strawberry banana PUFFINS!

So why not? Sheet pan meals are all the rage right now, so why not a “sheet pan muffin” ~ YES! And so Back Porch Paleo “PUFFINS” were born and aren’t they just adorable!!! Not sure we can help ourselves from coming up with a few more fun ones! This recipe bakes up in a 13″ x 9″ sheet pan, so if you’ve got quite a crew, best double up the recipe and use a standard baking sheet. That way you’ll have PUFFINS a plenty! 😊

We’ll call these a creative response due to the current world pandemic going on since “kitchen time” is totally therapeutic over here. The silver lining to all of this global COVID19 situation…more folks are in the kitchen than ever before. Which is awesome, since baking, cooking, creating and sharing with each other over meal prep is sure to create some fun memories.

We think these would be perfect for a lazy weekend morning or even adding them to the menu for your next brunch celebration or get together. Never fear, we will be able to gather again at some point! I can feel it and personally am already meal planning our first family get together, as it will be such a joyous occasion.

As always, please enjoy and have so much fun in the kitchen!

strawberry banana sheet pan PUFFINS

  • Servings: 22-24 squares
  • Difficulty: easy
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grain free, paleo strawberry banana puffins



  • 1½ cups Otto’s Cassava Flour
  • 2 tblsp coconut sugar
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp Redmond Real Salt
  • 1 cup really ripe banana, mashed*
  • ½ cup fresh strawberries, mashed
  • ½ cup grass fed butter, melted & cooled slightly (can sub ghee or coconut oil)
  • ½ cup honey
  • 1 egg, room temperature
  • 1 tsp almond extract
  • ¾ cup dark chocolate chips
  • ½ cup freeze dried strawberries (optional)


  1. Pre-heat oven to 385°, coat a 13″ x 9″ baking sheet (double the recipe for a standard sized baking sheet pan) with coconut oil, and line with parchment paper.
  2. In a medium bowl, combine cassava flour, coconut sugar, baking powder, baking soda and salt. Whisk to combine then toss chocolate chips (and freezedried strawberries if adding) into the bowl, set aside.
  3. In a separate bowl, mix bananas, strawberries, butter, honey, egg and almond extract. Whisk well to combine until egg is fully incorporated.
  4. Add wet ingredients to dry ingredients, using a spatula, mix until well combined and let it set for about 5 minutes.
  5. Pour batter into lined baking sheet, sprinkle with additional chips or a few slices of fresh strawberries. Bake for 22-24 minutes or until middle is set and bounces back when lightly touched and golden brown.
  6. Cool for 5-7 minutes in baking sheet, then slide carefully onto cooling rack. Wait to slice until nearly cooled. We think 2-2½” squares make for perfect finger food!
  7. *we have always used fresh bananas when baking, if you use frozen bananas that you thaw, you may need to adjust the amount of bananas down by about ¼ cup. Thawed bananas seem to be more liquidy.


  1. Should I have double this for a sheet pan because my batter barely spread out in the edge of the sheet pan and they baked up to be only about 1/2 inch. Did you use a half bundt sheet pan?

    • Amy – I’m so very sorry! Yes, I totally forgot to mention pan size in the post. Gah!!!! Hopefully they still tasted great, gosh my mind is fried with all this global stuff!!! I’ve updated the post and I do appreciate you’re reaching out to double check. I’d love to send you a copy of our ebook Paleo Ole for being gracious about asking. If you’re interested, please just drop us an email at – Have a great day! 😊~Michelle

  2. Diana Gulley

    Baked these today and they were delicious. I added 2 scoops of collagen peptides. They were very moist. My non-paleo/AIP husband said they are a keeper. Thank you.

    • What a brilliant idea Diana – so happy your hubby enjoyed them as well. That’s always a win! Thanks for coming back to leave such a nice commnet! ~Michelle

  3. Hello! If I am using wheat flour, should I keep the same amount? Thank you!

    • Hi there Anya – I’ve only ever made them with cassava flour so can’t say for certain. But if you’re going to use all purpose flour, you may need to add a bit more than the amount called for to get the right consistency. Maybe start with what’s called for and if it needs to be a bit thicker begin by adding an additional 1/4 cup and see if that makes a nice, scoopable consistency. Hope you enjoy! ~Michelle

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