This recipe is gluten-free, vegan, dairy-free and refined sugar-free. These delicious banana raspberry streusel muffins are sweetened naturally with bananas and maple syrup. You can enjoy that concentrated banana taste and caramel-like maple syrup aroma. These fluffy muffins are topped with crunchy streusel, best served with a cup of coffee for a perfect breakfast or afternoon snack.

**Can we bake a great cake without eggs and wheat flour? **I always think about this when I just started gluten-free and vegan baking. If you have the same question, I would reply ‘ABSOLUTELY YES!’

I tried seven times to get this recipe. The final products were soft and moist, but not fudgy and gooey like brownies. Not crumbly, but not too chewy and dense. That’s what we called the FLUFFY AND CAKE-LIKE TEXTURE!

This is one of my favorite recipes with which I baked over and over again. One reason is that it’s a great fundamental recipe for creative variations on flavors and seasonal ingredients, so as to ‘deal with’ different occasions, like family gatherings, holidays, or even gifts for friends! Another reason is that its preparation is so simple and quick! Just mix all dry and wet ingredients together!

These Banana Raspberry Streusel Muffins are:

Gluten-free
Vegan (dairy-free, egg-free)
Refined sugar-free
Mix of fluffiness & crunchiness
Healthy & tasty
Simple to make

Useful tips

To get the best result, I highly recommend measuring all ingredients with a kitchen scale and grams, instead of cups.

Oat flour: A popular ingredient in gluten-free baking, be careful to choose certified gluten-free oat flour. Oat flour is a good binding agent in baking, very similar to the function of gluten in wheat flour. If you have a good food processor or blender, or a grinder, you can make your own oat flour by simply grinding the gluten-free rolled oats.

Raspberries: If using frozen raspberries, you could either thaw them and pat them dry before use, or rub them with cornstarch or gluten-free flour before putting them into the batter.

Cashew butter: You can substitute with any nut butter, such as almond butter, hazelnut butter, walnut butter, etc. I chose cashew butter because of its light color, which will not make the muffins too dark in color. I wanted to emphasize the taste of banana and maple syrup so the subtle taste of cashew butter suits the best. If you like the nutty flavor, I would recommend almond butter for substitution.

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Banana Raspberry Streusel Muffins

	For Streusel

35 grams cold vegan butter (cut into cubes)
25 grams maple syrup
67 grams gluten-free rolled oats
/ (for garnishing)

For Muffins

63 grams gluten-free oat fllour
60 grams buckwheat flour
9 grams tapioca flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 banana (around 125g, peeled & mashed 125g,)
50 grams cashew butter
80 grams almond milk
23 grams coconut oil
30 grams maple syrup
1/4 teaspoon vanilla extract
62 grams frozen OR fresh raspberries /
gluten-free flour blend OR cornstarch (for rubbing frozen raspberries /)
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  For Streusel
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In a mixing bowl prepare rolled oats, then add cold butter cubes and use your fingertips to break them up into almond size. Meanwhile, toss the oats with butter. Add maple syrup and roughly stir with a spatula. Chill them while working on the muffins.

For Muffins

Preheat the oven to 180°C (356°F) and grease a muffin pan with oil OR prepare muffin paper cups.

180°C (356°F)

In a mixing bowl whisk together all dry ingredients.

In another bowl mash banana with a fork or a potato masher. Add all wet ingredients and stir to combine.

Pour wet mixture over the dry ingredients and stir until no lumps. Be careful not to over-mix, as it would cause oat flour to produce a denser and gummy texture.

Pour the batter into the pan or paper cups. Rub the raspberries (if using frozen) with gluten-free flour OR corn flour. Add raspberries into each muffin.

Use your fingertips to sprinkle streusel evenly over the top to cover the batter. Make sure all streusel sticks to the batter or else they will burn easily.

1 ()

Bake for 50 to 55 minutes (depends on your oven, I baked for 53 minutes). Stick a toothpick into the centre of the muffins to see if it comes out clean to check the doneness. Let cool before removing from the tin as they will continue to cook after coming out from the oven, and this process gives the muffins the best structure and texture.

5055 (53)

	Breakfast, Dessert, SnackAmericanBreakfast, Cake, Dairy-free, Dessert, Gluten-free, Muffin, Snack, Vegan, , ,

Gluten-free Vegan Banana Raspberry Streusel Muffins

Banana Raspberry Streusel Muffins

Banana Raspberry Streusel Muffins

Ingredients

Instructions