Gluten-Free Vegan Banana Raspberry Streusel Muffins
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.
Ingredients
For Streusel
- 35 grams cold vegan butter (cut into cubes)
- 25 grams maple syrup
- 67 grams gluten-free rolled oats
- fresh raspberries (for garnishing)
For Muffins
- 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)
Instructions
For Streusel
- 1
Add the rolled oats to a mixing bowl, then add the cold butter cubes and use your fingertips to break them into almond-sized pieces while tossing with the oats. Add the maple syrup and stir roughly with a spatula. Chill while working on the muffins.
For Muffins
- 1
Preheat the oven to 180°C (356°F) and grease a muffin pan with oil or prepare muffin paper cups.
- 2
In a mixing bowl, whisk together all the dry ingredients.
- 3
In another bowl, mash the banana with a fork or potato masher. Add all the wet ingredients and stir to combine.
- 4
Pour the wet mixture over the dry ingredients and stir until just combined with no lumps. Be careful not to overmix, as that would cause the oat flour to produce a denser, gummy texture.
- 5
Pour the batter into the pan or paper cups. If using frozen raspberries, toss them with a little gluten-free flour or cornstarch first. Add the raspberries to each muffin.
- 6
Use your fingertips to sprinkle the streusel evenly over the top, covering the batter. Make sure all the streusel touches the batter, or it will burn easily.
- 7
Bake for 50 to 55 minutes (timing depends on your oven — I baked for 53 minutes). Insert a toothpick into the center to check for doneness — it should come out clean. Let the muffins cool before removing from the tin, as they'll continue to cook after coming out of the oven. This resting time gives them the best structure and texture.