I am going Bananas!
Bananas for these banana streusel muffins! Yes I am! Corny? Yeah, probably, but I am serious though! I have had one of these for breakfast everyday since I made them this last time. Pretty darn good if I do say so myself.
A few weeks back my mom asked me what I wanted her to do with these overripe bananas. So, like any baker I told her to freeze them and I would find something to do with them. A couple days later I was planning posts for my amazing audience and I had this bright idea: How about banana muffins? YES! And these banana streusel muffins were born.
I must say I am rather proud of myself about using things out of the freezer because I am just like everyone else when it comes to remembering that they are in there. I don’t then they are freezer burnt and I have to throw them away. Happens quite often, but I am getting better at it!!
Actually my problem is usually I do not make it in time for them to go in the freezer, and they are extremely passed overripe and straight to the garage can they go. I almost had to do that to a few strawberries but I caught them in the nick of time.
These banana streusel muffins make a great breakfast, snack or dessert. In fact I currently sitting here in the kitchen watching my mom gingerly scoop some ice cream on top of a warmed up crumbled muffin and loading it with some chocolate sauce as we speak. I think saying that she loves these muffins is definitely a understatement.
Gluten Free Banana Streusel Muffins 
1 Cup Brown Rice Flour
1/2 cup Tapioca Starch
3/4 tsp Xanthan Gum
1 Cup Oats
2 tsp Baking Powder
1 tsp Baking soda
1/2 tsp Himalayan Pink Salt (or regular salt)
1/2 cup Coconut Palm Sugar
2 large eggs
1/4 cup Almond Milk
1/4 cup Melted Coconut Oil
3 Overripe Bananas mashed (or about 1 cup)
2 Tbsp Flax seed (ground)
Topping:
3 Tbsp Coconut Palm Sugar
1 Tbsp Coconut Oil (semi-hard)
1 Tbsp + 1 tsp Rolled Oats
1 Tbsp + 1 tsp Almond meal
1 tsp Tapioca Starch
Preheat oven to 400 degrees Fahrenheit.
Mix together your brown rice flour, tapioca starch, baking soda, baking powder, xanthan gum and salt and set aside. In the bottom of a mixing bowl mix together your eggs, coconut palm sugar, almond milk, coconut oil (melted), bananas and flaxseed. Take a nonstick sprayed muffin tin and fill them up about 3/4 of the way full. Split the batter inbetween the 12 muffin wells. Mix up the ingredients in the topping. If your coconut oil is melted put it in the fridge at the start of baking. Sprinkle the topping on the muffins and bake for 13 minutes. Let cool in muffin pan for about 10 minutes (until they are cool enough to touch). Place on a cool rack to finish cooling. Serve warm with a glass of milk for the added taste!
- 1 Cup Brown Rice Flour
- 1/2 cup Tapioca Starch
- 3/4 tsp Xanthan Gum
- 1 Cup Oats
- 2 tsp Baking Powder
- 1 tsp Baking soda
- 1/2 tsp Himalayan Pink Salt (or regular salt)
- 1/2 cup Coconut Palm Sugar
- 2 large eggs
- 1/4 cup Almond Milk
- 1/4 cup Melted Coconut Oil
- 3 Overripe Bananas mashed (or about 1 cup)
- 2 Tbsp Flax seed (ground)
- 3 Tbsp Coconut Palm Sugar
- 1 Tbsp Coconut Oil (semi-hard)
- 1 Tbsp + 1 tsp Rolled Oats
- 1 Tbsp + 1 tsp Almond meal
- 1 tsp Tapioca Starch
- Preheat oven to 400 degrees Fahrenheit.
- Mix together your brown rice flour, tapioca starch, baking soda, baking powder, xanthan gum and salt and set aside. In the bottom of a mixing bowl mix together your eggs, coconut palm sugar, almond milk, coconut oil (melted), bananas and flaxseed. Take a nonstick sprayed muffin tin and fill them up about 3/4 of the way full. Split the batter inbetween the 12 muffin wells. Mix up the ingredients in the topping. If your coconut oil is melted put it in the fridge at the start of baking. Sprinkle the topping on the muffins and bake for 13 minutes. Let cool in muffin pan for about 10 minutes (until they are cool enough to touch). Place on a cool rack to finish cooling. Serve warm with a glass of milk for the added taste!
I love that these banana streusel muffins are full of fiber too because those midnight snacks need to fill me up or else I am hungry in the morning. Seriously my sleeping is just between the times I eat. I love food. Wait let me rephrase that, I love good, GREAT QUALITY food, which in itself can be a challenge to find however, the fresher the ingredients they are the better except in this case when overripe is just right!
These banana streusel muffins are great to bring to work especially if you are like John who has to be really awake before he can eat (like an hour or so after he has been up). Just pack them in a little baggy and you are out the door. You can also freeze them individually to make them last longer and take one out the night before so that by the time you are ready to eat one it is thawed and ready to go.
Do you snack much at night? How about midnight snacks?
Don’t forget to follow me on Instagram, Twitter, Pinterest and like my page on Facebook to stay up to date on all posts. Also sign up for my weekly email where you get kitchen tips and tricks straight from my kitchen to you! You will also get a sneak peek into upcoming posts!
Deliciously,
Gabby
Sarah - Craft Invaders says
May 19, 2016 at 6:35 amThese look amazing Gabby – will definitely give them a go 🙂
nikkifrankhamilton says
May 24, 2016 at 2:24 pmThese muffins look incredible. I would never even know that they were gluten free. They are big and fluffy and gorgeous. I think I have everything in my pantry right now to make these except for the brown rice flour and I will be making a trip to the store to grab some ASAP!