Gluten Free Mama’s delicious Banana Applesauce Streusel Muffins make for a delicious light breakfast or mid-morning snack. The banana and applesauce are a natural sweetener to these muffins and the streusel topping will delight the taste buds. I made a batch up and between my children, all teenagers and their friends, they were enjoyed all on the same day! So today, I made another batch with my leftover bananas. The kids will be excited when they get home from school.
These are perfect to make when you have 2 or 3 ripe bananas that need to be used up. The riper the better. I also sneak nutrition into these muffins with a couple of teaspoons of chia seeds. They hide well in baked goods like muffins and so picky eaters will not know they are in there and it’s a great way to add some omega 3’s to your diet.
The streusel topping is made with gluten free oats. For more information on gluten free oats, click here. Oats are perfectly safe for those living gluten free as long as they are certified gluten free. There are only a few companies that sell gluten free oats. My favorite is Gluten Free Prairie, another fantastic gluten free company right here in Montana. You can order them here.
You can make this dairy free using a dairy free margarine like Spectrum Buttery Sticks or Nuceo Butter. You can see a list of dairy free options here. If you are egg free, use 1 flax egg. To make a flax egg, mix together 1/4 cup water with 1 Tbsp. ground flax seed. Simmer until thickened. The batter will be slightly thick, but still easily able to run your rubber scraper through. It will be slightly thicker than a cake batter. There is just enough streusel topping to cover each of the 12 muffins. No need for waste of good gluten free oats! When making the streusel topping allow the butter to be at room temperature, or slightly melt it in microwave. I hope that you enjoy these delicious muffins!
- ½ cup butter or dairy free margarine
- 2 large bananas (About 1 cup mashed)
- ½ cup applesauce
- 2 tsp. vanilla
- ½ cup sugar
- 1 egg