What replaces eggs in these vegan muffins?

Mashed banana and cashew butter act as natural binders, replacing eggs while adding moisture and flavor. No flax eggs or special substitutes are needed.

Can I use a different nut butter instead of cashew butter?

Yes, you can substitute almond, hazelnut, or walnut butter. Cashew butter was chosen for its light color and subtle taste, which lets the banana and maple syrup flavors shine through.

Why are my gluten-free muffins dense or gummy?

Overmixing is the most common cause. Oat flour acts as a binding agent similar to gluten, so mix the wet and dry ingredients until just combined with no lumps to keep them fluffy and cake-like.

Breakfast Dairy-free Dessert Gluten-free Snack Vegan

Gluten-Free Vegan Banana Raspberry Streusel Muffins

Name: Gluten-Free Vegan Banana Raspberry Streusel Muffins
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 6
Cuisine: American
Ingredients: 35 grams cold vegan butter (cut into cubes); 25 grams maple syrup; 67 grams gluten-free rolled oats; fresh raspberries (for garnishing); 63 grams gluten-free oat flour; 60 grams buckwheat flour; 9 grams tapioca flour; 1 teaspoon baking powder; ¼ teaspoon baking soda; ¼ teaspoon sea salt; ¼ teaspoon cinnamon; ¼ teaspoon nutmeg; 1 banana (around 125g, peeled & mashed); 50 grams cashew butter; 80 grams almond milk; 23 grams coconut oil; 30 grams maple syrup; ¼ teaspoon vanilla extract; 62 grams frozen OR fresh raspberries; gluten-free flour blend OR cornstarch (for rubbing frozen raspberries)

January 29, 2021 · Updated April 5, 2021

Jump to Recipe

Fluffy gluten-free vegan banana raspberry streusel muffins sweetened naturally with bananas and maple syrup. Topped with a crunchy oat streusel, these dairy-free, egg-free treats are perfect for breakfast or an afternoon snack with a cup of coffee.

Can we bake a great cake without eggs and wheat flour? I always wondered about this when I first started gluten-free and vegan baking. If you have the same question, my answer is “ABSOLUTELY YES!”

It took me seven tries to get this recipe right. The final muffins are soft and moist — not fudgy and gooey like brownies, not crumbly, and not too chewy or dense. That’s what I call FLUFFY AND CAKE-LIKE TEXTURE!

This is one of my favorite recipes, one I bake over and over again. It’s a great base recipe for creative flavor variations and seasonal ingredients — perfect for family gatherings, holidays, or even gifts for friends! Plus, the preparation is simple and quick: just mix dry and wet ingredients together!

These Banana Raspberry Streusel Muffins are:

Gluten-free
Vegan (dairy-free, egg-free)
Refined sugar-free
A mix of fluffiness and crunchiness
Healthy and tasty
Simple to make

Useful tips

For the best results, I highly recommend measuring all ingredients with a kitchen scale in grams rather than cups.

Oat flour: A popular ingredient in gluten-free baking — just make sure to choose certified gluten-free oat flour. Oat flour works as a great binding agent, similar to gluten in wheat flour. If you have a food processor, blender, or grinder, you can make your own by grinding gluten-free rolled oats.

Raspberries: If using frozen raspberries, either thaw and pat them dry before use, or toss them with cornstarch or gluten-free flour before adding to the batter. This prevents them from sinking and keeps excess moisture from making the muffins soggy.

Cashew butter: You can substitute any nut butter — almond, hazelnut, walnut, etc. I chose cashew butter for its light color, so it won’t darken the muffins. I wanted to highlight the banana and maple syrup flavors, and cashew butter’s subtle taste works best. If you prefer a nuttier flavor, almond butter is a great substitute.