Gluten Free Living – 2015

Gluten Free Strawberry Banana Streusel Muffins are moist and delicious! Strawberries are one of my favorite fruits. Add them to bananas (another favorite), and presto, you have a wonderful combination of flavors that always works. It works well in pancakes, and it certainly works well in these luscious muffins. Along with strawberry-banana Greek yogurt, these muffins have a lovely streusel topping with walnuts and a vanilla cream icing.

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On top of that, I used a gluten free flour with these muffins to have a gluten free option. If you don’t suffer from gluten intolerance, then you can use regular flour instead. Gluten Free Strawberry Banana Streusel Muffins make a superb muffin for holidays. We especially like them for Easter or Mother’s Day. They’re also terrific for special occasion brunches or parties. On top of that, we like to serve them anytime we’re craving muffins or strawberries or both!

When I made breakfast goodies for our church last month, I made seven different kinds of muffins including Blueberry, Raspberry, Apple, Pina Colada, Cherry and Mixed Berry. They were all extremely well received, but my two gluten free versions were snatched up quickly. Strangely enough by folks that had no allergies to gluten! I was amazed. Those who were trying to maintain a gluten free diet loved these muffins as well.

I have to admit this is one of my favorite muffin recipes and I’ve made it almost a dozen times with different combinations of fruit and nuts. And, always with great success. I do recommend one change, however, if you end up using gluten free flour. The baking mix I used was of a finer quality than normal unbleached flour. So to achieve the same consistency as regular flour, I recommend using a gluten free flour that has a full cup for cup equivalency. My personal favorite is Cup4Cup. Otherwise, the muffins won’t have enough flour and will fall flat after baking (or never raise enough). I’ve included that notation in the recipe card below.

If you’re looking for a scrumptious gluten free muffin recipe, Gluten Free Strawberry Banana Streusel Muffins are some of the best you’ll ever eat. The taste is extraordinary, and you’ll have a hard time believing these are even gluten free!

Gluten Free Strawberry Banana Streusel Muffins are amazing.

Each muffin is filled with strawberries, banana and walnuts from the streusel topping.

I had so many people stop by an tell me how much they enjoyed these muffins!

Here’s what I did.

I used these ingredients for the muffins. I do NOT recommend Pamela’s baking and pancake mix. It’s really awful but was the only GF flour available in 2013-2014. My personal favorite GF flour is Cup4Cup. I like the taste and consistency a whole lot better.

Place softened butter in a mixing bowl. Add sugar, brown sugar, eggs, vanilla, salt, baking powder, baking soda, heavy whipping cream and strawberry banana Greek yogurt in a mixing bowl.

Mix with an electric mixer until smooth.

Add gluten free flour, mashed bananas, and diced strawberries.

Mix with a wooden spoon just until combined. Do not overmix the batter.

Spray muffin tins with cooking spray. Or you can grease tins and flour them with gluten free flour. Spread batter into muffin tins until full.

I used these ingredients to make the streusel topping. Again, I would use almost ANY other GF flour than Pamela’s. My recommendation is Cup4Cup.

Melt butter. Add remaining streusel ingredients.

Stir ingredients to combine. Spread mixture evenly over top of each muffin and press streusel lightly into muffin batter so ingredients adhere.

Bake muffins in a preheated 425 oven for 5 minutes. Reduce heat to 350 and bake an additional 15-19 minutes or until a toothpick inserted in center comes out clean. Cool muffins before adding glaze.

I used these ingredients to make the glaze. Heavy whipping cream works much better than milk in this recipe.

Whisk ingredients to combine. Spoon icing ingredients into a zip lock bag. Zip the bag closed. Cut off a very small tip from one corner. Pipe icing over muffins in any design you desire.

The crunchiness from the streusel topping blends so well with these fruit-filled muffins. Every bite is spectacular.

Every bite will have you drooling!

Gluten Free Strawberry Banana Streusel Muffins are great for company, holiday or special occasion breakfasts, or brunches.

Here’s the recipe.

GLUTEN FREE STRAWBERRY BANANA STREUSEL MUFFINS

(Recipe inspired from my Strawberry Pecan Streusel Muffins)

Gluten Free Strawberry Banana Streusel Muffins

Teresa Ambra

Gluten Free Strawberry Banana Streusel Muffins are awesome! This wonderful muffin recipe is filled with strawberries, bananas, and a strawberry-banana Greek yogurt. They have a streusel topping with walnuts, and a vanilla cream frosting. They are rich and decadent, yet gluten free! These muffins are ideal for holidays and special occasion breakfasts, especially if you have family members that need to adhere to a gluten free diet.

No ratings yet

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Prep Time 45 minutes mins

Cook Time 24 minutes mins

Total Time 1 hour hr 9 minutes mins

Course Breads, Rolls and Muffins, Breakfast

Cuisine American

Servings 18

Calories 271 kcal

Equipment

• 2 12-tin regular muffin pans
• 1 large mixing bowl
• 2 small mixing bowls
• 1 wooden spoon
• 1 electric mixer
• 1 whisk
• measuring cups
• measuring spoons
• 1 nut chopper if the nuts are not previously chopped

Ingredients

  

1x2x3x

STREUSEL TOPPING:

• 1/3 cup brown sugar packed
• 1 tbsp. granulated sugar
• 1/4 cup unsalted butter melted
• 2/3 cup gluten free flour My personal preference is Cup4Cup (see note below)
• 1/2 cup walnuts chopped

MUFFINS:

• 1/2 cup unsalted butter softened
• 1/2 cup brown sugar packed
• 1/4 cup granulated sugar
• 2 large eggs
• 5.3 oz. container Strawberry Banana Greek yogurt or Icelandic yogurt
• 2 tsp. vanilla extract
• 2 cups gluten free flour My personal preference is Cup4Cup (see note below)
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 3 tbsp. heavy whipping cream or half-and-half
• 2 cups fresh strawberries diced
• 1 large banana mashed with a fork

GLAZE:

• 1 cup confectioners’ sugar
• 3-4 tbsp. heavy whipping cream
• 1/2 tsp. vanilla extract

Instructions

 

STREUSEL TOPPING:

• In a small mixing bowl, combine all the ingredients.
• The mixture will be crumbly.
• Set aside.
• Preheat oven to 425°.
• Spray muffin pans with gluten free cooking spray, or grease and flour tins with gluten free flour.
• Set aside.

MUFFINS:

• In a medium bowl combine butter, sugars, eggs, yogurt, vanilla, baking soda, baking powder, salt and whipping cream and mix with an electric mixer until well combined.
• Stir in GF flour, mashed banana and strawberries gently with a wooden spoon until ingredients are just moistened.
• Don’t overmix the batter.
• Spoon the muffin batter into prepared muffin tins all the way up to the top.
• Crumble the crumb topping over each muffin and press the topping down gently into the muffins.
• Bake for 5 minutes at 425°.
• Adjust heat to 350° and bake for 15-19 more minutes or until a toothpick inserted in the center comes out clean.
• Cool about 10 minutes.
• Add glaze.

GLAZE:

• Whisk all of the ingredients together.
• Allow muffins to cool about 10 minutes in muffin tins.
• Remove muffins from baking tins and place on wire rack.
• Place glaze mixture in a zip lock bag and cut off a small tip of one corner.
• Drizzle glaze over muffins.

Notes

NOTE: Be sure to stir yogurt before adding to ingredients.

 

NOTE: Milk will not bring the proper consistency in the glaze. Cream is preferred.

 

NOTE: You may prefer to use a gluten free flour that states you can use it one-for-one to replace regular flour. My personal preference is Cup4Cup. I do NOT recommend using Pamela's baking and pancake mix. It was the only GF flour available when I initially published this recipe. But it does not have the consistency or taste of regular flour. It is a very poor substitute in my opinion.

 

NOTE: If you cannot find a GF flour that states on the package that it has a one-to-one equivalence to regular flour, increase the flour in the muffin batter by 1/2 cup.

 

NOTE: If you wish to use a zip lock bag to pipe the icing, you need to get one that does not have the "stand and fill" bottom. Those kind won't work.

 

NOTE: You can also use regular flour if you don't need to keep the recipe gluten free.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 271kcalCarbohydrates: 37gProtein: 4gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 47mgSodium: 174mgPotassium: 107mgFiber: 3gSugar: 23gVitamin A: 347IUVitamin C: 10mgCalcium: 61mgIron: 1mg

Keyword bananas, breakfast, brunch, gluten free, muffins, strawberries, walnuts

Tried this recipe?Let us know how it was!

Every bite of Gluten Free Strawberry Banana Streusel Muffins is so awesome, you’ll be hard pressed to stop at eating just one muffin!

These muffins are so rich and sweet they’re almost like eating dessert!

If you enjoy bananas and strawberries, you’ll love Gluten Free Strawberry Banana Streusel Muffins.

You may also enjoy these delicious recipes!

Strawberry Pecan Streusel Muffins

Gluten Free Mixed Berry Streusel Muffins

Cherry Almond Streusel Muffins

Gluten Free Strawberry Banana Streusel Muffins

Teresa Ambra

Gluten Free Strawberry Banana Streusel Muffins are awesome! This wonderful muffin recipe is filled with strawberries, bananas, and a strawberry-banana Greek yogurt. They have a streusel topping with walnuts, and a vanilla cream frosting. They are rich and decadent, yet gluten free! These muffins are ideal for holidays and special occasion breakfasts, especially if you have family members that need to adhere to a gluten free diet.

No ratings yet

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 24 minutes mins

Total Time 1 hour hr 9 minutes mins

Course Breads, Rolls and Muffins, Breakfast

Cuisine American

Servings 18

Calories 271 kcal

Equipment

• 2 12-tin regular muffin pans
• 1 large mixing bowl
• 2 small mixing bowls
• 1 wooden spoon
• 1 electric mixer
• 1 whisk
• measuring cups
• measuring spoons
• 1 nut chopper if the nuts are not previously chopped

Ingredients

  

1x2x3x

STREUSEL TOPPING:

• 1/3 cup brown sugar packed
• 1 tbsp. granulated sugar
• 1/4 cup unsalted butter melted
• 2/3 cup gluten free flour My personal preference is Cup4Cup (see note below)
• 1/2 cup walnuts chopped

MUFFINS:

• 1/2 cup unsalted butter softened
• 1/2 cup brown sugar packed
• 1/4 cup granulated sugar
• 2 large eggs
• 5.3 oz. container Strawberry Banana Greek yogurt or Icelandic yogurt
• 2 tsp. vanilla extract
• 2 cups gluten free flour My personal preference is Cup4Cup (see note below)
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 3 tbsp. heavy whipping cream or half-and-half
• 2 cups fresh strawberries diced
• 1 large banana mashed with a fork

GLAZE:

• 1 cup confectioners’ sugar
• 3-4 tbsp. heavy whipping cream
• 1/2 tsp. vanilla extract

Instructions

 

STREUSEL TOPPING:

• In a small mixing bowl, combine all the ingredients.
• The mixture will be crumbly.
• Set aside.
• Preheat oven to 425°.
• Spray muffin pans with gluten free cooking spray, or grease and flour tins with gluten free flour.
• Set aside.

MUFFINS:

• In a medium bowl combine butter, sugars, eggs, yogurt, vanilla, baking soda, baking powder, salt and whipping cream and mix with an electric mixer until well combined.
• Stir in GF flour, mashed banana and strawberries gently with a wooden spoon until ingredients are just moistened.
• Don’t overmix the batter.
• Spoon the muffin batter into prepared muffin tins all the way up to the top.
• Crumble the crumb topping over each muffin and press the topping down gently into the muffins.
• Bake for 5 minutes at 425°.
• Adjust heat to 350° and bake for 15-19 more minutes or until a toothpick inserted in the center comes out clean.
• Cool about 10 minutes.
• Add glaze.

GLAZE:

• Whisk all of the ingredients together.
• Allow muffins to cool about 10 minutes in muffin tins.
• Remove muffins from baking tins and place on wire rack.
• Place glaze mixture in a zip lock bag and cut off a small tip of one corner.
• Drizzle glaze over muffins.

Notes

NOTE: Be sure to stir yogurt before adding to ingredients.

 

NOTE: Milk will not bring the proper consistency in the glaze. Cream is preferred.

 

NOTE: You may prefer to use a gluten free flour that states you can use it one-for-one to replace regular flour. My personal preference is Cup4Cup. I do NOT recommend using Pamela’s baking and pancake mix. It was the only GF flour available when I initially published this recipe. But it does not have the consistency or taste of regular flour. It is a very poor substitute in my opinion.

 

NOTE: If you cannot find a GF flour that states on the package that it has a one-to-one equivalence to regular flour, increase the flour in the muffin batter by 1/2 cup.

 

NOTE: If you wish to use a zip lock bag to pipe the icing, you need to get one that does not have the “stand and fill” bottom. Those kind won’t work.

 

NOTE: You can also use regular flour if you don’t need to keep the recipe gluten free.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 271kcalCarbohydrates: 37gProtein: 4gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 47mgSodium: 174mgPotassium: 107mgFiber: 3gSugar: 23gVitamin A: 347IUVitamin C: 10mgCalcium: 61mgIron: 1mg

Keyword bananas, breakfast, brunch, gluten free, muffins, strawberries, walnuts

Tried this recipe?Let us know how it was!