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Not Too Shabby Gabby

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You are here: Home / Breakfast / Gluten Free Banana Streusel Muffins

May 6, 2016

Gluten Free Banana Streusel Muffins

I am going Bananas! 

Banana streusel muffins CV

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 banana streusel muffins 3

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! 

Gluten Free Banana Streusel Muffins
2016-05-06 07:17:02
Serves 12
A delicious bran muffin full of fiber and perfect for breakfast, snack or dessert!
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Prep Time
7 min
Cook Time
13 min
Total Time
40 min
Prep Time
7 min
Cook Time
13 min
Total Time
40 min
271 calories
45 g
31 g
9 g
5 g
6 g
98 g
218 g
15 g
0 g
2 g
Nutrition Facts
Serving Size
98g
Servings
12
Amount Per Serving
Calories 271
Calories from Fat 76
% Daily Value *
Total Fat 9g
14%
Saturated Fat 6g
28%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 31mg
10%
Sodium 218mg
9%
Total Carbohydrates 45g
15%
Dietary Fiber 3g
13%
Sugars 15g
Protein 5g
Vitamin A
1%
Vitamin C
4%
Calcium
7%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 1 Cup Brown Rice Flour
  2. 1/2 cup Tapioca Starch
  3. 3/4 tsp Xanthan Gum
  4. 1 Cup Oats
  5. 2 tsp Baking Powder
  6. 1 tsp Baking soda
  7. 1/2 tsp Himalayan Pink Salt (or regular salt)
  8. 1/2 cup Coconut Palm Sugar
  9. 2 large eggs
  10. 1/4 cup Almond Milk
  11. 1/4 cup Melted Coconut Oil
  12. 3 Overripe Bananas mashed (or about 1 cup)
  13. 2 Tbsp Flax seed (ground)
Topping
  1. 3 Tbsp Coconut Palm Sugar
  2. 1 Tbsp Coconut Oil (semi-hard)
  3. 1 Tbsp + 1 tsp Rolled Oats
  4. 1 Tbsp + 1 tsp Almond meal
  5. 1 tsp Tapioca Starch
Instructions
  1. Preheat oven to 400 degrees Fahrenheit.
  2. 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!
By Not Too Shabby Gabby
beta
calories
271
fat
9g
protein
5g
carbs
45g
more
Not Too Shabby Gabby http://nottooshabbygabby.com/
Seriously breakfast in a muffin tin! My whole family loves these banana streusel muffins, so much that I have had to make them 2 more times since I first made them a few weeks ago because either John will take them to work with him or my mom is making a muffin sundae with hers. Me personally, I would take one and warm it up about 10 seconds in the microwave and sit there and eat it with my coffee in the morning or as a midnight snack right before passing out. 

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! 

banana streusel muffins 5These 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 

Banana Streusel Muffins Pin

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Filed Under: baked Goods, Breakfast, gluten free Tagged With: banana muffins, banana Streusel Muffins, gluten free banana muffins, gluten free banana streusel muffins, gluten free streusel muffins, streusel muffins

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Comments

  1. Sarah - Craft Invaders says

    May 19, 2016 at 6:35 am

    These look amazing Gabby – will definitely give them a go 🙂

    Reply
  2. nikkifrankhamilton says

    May 24, 2016 at 2:24 pm

    These 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!

    Reply

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