Gluten-Free Banana Muffins with Streusel Topping

24 May

Sometimes we miss the comfort of baked goods, and want something warm and yummy yet gluten free! I also strive to keep the carbs on the lower side, just to help maintain weight loss goals. This recipe uses a base of coconut flour, and the original recipe was found at the Tropical Traditions website. I altered it a little and added a streusel topping. Why? Well, because who doesn’t love streusel on a muffin?! MMMMM. I like this recipe as it stands, but my hubby thought they could be a little sweeter. If you prefer a sweeter muffin, feel free to increase the honey or Truvia to your tastes. It seems like a lot of ingredients, but it actually went together pretty quickly for me. The coconut flour is much more absorbent than other flours, which has to be taken into consideration if you want to alter the recipe for your own needs. Next time I make these, I will likely add a dash of cinnamon and maybe nutmeg, (or even cocoa!) but we thought they were really tasty just like this!

Banana Muffins with Streusel Topping


  • 1 C coconut flour
  • 2 Tb buckwheat flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • pinch of salt
  • 6 eggs
  • 2 Tb butter, melted
  • 2 Tb coconut oil, melted
  • 3/4 C milk
  • 1/2 C buttermilk
  • 3 Tb honey
  • 1 Tb granulated Truvia
  • 1 Tb vanilla
  • 2 mashed ripe bananas

Streusel Topping (same as raspberry streusel bars)

  • 1/4 C butter, softened
  • 1/4 C almond flour
  • 2 Tb erythritol
  • pinch of salt
  • 1 C walnuts
  • 1/2 C shredded coconut (unsweetened)
  • 1 egg white, beaten

To make the muffins: Heat oven to 350. Beat the eggs in a large bowl, then add the melted butter, coconut oil, milk, buttermilk, honey, vanilla and Truvia. Combine well. In a medium bowl, combine coconut flour, buckwheat flour, baking powder, baking soda and salt. (I use a whisk to combine and be sure the ingredients are evenly distributed.) Slowly add the dry ingredients into the egg mixture until combined. Add bananas and mix. Spoon batter evenly between 12 lined muffin cups. Top with streusel (below), and bake for 20 minutes or until set.

To make the streusel: Combine almond flour, walnuts, erthyritol and coconut in a food processor until combined but not fine. Add the butter and process until it begins to clump together. Brush the tops of muffins with the egg white (to help the streusel stick to the muffins, as the batter is dryer than a typical muffin.) Top with streusel and pat down lightly.


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5 responses to “Gluten-Free Banana Muffins with Streusel Topping

  1. Courtney

    May 24, 2012 at 6:51 pm

    Oh, good heavens these look good. These might be my first attempt at baking gluten-free. Banana bread is hands down my favorite (and my family’s favorite) carb induldgent treat.

  2. Gretchen without Gluten

    May 24, 2012 at 7:04 pm

    They were so yummy!
    To give you an idea of how flours stack up:
    1 cup (125 g) of all purpose white flour has 93g net carbs, whole wheat flour has 72g, and coconut flour has 34g! Even lower, almond flour has a net of around 14g! Think I need to do a post on flours next 😉

  3. Kristen

    May 25, 2012 at 9:42 am

    These look really good. I have a few bananas over-ripening on my counter…I may give them a try!

    • Gretchen without Gluten

      May 25, 2012 at 10:03 am

      Please let me know if you do, feedback is always good! And the riper the better for the bananas, that’s where most of the sweetness comes from. 🙂

  4. A Table in the Sun

    May 26, 2012 at 11:43 am

    You can’t lose with banana muffins. I like your addition of coconut to the streusel topping. Hmmm…it’s rainy and cold outside today (WHAT! in California?)…so muffins sound tempting.


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