Home Gluten-Free RecipesCoursesBreakfast The Best Gluten Free Streusel-Topped Banana Muffin Recipe

The Best Gluten Free Streusel-Topped Banana Muffin Recipe

by Elyse the Gluten-Free Foodee

Tomorrow, February 20th, is National Muffin Day and in honour of this illustrious occasion, we thought we should share the best gluten free streusel-topped banana muffin recipe- which can be made dairy free/ vegan as well.

The best gluten free streusel topped banana muffin recipe is based on our recipe for the ultimate gluten-free banana muffin recipe. Now, the ultimate gluten-free banana muffin recipe is amazing, but if you want to take this recipe to the next level, try this super easy gluten free streusel-topped banana muffin recipe.

This recipe is easy to make, and no one will be able to tell that it is a gluten free treat. In fact, this recipe is so easy to make, that all you need is two bowls, a whisk, a fork (or two knives), and a muffin tin (and the ingredients, of course.) Now let’s get baking.

The Best Gluten Free Streusel-Topped Banana Muffin Recipe

Ingredients:

For The Muffins:

Tip: Feel free to swap out the blueberries for chocolate chips, or nuts if you prefer.
Tip: Ensure that your cooking spray is gluten free. Most Pam brand cooking sprays, other than the Pam Baking Spray, do not contain gluten.

For The Streusel Topping:

Instructions:

  • Preheat oven to 350°F (180°C).

For The Muffins:

  • Spray a muffin tin with cooking spray.
  • Line 12 muffin cups with paper liners; set aside.
  • In a large bowl, mash ripe bananas into a smooth pulp, as smooth as you can.
  • Wash blueberries
  • Dry the blueberries well, by laying them on a paper towel.
Tip: You may want to change out the paper towel more than once as you want the blueberries to be very dry, prior to adding them to the batter.
  • To the bananas, whisk in eggs, oil, and vanilla, until well blended.
  • Whisk in both sugars until combined.
  • In a separate bowl, mix together flour, baking soda, baking powder, and salt. You can either whisk or sift the dry mixture to aerate it.
Tip: Whisking aerates the dry ingredients the same as sifting, without making as much of a mess.
Tip: Aerating the dry ingredients not only combines them well but also removes any clumps or lumps.
  • Mix the dry mixture into the bowl with the wet mixture, and stir until combined.
  • In the now empty, dry mixture bowl mix the blueberries with 1 tsp of flour to coat them evenly.
Tip: Coating the blueberries to prevent them from sinking to the bottom of the muffin, while baking.
  • Fold the blueberries into the banana muffin batter.
  • Allow the batter to rest for a minimum of 20-30 minutes. This allows the gluten free flour to better absorb the liquids in the recipe. This will give you a lighter and better-textured bake.
Tip: The recipe does work if you don't have time to let the batter rest. But it’s even better if you can allow it to rest.

For The Streusel Topping:

  • Tightly pack your measuring cup with brown sugar, by pressing the sugar into the cup. You want it to be so tightly packed that it comes out of the measuring cup in a block.
  • In the dry mixture bowl, add the gluten free oats, gluten free flour, and cinnamon.
  • Whisk the mixture together to both combine and aerate to remove clumps.
  • Cut 1/2 cup of cold butter into small cubes.
  • Using a fork or a butter knife (or both) break the cubes of butter up into small bits; so that it combines with the dry mixture to form a crumble.

Assembly:

  • Spoon about 1/3 cup of the batter into prepared muffin cups.
  • Spoon 1 tablespoon of the crumble mixture over each filled muffin cup.
  • Bake until a toothpick inserted into the centre (trying to avoid chocolate chips) comes out clean, about 25 to 35 minutes, based on your oven temperature.
  • Let cool in pan on a wire rack for 10 minutes before turning out muffins
Tip: Fill any empty muffin tin cups halfway with water to prevent the pan from burning in the hot oven.
  • Makes about 14 muffins
Tip: You can store over-ripe bananas in your freezer by peeling them and breaking them in half or thirds and placing them in a freezer bag. Label the bag with how many banana are in the bag, and the date you froze them, so that you use the oldest bananas first. You can then add it to your freezer inventory list to help keep you organized- more on that here. This allows you to never have to throw away a banana again.

The best gluten free streusel-topped banana muffin recipe makes for a great gluten free breakfast, or snack on the go- click here for other snack-on-the-go options.

You can store The Best Gluten Free Streusel Topped Banana Muffin recipe in an air-tight container, and keep them either in the fridge, or freeze them (although freezing can change the texture).
If you want to freeze them, I recommend wrapping them individually in press-n-seal and then keep them in an air-tight container.

Enjoy, with a cup of coffee or tea! Or a tall glass of milk (any type.)

Our Best Gluten Free Streusel Topped Banana Muffins are overflowing with goodness, and will become a family favourite!

The Best Gluten Free Streusel-Topped Banana Muffin Recipe

Print Recipe/Tips
Nutrition facts: 200 calories 20 grams fat

Ingredients

For The Muffins:

For The Streusel Topping:

INSTRUCTIONS/NOTES/TIPS

  • Preheat oven to 350°F (180°C).

For The Muffins:

  • Spray a muffin tin with cooking spray.
  • Line 12 muffin cups with paper liners; set aside.
  • In a large bowl, mash ripe bananas into a smooth pulp, as smooth as you can.
  • Wash blueberries
  • Dry the blueberries well, by laying them on a paper towel.
  • Tip: You may want to change out the paper towel more than once as you want the blueberries to be very dry, prior to adding them to the batter.
  • To the bananas, whisk in eggs, oil, and vanilla, until well blended.
  • Whisk in both sugars until combined.
  • In a separate bowl, mix together flour, baking soda, baking powder, and salt. You can either whisk or sift the dry mixture to aerate it.
  • Tip: Whisking aerates the dry ingredients the same as sifting, without making as much of a mess.
  • Tip: Aerating the dry ingredients not only combines them well but also removes any clumps or lumps.
  • Mix the dry mixture into the bowl with the wet mixture, and stir until combined.
  • In the now empty, dry mixture bowl mix the blueberries with 1 tsp of flour to coat them evenly.
  • Tip: Coating the blueberries to prevent them from sinking to the bottom of the muffin, while baking.
  • Fold the blueberries into the banana muffin batter.
  • Allow the batter to rest for a minimum of 20-30 minutes. This allows the gluten free flour to better absorb the liquids in the recipe. This will give you a lighter and better-textured bake
  • Tip: The recipe does work if you don't have time to let the batter rest. But it’s even better if you can allow it to rest.

For The Streusel Topping:

  • Tightly pack your measuring cup with brown sugar, by pressing the sugar into the cup. You want it to be so tightly packed that it comes out of the measuring cup in a block.
  • In the dry mixture bowl, add the gluten free oats, gluten free flour, and cinnamon.
  • Whisk the mixture together to both combine and aerate to remove clumps.
  • Cut 1/2 cup of cold butter into small cubes.
  • Using a fork or a butter knife (or both) break the cubes of butter up into small bits; so that it combines with the dry mixture to form a crumble.

Assembly:

  • Spoon about 1/3 cup of the batter into prepared muffin cups.
  • Spoon 1 tablespoon of the crumble mixture over each filled muffin cup.
  • Bake until a toothpick inserted into the centre (trying to avoid chocolate chips) comes out clean, about 25 to 35 minutes, based on your oven temperature.
  • Let cool in pan on a wire rack for 10 minutes before turning out muffins.
  • Tip: Fill any empty muffin tin cups halfway with water to prevent the pan from burning in the hot oven.
  • Makes about 14 muffins
  •  

NOTES/TIPS

  • Tip: Feel free to swap out the blueberries for chocolate chips, or nuts if you prefer.
  • Tip: Ensure that your cooking spray is gluten free. Most Pam brand cooking sprays, other than the Pam Baking Spray, do not contain gluten.
  • Tip: You can store over-ripe bananas in your freezer by peeling them and breaking them in half or thirds and placing them in a freezer bag. Label the bag with how many banana are in the bag, and the date you froze them, so that you use the oldest bananas first. You can then add it to your freezer inventory list to help keep you organized- more on that here. This allows you to never have to throw away a banana again.
Did You Try This Recipe or These Tips?
How did it go? Let us know in the comments. Tag us on Instagram at @Gluten_Free_Foodee..

Leave a Comment

* By using this form you agree with the storage and handling of your data by this website.

PLEASE NOTE: If your question/comment pertains to your health, please understand we are not qualified to provide that advice. If you are feeling unwell, we recommend you seek medical assistance ASAP. If your question/comment is related to a post or living your best gluten-free life (recipe, tips, reviews, etc), we got you covered :)

You may also like to read...

We use cookies to improve your browsing experience on our website, to show you personalized content and targeted ads, to analyze our website traffic, and to understand where our visitors are coming from. By browsing our website, you consent to our use of cookies and other tracking technologies. AGREE READ MORE >>

Skip to content