Gluten Free Strawberry Banana Streusel Muffins
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.
- 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 chopped walnuts
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 5.3 oz. container Strawberry Banana Greek 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
- 1 cup confectioners’ sugar
- 3-4 tbsp. heavy whipping cream
- 1/2 tsp. vanilla extract
In a small mixing bowl, combine all the ingredients.
The mixture will be crumbly.
Preheat oven to 425°.
Spray muffin pans with gluten free cooking spray, or grease and flour tins with gluten free flour.
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.
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.
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.
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