Gluten-Free Strawberry Banana Streusel Muffins
Since I’ve been making desserts for a while now, I decided it was time to switch things up a bit and bake some delicious muffins. If you’re a fan of strawberries, bananas, and walnuts, then these are the muffins for you!
1/4 cup hazelnut flour
1/4 cup brown sugar
1/2 tbsp cinnamon
4 tbsp salted Kerrygold Butter, softened
In a small bowl, combine all the streusel ingredients together until it reaches a moist, sandy consistency. Set aside until needed.
1/2 cup applesauce
3/4 cup brown sugar
1/4 cup coconut oil, melted
1 tbsp vanilla extract
1 tsp strawberry extract
3 large bananas, mashed
1 1/2 tsp xanthan gum
1 tsp baking soda
1 tsp salt
1 tbsp cinnamon
1 cup fresh strawberries, diced
1 cup walnuts, crushed
Preheat the oven to 375°F. Prepare two jumbo muffin pans by greasing and flouring.
In a medium bowl, cream together the eggs, applesauce, sugar, oil, extracts, and bananas. Mix well.
In a separate bowl, mix together flour, xanthan gum, baking soda, salt, and cinnamon. Then slowly add the dry ingredients into the liquid ingredients and stir until fully combined.
Next, fold in the strawberries and walnuts, then sprinkle the streusel equally across the top of each muffin. Pour the batter evenly into the prepared pans and bake for about 20–25 minutes, or until a toothpick comes out clean from center.
Allow to cool in the muffin tin for about three to five minutes before transferring to a cooling rack to finish cooling.
Cool completely before drizzling with honey and a garnish of strawberries, if desired. Or you can serve them as-is and enjoy the delicious flavor of these Strawberry Banana Streusel Muffins!