba ganoush lovers, unite! This creamy dip is a Lebanese classic with a smoky finish to the flavor that makes it absolutely irresistible for dipping. Turns out, it’s actually very simple to make at home, and a fabulous eggplant recipe for when you’re brainstorming what to do with this vegetable. This specific baba ganoush recipe comes straight from the book Tables and Spreads by Shelly Westerhausen Worcel of Vegetarian Ventures. It’s an incredible collection to help you nosh your way entertaining and happy hour! Here’s how to make it: and more about this fantastic collection.

Tables and spreads
Keep reading for more about Tables & Spreads — recipe excerpted from the book with permission from Shelly Westerhausen Worcel

What is baba ganoush?

Baba ganoush is a Lebanese eggplant dip made with roasted or grilled eggplant, tahini, olive oil, and lemon. It’s also spelled Baba ghanoush or baba ghanouj. It’s common in cuisines all over the Mediterranean, but it’s Lebanese in origin. While many Greek restaurants serve baba ganoush, the Greek version of eggplant dip is melitzanosalata.

What makes baba ganoush taste smoky? Traditionally baba ganoush is made with eggplant that’s been roasted over a fire or grilled, which infuses a light smoky flavor. The easiest way to make it at home is roasted, so here we’ve added smoked paprika for a hint of the smoke we expect from a baba ganoush recipe!

How to make baba ganoush at home

Now, the best baba ganoush you can have is from a Lebanese restaurant! It’s hard to capture the beauty of this traditional eggplant dip at home. But you can get pretty close! Again, the traditional grilled method is what really takes it over the top (see below). But Shelly’s method from Tables and Spreads is simply delicious and easy to pull off. Just make sure to have enough time to roast or grill the eggplant! Here are the basic steps (or jump to the recipe):

  • Roast or grill the eggplant: This takes about 30 minutes total. On the grill, it depends on the size of the eggplant (see below).
  • Remove the flesh from the skin. Quick tip: to remove bitterness, you can remove some of the very seedy parts of the eggplant when you do this.
  • Food process with the other ingredients. Add tahini, lemon, garlic and spices and blend. We like adding a bit of smoked paprika to get in that smoky flavor.
  • Serve! Then top with all the garnishes: olive oil, walnuts, smoked paprika, parsley, etc! The book has a delicious fried walnuts and pomegranate seeds topping idea (head here to learn more about the book).
Baba ganoush

Alternate method: grilled whole eggplant!

The most traditional way to make a baba ganoush recipe is with eggplant charred over an open flame. The best way to do this is with a grill! Here are a few things to note about making a grilled whole eggplant:

  • Grill it whole over medium high heat. That’s 375 to 450 degrees Fahrenheit.
  • Cook until collapsed and charred, about 25 to 45 minutes depending on the size of the eggplant. Once you’re done, you can pick back up at the blending step.

About the book: Tables & Spreads!

This baba ganoush recipe comes straight from Shelly Westerhausen Worcel’s beautiful new book, Tables & Spreads. The cover claims it’s a go-to guide for beautiful snacks, intimate gathering and inviting feasts: and is it ever! It’s filled with Shelly’s brilliantly colorful photography style (which we adore) and full of incredible ideas for entertaining spreads. Now that we can all gather again, it’s a perfect manual for

Shelly is a dear friend of ours we’ve known for years: so not only do we vouch for her recipes, we know first hand that she’s an overall incredible human, too. The spreads that she puts together are inventive, unique, and perfect for creative at-home entertaining. And just so you know: you don’t have to share them with friends either! There are plenty of ideas for a happy hour dinner in (a fun concept everyone enjoys over here!). Congrats to Shelly on this fantastic collection!

Baba ganoush recipe

What to use for dipping baba ganoush

What to serve with baba ganoush? There are many foods you can use for dipping: but we have a few favorites. Then of course, there’s how to accessorize your spread! The book has this recipe as part of a Falafel Mezze Spread that includes a few items below. Here’s what to try:

  • Pita bread: Doughy, stretchy warm pita bread is the ultimate dipper (try our flatbread)
  • Pita chips: Or, use the crunchy version (here’s a homemade recipe)
  • Falafel: Try our falafel or the falafel patties recipe from the book
  • Israeli couscous with herbs and olive oil (see the book)
  • Greek yogurt mixed with olive oil and fresh herbs (see the book)
  • Vegetables: Cherry tomatoes, carrots, cucumbers, red onion, roasted red peppers

Storing leftovers and make ahead info

You can store leftover homemade baba ganoush refrigerated for up to 3 days. We think it’s best made freshly or within the first day. We did notice that during storage over a few days, the baba ganoush started to discolor. If you’re making it for entertaining, we’d suggest to roast the eggplant in advance and keep it whole: then blend up the dip prior to serving.

This baba ganoush recipe is…

Baba ganoush is vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Baba ganoush

Classic Baba Ganoush


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 to 6
  • Diet: Vegan

Description

This baba ganoush recipe is so creamy and delicious! A classic Mediterranean dip, it’s perfect for appetizer spreads or healthy snacking.


Ingredients

  • 2 pounds eggplant (1 large or 2 medium)
  • 3 tablespoons tahini
  • 3 tablespoons freshly squeezed lemon juice
  • 1 large or 2 small garlic cloves, minced
  • 1 tablespoon parsley, loosely packed
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 2 tablespoon olive oil
  • For the topping: Olive oil, chopped walnuts, pomegranate seeds, torn parsley leaves, smoked paprika, etc

Instructions

  1. Roast the eggplant*: Preheat the oven to 450 degrees Fahrenheit. Line a baking sheet with aluminum foil or parchment paper. Poke the eggplant all over with a fork to speed up the cooking process and put it on the prepared baking sheet. Bake for 30 minutes or until the eggplant is easily pierced with a knife. Remove from the oven and let cool. 
  2. Blend the baba ganoush: Once the eggplant is cool enough to handle, slice the eggplant in half and scrape out the insides into a food processor fitted with the blade attachment, removing large portions of seeds as you can (this minimizes any bitterness from the seeds). Add the tahini, lemon juice, garlic, parsley, salt, cumin and smoked paprika. Process until smooth, about 30 seconds. With the motor running, pour in the olive oil and process for another 30 seconds or until light and fluffy. 
  3. Serve: Transfer the dip to a serving bowl and top with desired toppings. Serve with pita chips or pita bread. Leftovers store up to 3 days in an airtight container in the refrigerator. Allow to come to room temperature when serving. 

Notes

*Traditionally eggplant for baba ganoush is grilled, which infuses a distinct smoky flavor. Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit). Place the eggplant directly on the grill grates and grill for about 25 to 45 minutes, turning occasionally, until charred and tender and the eggplant shape collapses. Then go to step 2. 

  • Category: Appetizer
  • Method: Blended
  • Cuisine: Mediterranean

Keywords: Baba ganoush, Baba ganoush recipe

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Pigs in a Blanket

Pigs in a Blanket
Pigs in a Blanket is an easy recipe and requires only two ingredients (three if you want cheese!). Simply wrap mini hot dogs in crescent rolls and bake… Perfect for kids, parties and the Super Bowl!
READ: Pigs in a Blanket

Mini hot dogs wrapped in crescent rolls on parchment paper.

Pigs in a Blanket

Pigs in a Blanket is an easy recipe and requires only two ingredients (three if you want cheese!). Simply wrap mini hot dogs in crescent rolls and bake... Perfect for kids, parties and the Super Bowl!

READ: Pigs in a Blanket

Easy Salmon Patties (aka Salmon Cakes!)

Here’s how to make the BEST salmon patties recipe, aka salmon cakes! Canned salmon makes them fast and easy. Serve with tartar dipping sauce. Here’s a delicious lunch or dinner idea that’s worked its way into our regular rotation: Salmon Patties! Otherwise known as Salmon Cakes, these babies are just like crab cakes but they use canned salmon instead. Using canned makes them fast and easy to make — and cheaper than using fresh salmon (like our Salmon Burgers). Pair them with tartar sauce or remoulade sauce, and the contrast of the crisp, herb-scented patties against the creamy dipping sauce is unreal. This was a huge hit in our house, especially with our 4 year old. Who knew salmon cakes are perfect kid food? Ingredients for this salmon patties recipe, aka salmon cakes What are salmon patties? Also called salmon cakes, they’re similar to crab cakes but made with canned salmon. Ingredients typically include breadcrumbs or sometimes egg as a binder, and herbs and spices for flavor. The mixture is then formed into patties and pan fried until crisp. How is this different from salmon burgers? Salmon burgers often are made with fresh salmon: they’re larger and served on a […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s how to make the BEST salmon patties recipe, aka salmon cakes! Canned salmon makes them fast and easy. Serve with tartar dipping sauce.

Salmon Patties

Here’s a delicious lunch or dinner idea that’s worked its way into our regular rotation: Salmon Patties! Otherwise known as Salmon Cakes, these babies are just like crab cakes but they use canned salmon instead. Using canned makes them fast and easy to make — and cheaper than using fresh salmon (like our Salmon Burgers). Pair them with tartar sauce or remoulade sauce, and the contrast of the crisp, herb-scented patties against the creamy dipping sauce is unreal. This was a huge hit in our house, especially with our 4 year old. Who knew salmon cakes are perfect kid food?

Ingredients for this salmon patties recipe, aka salmon cakes

What are salmon patties? Also called salmon cakes, they’re similar to crab cakes but made with canned salmon. Ingredients typically include breadcrumbs or sometimes egg as a binder, and herbs and spices for flavor. The mixture is then formed into patties and pan fried until crisp. How is this different from salmon burgers? Salmon burgers often are made with fresh salmon: they’re larger and served on a bun. (But you could certainly make these into 4 large burgers as well!) Here’s what you’ll need to make this salmon patties recipe:

  • Canned salmon (boneless skinless)
  • Fresh parsley
  • Capers
  • Old Bay, onion powder, and salt
  • Dijon mustard
  • Mayonnaise
  • Olive oil, for pan frying

Can you use leftover salmon for salmon cakes? Yes! Simply use flaked cooked leftover salmon in place of the canned salmon.

Salmon patties recipe

More about canned salmon

What’s canned salmon? This is a fairly new product to us, versus canned tuna which is a pantry staple. But canned salmon is absolutely worth stocking in your pantry too! Here are a few things to note:

  • Canned salmon is much cheaper than fresh! Buying canned is a great way to have a shelf-stable seafood protein that’s much more economical than a fresh salmon fillet.
  • Look for boneless skinless canned salmon. Unlike tuna, you can easily find canned salmon that has edible skin and bones. Try to find a brand that’s boneless skinless for best results here.
  • Substitute it for tuna to make salmon salad. Canned salmon is great for salmon salad: substitute it in this Classic Tuna Salad recipe! Or try it in this Tuna Pasta Salad.

How to make salmon patties

Salmon patties are simple to make: the only part that requires a little technique is flipping them! Here are the main steps for how to make salmon cakes (or see the recipe below for specifics):

  • Mix: Drain the salmon and shred it with a fork. Mix it with the other ingredients (parsley, capers, spices, panko, Dijon mustard and mayonnaise).
  • Form and refrigerate: Form the dough into 8 patties that are about 1/2 inch thick. Refrigerate 15 minutes to firm up the texture. At this point, you can also refrigerate for about 1 day before cooking them.
  • Pan fry: Heat the olive oil in skillet over medium high heat. Add the patties and cook for 3 to 5 minutes per side until lightly browned on both sides. Make sure to flip them very gently.
Salmon Patties

Panko vs breadcrumbs, and how to make them gluten free

The panko or breadcrumbs are an important component to salmon patties. It gives them just the right texture so they’ll form into cakes (otherwise they easily fall apart). We like using panko since it’s easy to have on hand and very shelf stable. But here are a few more options — and some gluten free ideas:

  • Panko is a Japanese-style breadcrumb mixture that is airier and lighter than traditional breadcrumbs. It’s easy to keep on hand and great in many recipes (like Pistachio Crusted Salmon or Stuffed Portobello Mushrooms).
  • Coarse breadcrumbs also work! Make sure to look for coarse since normal store-bought breadcrumbs are very fine (almost like the texture of sand). Or use homemade breadcrumbs.
  • Try gluten-free panko or homemade. For gluten-free, it’s easy to find gluten-free panko these days online or at your grocery. Or use gluten-free bread or crackers to make homemade breadcrumbs.

Old Bay seasoning and why it’s necessary!

Old Bay seasoning is the perfect seasoning for seafood like salmon patties! Here’s what to know about using it:

  • Old Bay is an American seasoning blend invented in Maryland that’s used to season shrimp, crab, clam chowder, and other seafood dishes. The main ingredients in Old Bay are paprika, celery salt, black pepper, and crushed red pepper flakes.
  • Where to find Old Bay? In the US, you can find Old Bay in your grocery store in the spices aisle. Or, you can buy Old Bay online or make homemade Old Bay!

Serve salmon cakes with tartar sauce or remoulade!

The best part of salmon cakes? Dipping them! The best seafood sauces are tartar sauce and remoulade sauce. What’s the difference? Here’s what they are, and a few other options to try as well:

  • Remoulade is a cold mayonnaise-based sauce that originated in France in the 17th century and is popular in US Cajun and Creole cuisine. Try this Easy Remoulade Sauce.
  • Tartar sauce is similar to remoulade; it’s a mayo-based seafood sauce made with pickles, capers and herbs that’s popular in the US, UK, Australia, South Africa and more. Try our Easy Tartar Sauce.
  • Chipotle ranch dressing is another fun option; it packs a little heat with adobo sauce.
  • Creamy cilantro sauce is a great sauce without mayo: it’s dairy-free and made with blended cashews!
  • Yogurt dill sauce is delicious and has a Mediterranean flair
Tartar sauce

What to serve with salmon patties

How to make salmon patties into a meal? We served this as an easy lunch to Alex’s mom and our 4 year old recently, and they gobbled it up! It’s also a great healthy dinner idea, served over greens with quinoa or rice. Here are some ideas for how to serve salmon patties or salmon cakes:

This salmon patties / salmon cakes recipe is…

Pescatarian, dairy free, and gluten-free with gluten-free panko.

Print
Salmon patties

Easy Salmon Patties (aka Salmon Cakes!)


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 25 minutes
  • Cook Time: 5 minutes
  • Total Time: 30 minutes
  • Yield: 8 patties
  • Diet: Gluten Free

Description

Here’s how to make the BEST salmon patties recipe, aka salmon cakes! Canned salmon makes them fast and easy. Serve with tartar dipping sauce.


Ingredients

  • 18 ounces canned salmon (boneless skinless)
  • 1/4 cup fresh parsley, minced
  • 1 tablespoon capers, drained and minced
  • 1/2 teaspoon each Old Bay seasoning and onion powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup plain panko or coarse breadcrumbs (or gluten free breadcrumbs*)
  • 2 tablespoons Dijon mustard
  • 2 tablespoons mayonnaise
  • 2 tablespoons olive oil, for cooking
  • For serving: Tartar Sauce or Remoulade Sauce (required!)

Instructions

  1. Drain salmon and shred it with a fork. In a medium bowl, mix it with the parsley, capers, Old Bay, onion powder, kosher salt, panko, Dijon mustard and mayonnaise. 
  2. Form the dough into 8 patties that are about 1/2 inch thick. Refrigerate 15 minutes to firm up the texture (or up to 24 hours).
  3. Meanwhile, make the tartar sauce or remoulade sauce.
  4. When ready to cook, heat the olive oil in skillet over medium high heat. Add the patties and cook for 3 to 5 minutes until lightly browned, then gently flip them with a spatula and cook about 3 to 5 minutes more until lightly browned on the other side. Serve with the sauce. 
  • Category: Appetizer or Main Dish
  • Method: Stovetop
  • Cuisine: Seafood

Keywords: Salmon patties, salmon patties recipe, how to make salmon patties, canned salmon patties, salmon cakes, salmon cakes recipe, how to make salmon cakes, salmon cakes with canned salmon

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Easy Spinach Dip

Easy Spinach Dip
This creamy spinach dip comes together in minutes and is perfect for serving in a bread bowl, with vegetables, or with a variety of crackers. This easy dip is an absolute crowd pleaser!
READ: Easy Spinach Dip

A white platter on a blue counter with a bread bowl of spinach dip in the middle and vegetables around the sides.

Easy Spinach Dip

This creamy spinach dip comes together in minutes and is perfect for serving in a bread bowl, with vegetables, or with a variety of crackers. This easy dip is an absolute crowd pleaser!

READ: Easy Spinach Dip

Strawberry Muffins with Cream Cheese Swirl

Everyone will want seconds of this delicious strawberry muffins recipe! It’s got a tender fluffy crumb and and a cream cheese swirl topping. Here’s a recipe that turned out even more delicious than we imagined…these insanely tasty Strawberry Muffins! Imagine: a muffin with a tender crumb: just sweet enough and delightfully moist. Then top that with a strawberry cream cheese swirl, that coats everything in sweet savory richness. Our 4 year old Larson had the idea of making strawberry muffins (genius!), so we turned our favorite pumpkin muffin into a berry based one. Turns out, this one is even better than the original! What’s great about these strawberry muffins Some strawberry muffins have little chunks of strawberries in the batter, much like you would a blueberry muffin. But when we tried that type of strawberry muffin, the bits of berry made the batter soggy. Here’s what makes this strawberry muffin great: The strawberries are incorporated in a cream cheese swirl. This way, the berries incorporate into a creamy topping, leaving the bottom portion of the muffin perfectly moist. Man, is it delicious! The muffins are just sweet enough. Many muffins are glorified cupcakes: these are just sweet enough to be […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Everyone will want seconds of this delicious strawberry muffins recipe! It’s got a tender fluffy crumb and and a cream cheese swirl topping.

Strawberry muffins

Here’s a recipe that turned out even more delicious than we imagined…these insanely tasty Strawberry Muffins! Imagine: a muffin with a tender crumb: just sweet enough and delightfully moist. Then top that with a strawberry cream cheese swirl, that coats everything in sweet savory richness. Our 4 year old Larson had the idea of making strawberry muffins (genius!), so we turned our favorite pumpkin muffin into a berry based one. Turns out, this one is even better than the original!

What’s great about these strawberry muffins

Some strawberry muffins have little chunks of strawberries in the batter, much like you would a blueberry muffin. But when we tried that type of strawberry muffin, the bits of berry made the batter soggy. Here’s what makes this strawberry muffin great:

  • The strawberries are incorporated in a cream cheese swirl. This way, the berries incorporate into a creamy topping, leaving the bottom portion of the muffin perfectly moist. Man, is it delicious!
  • The muffins are just sweet enough. Many muffins are glorified cupcakes: these are just sweet enough to be aptly called a muffin.
  • They’re moist from applesauce! Applesauce makes a perfectly moist cake portion of the muffin, without it being too buttery or oily.

How to make and swirl the cream cheese topping

These strawberry muffins are pretty straightforward: the only part that needs a little more explanation is the cream cheese swirl. Here’s what to know about this part of the recipe:

  • Dice the strawberries into small pieces. This helps the strawberries to integrate into the cream cheese — it will turn pink but still have strawberry chunks (this is intended!).
  • Place dollops of cream cheese on top of the muffin batter. Use a heaping 1 tablespoon.
  • Use a toothpick to swirl and push the cheese into the batter. Swirl it in so that it incorporates into the top portion of the muffin batter.
Strawberry muffins

Storage info for strawberry muffins

Because there’s cream cheese on top, you’ll want to store these strawberry muffins in the refrigerator instead of at room temperature like other muffins. Here are a few pointers:

  • The muffins are the best the day of making. Wait after baking until they’re about room temperature, then devour. They taste incredible the day of.
  • Refrigerate for 5 days. Pop them into the fridge for storage. Remember to let them warm back to room temp for a minute or two before you enjoy them.
  • Do not freeze. The cream cheese topping doesn’t hold up well in the freezer, so we don’t recommend freezing here.

When to serve them!

These strawberry muffins are great for when you have a bunch of strawberries you don’t know what to do with. They’re absolutely perfect for entertaining, too! Here are a few ideas for how to pair them:

Strawberry muffins

More strawberry recipes

Love this popular berry? Us too! Here are some of our favorite ways to make strawberries into a tasty treat:

Strawberry muffins

This strawberry muffins recipe is…

Vegetarian.

Print
Strawberry muffins

Strawberry Muffins (with Cream Cheese Swirl!)


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 12 muffins
  • Diet: Vegetarian

Description

Everyone will want seconds of this delicious strawberry muffins recipe! It’s got a tender fluffy crumb and and a cream cheese swirl topping. 


Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup rolled Old Fashioned oats
  • 1/2 cup light brown sugar
  • 1/2 teaspoon cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups unsweetened applesauce
  • 1/4 cup neutral oil
  • 1 tablespoon vanilla extract
  • 8 ounces cream cheese, softened
  • 3 tablespoons granulated sugar
  • 1 cup diced strawberries

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Add 12 muffin cups to a standard muffin tin.
  2. In a medium bowl, mix the all-purpose flour, rolled oats, brown sugar and cinnamon with the baking powder, baking soda, and kosher salt.
  3. In another bowl, combine the applesauce, neutral oil, and vanilla extract. Wait to add it to the dries until you’ve made the cream cheese topping. 
  4. Dice the strawberries into small pieces. Use a stand mixer fitted with a paddle attachment or electric hand mixer to combine the cream cheese, sugar, and strawberries: beat them on medium speed until fully combined (the cheese will turn pink but still have chunks of strawberries). 
  5. Mix the wet ingredients (applesauce, oil and vanilla) into the bowl with the dry ingredients (flour, oats, etc.) and stir until a smooth batter forms.
  6. Divide the batter evenly into the 12 muffin cups. Dollop a mounded tablespoon of strawberry cream cheese onto the center of each muffin. Then use a toothpick to swirl the cream cheese until it is smoothed onto the top and partially worked into the batter (see the photos).
  7. Bake for about 25 to 28 minutes, until a toothpick comes out clean when inserted into the muffin portion. Allow to cool in the pan for 5 minutes, then remove the muffins and place them on a cooling rack. Cool 1 hour until room temperature. Enjoy or refrigerate up to 1 week (these muffins do not freeze well).
  • Category: Muffins
  • Method: Baked
  • Cuisine: Muffins

Keywords: Strawberry muffins, strawberry muffins recipe

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Mom’s Easy Taco Dip

Mom’s Easy Taco Dip
My mom’s easy taco dip recipe is made with mayo, sour cream, taco seasoning, and toppings galore. Perfect for movie nights, BBQs or parties!
READ: Mom’s Easy Taco Dip

A square photo of taco dip with a spoon and a bowl of tortilla chips to the left.

Mom’s Easy Taco Dip

My mom's easy taco dip recipe is made with mayo, sour cream, taco seasoning, and toppings galore. Perfect for movie nights, BBQs or parties!

READ: Mom’s Easy Taco Dip

How to Make Perfect Popcorn

How to Make Perfect Popcorn
Get your popcorn fix with this easy-to-follow, homemade popcorn recipe. Learn how to make popcorn on the stove, in an instant pot, or in the microwave. I’ll teach you how to make movie theater popcorn at home with two …

How to Make Perfect Popcorn

Get your popcorn fix with this easy-to-follow, homemade popcorn recipe. Learn how to make popcorn on the stove, in an instant pot, or in the microwave. I’ll teach you how to make movie theater popcorn at home with two “secret” ingredients and it’ll be ready in less than 10 minutes! Why This Recipe Works If […]

READ: How to Make Perfect Popcorn

Cinnamon-Sugar Candied Pecans

Cinnamon-Sugar Candied Pecans
These easy-to-make candied pecans make the perfect snack, topping for salads, decoration for cakes, or gift at the holidays.
READ: Cinnamon-Sugar Candied Pecans

A square photo with candied pecans in a brown bowl on a white counter.

Cinnamon-Sugar Candied Pecans

These easy-to-make candied pecans make the perfect snack, topping for salads, decoration for cakes, or gift at the holidays.

READ: Cinnamon-Sugar Candied Pecans

Best-Ever Rice Krispie Treats

Best-Ever Rice Krispie Treats
These Rice Krispie Treats are the BEST! This recipe turns out huge, perfectly soft and gooey rice krispie treats with non-melted marshmallows mixed in!
READ: Best-Ever Rice Krispie Treats

A square photo from the top down of a stack of rice krispie treats on a parchment paper on a grey plate.

Best-Ever Rice Krispie Treats

These Rice Krispie Treats are the BEST! This recipe turns out huge, perfectly soft and gooey rice krispie treats with non-melted marshmallows mixed in!

READ: Best-Ever Rice Krispie Treats