Banana Raspberry Streusel Muffins
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.
Ingredients
Instructions
- 1
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.
- 2
Preheat the oven to 180°C (356°F) and grease a muffin pan with oil OR prepare muffin paper cups.
- 3
In a mixing bowl whisk together all dry ingredients.
- 4
In another bowl mash banana with a fork or a potato masher. Add all wet ingredients and stir to combine.
- 5
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.
- 6
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.
- 7
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.
- 8
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.