Banana Peanut Butter Streusel Muffins {vegan, gluten-free}

These Banana Peanut Butter Streusel Muffins are fluffy, generous and richly flavoured. What’s more they are vegan and gluten-free to boot.

Banana Peanut Butter Streusel Muffins {vegan, gluten-free}

I have found myself getting more and more interested in vegan baking. It began at the farmer’s market when the usual vegan cake stall took a few weeks absence and I was inundated with requests for vegan cakes in the interim. Being a free-from baker naturally lends itself to such enquires and I welcome them. I love a project and removing eggs and butter from the equation certainly challenges an enthusiastic baker.

Banana Peanut Butter Streusel Muffins {vegan, gluten-free}

I myself am not vegan, although these days I do try to avoid dairy. From childhood I have always had a problem with milk, claiming drinking it made my ‘ears pop.’ I don’t know what that means now, in fact my nursery teacher didn’t know at the time either and I have horrible memories of being forced to zap the stuff up through a straw from little milk bottles, sitting in a torturous circle with the other children. My poor childhood trauma. It seems since having Cole though (two years ago this week!) my dairy intolerance has increased. So vegan cakes and dairy-free cakes have started to hold more interest for me.

Banana Peanut Butter Streusel Muffins {vegan, gluten-free}

Experimenting with non-dairy, no egg cakes has been fraught with failure. I mastered a Chocolate Almond Butter Fudge Cake for the stall quite quickly, which I’ll be sharing the recipe of soon, but some vegan customers at the stall always seemed disappointed when a chocolate cake was the only vegan option.

Banana Peanut Butter Streusel Muffins {vegan, gluten-free}

It seems bananas are the next step in vegan baking, combined with the peanut butter here they bind the cake together well without the need for an egg substitute like a chia or flax egg. In fact the crumb is so fluffy that the sponge is a bit of a revelation. There is a fair amount of leavening used with the baking powder and bicarbonate of soda but that doesn’t bother me and the effects can’t be tasted.

Banana Peanut Butter Streusel Muffins {vegan, gluten-free}

I do love a muffin with a hearty streusel so here I have gone haywire with chopped banana chips and salty peanuts. I always make the streusel topping for the muffin first and then place the topping in the freezer to firm. This helps the streusel from sinking into the muffin when it goes into the oven and retain a crunch. If you leave the streusel in the freezer for too long don’t worry at all, just chop roughly with a knife or pulse quickly in the food processor to loosen the crumbs.

Banana Peanut Butter Streusel Muffins {vegan, gluten-free}

The Banana Peanut Butter Streusel Muffin is also gluten-free. I chose sorghum flour, which is demanding in its presence but its earthy tones pair well with the bananas and peanut butter so it doesn’t overpower the cake but blends nicely. It’s included in my current favourite combo of gluten-free flours, sweet rice flour, millet flour, potato starch and tapioca starch which together create a lovely texture for the muffin and are a good base for the sorghum flour to shine.

Banana Peanut Butter Streusel Muffins {vegan, gluten-free}

Creating cakes which are gluten-free, vegan but can also pass muster with friends, family and customers who can eat anything is actually brilliant fun. So far I have been rewarded with some truly outstanding cakes and although the blog itself isn’t going to turn vegan anytime soon, I will definitely be including more vegan recipes in my repertoire.

Banana Peanut Butter Streusel Muffins {vegan, gluten-free}

Print Recipe
Banana Peanut Butter Muffins {vegan, gluten-free}
Fluffy, generous and richly flavoured Banana Peanut Butter Streusel Muffins
Banana Peanut Butter Streusel Muffins {vegan, gluten-free}
Prep Time 30 minutes
Cook Time 30 minutes
Servings
15 large muffins
Ingredients
  • 140 g sweet rice flour
  • 100 g sorghum flour
  • 80 g millet flour
  • 40 g potato starch
  • 40 g tapioca flour
  • 2 teaspoons cinnamon
  • 3 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • ½ teaspoon salt
  • 240 ml unsweetened almond milk
  • 200 ml olive oil
  • 2-3 bananas about 200g
  • 125 g peanut butter
  • 120 g caster sugar
  • 120 g soft light brown sugar
  • 2 teaspoons vanilla extract
For the streusel
  • 45 g sweet rice flour
  • 30 g sorghum flour
  • 25 g millet flour
  • 25 g caster sugar
  • 25 g soft light brown sugar
  • 40 g dried banana chips roughly chopped
  • 40 g salted peanuts roughly chopped
  • 1 teaspoon cinnamon
  • 90 g coconut butter*
Prep Time 30 minutes
Cook Time 30 minutes
Servings
15 large muffins
Ingredients
  • 140 g sweet rice flour
  • 100 g sorghum flour
  • 80 g millet flour
  • 40 g potato starch
  • 40 g tapioca flour
  • 2 teaspoons cinnamon
  • 3 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • ½ teaspoon salt
  • 240 ml unsweetened almond milk
  • 200 ml olive oil
  • 2-3 bananas about 200g
  • 125 g peanut butter
  • 120 g caster sugar
  • 120 g soft light brown sugar
  • 2 teaspoons vanilla extract
For the streusel
  • 45 g sweet rice flour
  • 30 g sorghum flour
  • 25 g millet flour
  • 25 g caster sugar
  • 25 g soft light brown sugar
  • 40 g dried banana chips roughly chopped
  • 40 g salted peanuts roughly chopped
  • 1 teaspoon cinnamon
  • 90 g coconut butter*
Banana Peanut Butter Streusel Muffins {vegan, gluten-free}
Instructions
  1. Pre-heat the oven to 160°C and line a muffin tin with muffin cases.
  2. First prepare the streusel by whisking the flours, sugars, banana chips, peanuts and cinnamon together. Rub the coconut butter into the dry ingredients until you have achieved a rough crumb.
  3. Spread the streusel out onto a lined baking tray and place in the freezer whilst you prepare the rest of the muffins.
  4. In a large bowl whisk together the flours, cinnamon, baking powder, bicarbonate of soda and salt and set aside for a moment.
  5. Beat together the almond milk, olive oil, mashed bananas, peanut butter, sugars and vanilla extract.
  6. Add the wet ingredients to the dry ingredients and mix well.
  7. Divide the batter evenly between the cupcake cases then sprinkle over the streusel topping.
  8. Bake for 25 -30 minutes, or until an inserted cocktail stick comes out clean.
  9. Remove the muffins from the muffin tin straightaway and cool on a wire rack.
Recipe Notes

*coconut oil, solidified. If your kitchen is especially warm then refrigerate the liquid coconut oil to solidify.

Black Sesame Peanut Butter Brownies {gluten-free}

Black Sesame Peanut Butter Brownies are a richly decadent fudgy treat. Packed with honeyed black sesame, swirled generously with peanut butter layered through the brownie and topped with salted peanuts and black sesame.

Gluten-free Black Sesame Peanut Butter Brownies are packed with honeyed black sesame, swirled generously with peanut butter layered through the brownie and topped with salted peanuts and black sesame.

It’s important to have a particularly good brownie in your back pocket and this is mine.

Well it was anyway. For years, happily attending cake stalls with me, being brought to hen weekends, or baked up in a big old batch when only the dark intense comfort of chocolate can satisfy.

The thing was, that as it stood, my brownie recipe was created with plain old wheat flour. As I transitioned to a 100% gluten-free way to life last year I just couldn’t abandon my tried and true Black Sesame Peanut Butter Brownies on the wayside. So I set forth on a quest to make them gluten-free without losing any of their taste or texture.

Gluten-free Black Sesame Peanut Butter Brownies are packed with honeyed black sesame, swirled generously with peanut butter layered through the brownie and topped with salted peanuts and black sesame.

If you’re interested in reading about how you might change a brownie recipe made with wheat flour to a gluten-free version which is just as wickedly delicious then do read on.

I can’t lie this brownie is not the same beast as it was back in its old wheat incarnation. No, when I made the switch I opted to inject more flavour into this already wonderful brownie and the flours used intensified its fudgy interior. Instead this gluten-free Black Sesame Peanut Butter Brownie is better than it ever was before.

How do you make a brownie recipe gluten-free?

In a lot of brownie recipes flour is almost an afterthought which is why they are so easy to make gluten-free. If a brownie recipe uses less than 100g of plain flour then try just swapping in a generic gluten-free flour blend. You will barely notice the difference. Though if you rely on these blends for recipes which require a lot more flour then you will become aware of the slightly gritty, more crumbly qualities that bad gluten-free baking is famous for.

You might even decide if there is only a scant amount of flour involved that you would like to substitute ground almonds which would be an excellent decision. You will certainly notice a difference in taste and texture if you go this route but it will be a delicious one, more squidgy and flavourful and of course packed with protein – practically a healthy snack.

Gluten-free Black Sesame Peanut Butter Brownies are packed with honeyed black sesame, swirled generously with peanut butter layered through the brownie and topped with salted peanuts and black sesame.

These changes wouldn’t work with the Black Sesame Peanut Butter Brownie though as not only would almonds compete with the layers of flavour this brownie is already boasting but it also required 175g of plain flour which is a fair amount for a brownie and too much for a straight swap of a gluten-free flour blend.

When I initially created this recipe I wanted the brownie to be bigger, bolder and better than other brownies I had tried so with the 300g of melted dark chocolate and 4 eggs in the mix that large amount of flour was needed to hold the brownie together.

Gluten-free baking is a challenge but also really good fun as the playing field is wide in terms of which flours you choose to use for which cake. It gives the baker an extra element of control and is so satisfying when you get the exact right blend of flours right. Here I had a lot of flour to play with and I didn’t want to lose the integrity of the original brownie so I had to choose wisely.

Gluten-free Black Sesame Peanut Butter Brownies are packed with honeyed black sesame, swirled generously with peanut butter layered through the brownie and topped with salted peanuts and black sesame.

I plumped for teff flour as the lead flour for flavour. Teff is an ancient Ethiopian flour with a slightly malty cocoa aroma and so it is not an unusual choice for a brownie. The teff flour adds an extra element to the brownie batter, providing a subtle landscape for the black sesame and peanut butter flavours.

However, I didn’t just want to swap in 175g of teff flour as the taste would be a little overwhelming plus the brownie would probably cave in on itself due to the fine nature of teff flour. Somehow I needed to replicate the job the gluten makes to hold it all together.

Gluten-free Black Sesame Peanut Butter Brownies are packed with honeyed black sesame, swirled generously with peanut butter layered through the brownie and topped with salted peanuts and black sesame.

This is where the tapioca flour comes in. Before gluten-free baking my tapioca flour would only ever emerge when I made a fruit pie recipe, as it’s often used to thicken up the juices so to avoid soggy bottoms and create a silky fruit sauce.

Now tapioca flour has become a firm friend of mine. A couple of tablespoons here and there help enormously to bind flours, warding away the threat of crumbly dry cakes. 25g is all that is needed in this brownie, you don’t want too much lest the cake gets gummy.

Gluten-free Black Sesame Peanut Butter Brownies are packed with honeyed black sesame, swirled generously with peanut butter layered through the brownie and topped with salted peanuts and black sesame.

However I still needed a little extra flour as I was lacking in bulk, I chose to split the difference between white rice flour and potato starch, both great neutral flours. I used 25g of each but you can use 50g of either for simplicity if you like.

The new improved Black Sesame Peanut Butter Brownie is finally ready to share with the world. It’s still my absolute favourite brownie recipe, now even more so with the added benefits of teff flour. The effect of intoxicating black sesame seeds, gathered into a paste with honey and married with the peanut butter swirls is glorious. The crunch of salted peanuts and black sesame seeds scattered across the top takes it to another level.

Gluten-free Black Sesame Peanut Butter Brownies are packed with honeyed black sesame, swirled generously with peanut butter layered through the brownie and topped with salted peanuts and black sesame.

These photographs were taken in collaboration with the brilliant Tara Sura from Fork and Dram who I had the pleasure of working with recently. She did a beautiful job styling these brownies and most of the above images were taken by her.

Print Recipe
Black Sesame Peanut Butter Brownies {gluten-free}
Fudgy gluten-free Black Sesame Peanut Butter Brownies are packed with honeyed black sesame, swirled generously with peanut butter layered through the brownie and topped with salted peanuts and black sesame.
Gluten-free Black Sesame Peanut Butter Brownies are packed with honeyed black sesame, swirled generously with peanut butter layered through the brownie and topped with salted peanuts and black sesame.
Prep Time 25 minutes
Cook Time 25 minutes
Servings
12 brownies
Ingredients
  • 130 g black sesame seeds + 2 teaspoons for scattering
  • 90 g light honey
  • 100 g smooth peanut butter
  • 300 g dark chocolate
  • 150 g unsalted butter room temperature
  • 120 g caster sugar
  • 120 g light brown soft sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 100 g teff flour
  • 25 g white rice flour
  • 25 g potato starch
  • 25 g tapioca flour
  • 25 g cocoa powder
  • ½ teaspoon sea salt
  • 30 g salted peanuts roughly chopped
Prep Time 25 minutes
Cook Time 25 minutes
Servings
12 brownies
Ingredients
  • 130 g black sesame seeds + 2 teaspoons for scattering
  • 90 g light honey
  • 100 g smooth peanut butter
  • 300 g dark chocolate
  • 150 g unsalted butter room temperature
  • 120 g caster sugar
  • 120 g light brown soft sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 100 g teff flour
  • 25 g white rice flour
  • 25 g potato starch
  • 25 g tapioca flour
  • 25 g cocoa powder
  • ½ teaspoon sea salt
  • 30 g salted peanuts roughly chopped
Gluten-free Black Sesame Peanut Butter Brownies are packed with honeyed black sesame, swirled generously with peanut butter layered through the brownie and topped with salted peanuts and black sesame.
Instructions
  1. Pre-heat the oven to 150°C and line and grease a 20cm square cake tin.
  2. Pour the sesame seeds into a food processor and whizz for 5-10 minutes until the seeds are broken down and are beginning to release their oils. Then add the honey and continue to process until smooth. Set aside.
  3. Heat the peanut butter until melted and pour into a piping bag. Set to one side.
  4. Melt the chocolate slowly in a bain marie then also set aside.
  5. Meanwhile beat the butter and sugars together until light and fluffy.
  6. Add the eggs one at a time, mixing in well. Then add the vanilla extract.
  7. Pour in the melted chocolate and the black sesame paste and mix well.
  8. In a separate bowl sift together the flours and cocoa powder then fold into the rest of the batter.
  9. Pour half of the brownie batter into the cake tin.
  10. Then pipe the molten peanut butter in zig zag lines on top of the batter. Using a wooden skewer, draw continual circles through the peanut butter lines to create a swirl pattern.
  11. Pour the rest of the brownie batter over, smooth the surface, then pipe and swirl the rest of the molten peanut butter in the same way.
  12. Scatter the salted peanuts and remaining black sesame seeds over the top.
  13. Bake for 25 minutes in the centre of the oven.
  14. Remove from the oven and leave to cool in the tin.
  15. Once cool cut into 12 squares.

Favourite Gluten-Free Cakes

I sell my cakes at local farmers’ markets in London but lucky for those who don’t live nearby I also love sharing the recipes for all the cakes I sell and if you want to receive more of my cake stall recipes then I have a FREE mini e-book of the top 3 Favourite Gluten-Free Cakes which are on my stall including Fig, Almond and Salted Honey Cake, Peanut Butter and Jelly Cupcakes and Minted Brownies. The recipes are really special to me and if you want a copy of them then just click the button below!

Download

Chocolate Dipped Peanut Butter Biscuits

Chocolate Dipped Peanut Butter Biscuits
If I think back to what I have eaten over the past 7 days, I can really only think of these biscuits. I came up with the idea last weekend after I had finished rolling out the pastry for my Eccleswell Tart. I had a little bit of pastry left over, a tub of peanut butter was sitting next to me and a few minutes to kill whilst I was waiting for my tart shell to chill in the fridge. I dolloped a few tablespoons of peanut butter in with the leftover pastry, rolled it out and cut it into very rough squares. I threw them in the oven for about 6 minutes and I was rewarded with these extremely tempting biscuits.

Chocolate Dipped Peanut Butter Biscuits  |  Stroud Green Larder

I ate the first one hot out of the oven and thought, yeah alright these are a nice use of the excess pastry. Then ten minutes later as I was making a cup of tea I ate another, this time a little cooler. Hmm, actually these are quite nice. Then my husband came down and grabbed a couple. He concurred that yes they were quite good. Half an hour later as I was finishing off my tart I munched a couple more biscuits, then after another hour I went back into the kitchen to faff and found my husband scarfing down another. By the time we were settling down to watch TV in the evening I was upset to discover that we had both polished off the whole tray. But I want more, I thought petulantly. It turned out that they were more than a bit nice, they were completely and utterly addictive.

So the next day I made some more, this time making the pastry especially for the recipe. And the next day I made some more, this time with a couple of bars of milk chocolate by my side. Now, it’s not to say that the biscuits need the chocolate in any way, they are pretty delicious without. But peanut butter yearns for chocolate like Catarina for Arturo and it seems only fair to unite them at any given opportunity.

Chocolate Dipped Peanut Butter Biscuits  |  Stroud Green Larder

The peanut butter flavour is subtle which makes such a nice change from the ever prolific peanut butter cookies, which believe me I have no problem with, but they can sometimes feel heavy on the palette. These biscuits are excellent for dunking in tea, if you are so inclined, and would look pretty at an afternoon tea which isn’t something you can usually credit to peanut butter which is about the least sophisticated ingredient out there. The little peanut nugget baked into the biscuit is in no way essential but the salty hit is too good to miss out on.

I didn’t use tempered chocolate here when I dipped the biscuits as I wanted a nice quick homestyle biscuit. The results were fine, although next time I might contemplate using tempered chocolate as the biscuits didn’t transport easily. The chocolate never hardened so they were easy to damage as they were bashed about in a tin. However, since I had to make about 3 batches of the peanut butter biscuits before they made it to the chocolate dipping stage it is unlikely that these will go much farther than the kitchen counter to your mouth. I sped up the recipe by bringing the biscuit dough together in a food processor. I wouldn’t normally do this with pastry as the results are not quite as good but I wasn’t too worried about that for these biscuits. In all honesty if you are pressed for time you could also skip the resting stage but your biscuits won’t be quite as crisp and flaky.

Chocolate Dipped Peanut Butter Biscuits  |  Stroud Green Larder

Chocolate Dipped Peanut Butter Biscuits
Makes about 20 biscuits

200g plain flour
75g unsalted butter, fridge cold
75g caster sugar
1 egg
3 tbsp smooth peanut butter
175g milk chocolate
A few salted peanuts for decoration

  1. Pulse together the plain flour and the unsalted butter in a food processor until they resemble rough breadcrumbs.
  2. Add the caster sugar and pulse again briefly until evenly mixed in.
  3. Add the egg and the smooth peanut butter, then whizz up until it is starting to ball up in the processor. Tip it out onto a clean work surface and bring together into a smooth dough, it will still be slightly sticky.
  4. Wrap in cling film and leave to rest in the fridge for 30 minutes.
  5. Pre-heat the oven to 180°C.
  6. Remove the peanut butter dough from the fridge and roll into a rectangle about 3mm thickness. Cut into about 20 rectangles then place on a large baking tray.
  7. Press a peanut half into each biscuit then place the baking tray in the fridge for half an hour for the biscuits to chill.
  8. Then bake for 6-8 minutes then remove from the oven. Leave to cool on the tray for 5 minutes then place on a wire rack to finish cooling.
  9. Once the biscuits are cooled melt the chocolate in a bain marie.
  10. Dip the biscuits into the chocolate one at a time halfway up the biscuit then leave to set on some baking parchment.