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

Fluffy, generous and richly flavoured Banana Peanut Butter Streusel Muffins
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Breakfast
Cuisine: British
Servings: 15 large muffins
Calories: 446kcal
Author: Georgina Hartley

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*

Instructions

  • Pre-heat the oven to 160°C and line a muffin tin with muffin cases.
  • 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.
  • Spread the streusel out onto a lined baking tray and place in the freezer whilst you prepare the rest of the muffins.
  • In a large bowl whisk together the flours, cinnamon, baking powder, bicarbonate of soda and salt and set aside for a moment.
  • Beat together the almond milk, olive oil, mashed bananas, peanut butter, sugars and vanilla extract.
  • Add the wet ingredients to the dry ingredients and mix well.
  • Divide the batter evenly between the cupcake cases then sprinkle over the streusel topping.
  • Bake for 25 -30 minutes, or until an inserted cocktail stick comes out clean.
  • Remove the muffins from the muffin tin straightaway and cool on a wire rack.

Notes

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

Nutrition

Calories: 446kcal | Carbohydrates: 55g | Protein: 6g | Fat: 24g | Saturated Fat: 5g | Sodium: 229mg | Potassium: 313mg | Fiber: 4g | Sugar: 23g | Vitamin A: 10IU | Vitamin C: 1.7mg | Calcium: 79mg | Iron: 1.3mg