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Banana Applesauce Streusel Muffins ~ Gluten Free

banana applesauce streusel muffin

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.

Banana Streusel muffins 2

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!

banana applesauce muffins


Banana Applesauce Streusel Muffins ~ Gluten Free
Recipe Type: Muffins & Quickbreads
Author: Rachel Carlyle Edington – Gluten Free Mama
Prep time:
Cook time:
Total time:
Serves: 12 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
  • 2 ¼ cups Mama’s Almond or Coconut Blend Flour
  • 1 ½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 ¼ tsp. xanthan gum
  • ½ tsp. cinnamon
  • 2 tsp. chia seeds (optional)[br]
  • [b]Streusel Topping[/b]
  • ¾ cup [url href=””>Gluten Free Prairie Oatmeal, 3 Pound” target=”_blank”]gluten free oats[/url]
  • ⅓ cup [url href=”” target=”_blank”]Mama’s Almond or Coconut Blend Flour[/url]
  • ⅓ cup brown sugar
  • ¼ tsp. cinnamon
  • 6 Tbsp. butter or dairy free margarine, partially melted
  1. Preheat oven to 350°. Place paper liners in muffin pan.
  2. In a small bowl combine flour, baking powder, baking soda, salt, xanthan gum and chia seeds. Mix and set aside.
  3. In a mixing bowl, cream butter with mashed banana and applesauce. Add vanilla, sugar and egg. Mix well. Scrape down sides of bowl.
  4. With mixer running on low speed, slowly add flour mixture until all of the flour is mixed in. Mix well for about 30 seconds.
  5. Using a 2 inch scoop, fill muffin liners with batter.
  6. Mix together streusel topping. Place an equal amount of topping over each of the muffins, spreading it evenly over the entire muffin.
  7. Place on center rack in oven. Bake for 30-35 minutes. When muffins are done, the tops should bounce back when touched.

To make this recipe easier, Mama recommends…

Gluten Free Mama flours and mixes

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By |2018-03-05T22:19:57+00:00January 7th, 2015|Appetizers, Dips, & Snacks, Brynn, Cakes & Cupcakes, Gluten Free, Holiday Baking, Muffins & Quick Breads|14 Comments

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  1. Holly January 14, 2015 at 6:34 pm
    Could I make it using honey or maple syrup instead of refined sugar? Honey and maple syrup are the only sweeteners I use. Thanks
    • Gluten Free Mama January 14, 2015 at 7:15 pm
      Yes, see our guide to substituting alternate sugars in the Gluten Free 101 tab at the top of
  2. Amber guy January 15, 2015 at 10:41 pm
    Can I skip the xantham gum or do I have to have that?
    • Gluten Free Mama January 18, 2015 at 8:45 pm
      Depends on what it is. Most gluten free needs a binder like xanthan gum or it will crumble and fall apart. In my opinion xanthan gum is perfectly safe. A little bit goes a long way.
  3. Jan Steider January 22, 2015 at 10:44 am
    Many of us with Celiac disease who must eat gluten free can not tolerate any oats--certified gluten free or not, so it's misleading to say they are "perfectly safe as long as certified GF."
    • Gluten Free Mama January 22, 2015 at 8:57 pm
      Thank you for you comment. I am sorry you felt it was misleading. What I was trying to relay is that gluten free oats are gluten free and are considered safe for celiacs. Individuals who are still having issues with oats it is not gluten that is causing those individuals to react, but something else. Many people with celiac also have sensitivities or intolerances to other foods. If you or any other person is still reacting to oats I recommend you don't use them or talk with a doctor to see why. I hope that helps!
  4. Grant Bloomfield January 25, 2015 at 8:55 pm
    The muffins smell great, but don't seem to want to rise in the middle. :/
    • Gluten Free Mama January 25, 2015 at 10:49 pm
      Oh no! I am so sorry! In the middle? Can you send me a pic? Maybe if I see them I can help you troubleshoot. Here are some tips just in case you can't send a pic. 1. Make sure your oven is really at 350 (buying an oven thermometer and keeping it in your oven will help you) 2. Don't open the oven during baking process. use the light if you need to look at them. 3. Use a fresh baking powder. Old baking powder (over a year old doesn't work as well) 3. Put the muffins in the oven directly after mixing. The longer they sit, the less chance the baking powder will work. I know those seem trivial things...but so much can go wrong in baking. But I am sure we can troubleshoot if I know what they looked like, what flour you used, what butter, etc.
  5. Grant Bloomfield January 26, 2015 at 8:09 pm
    I can't insert a pic, but they collapsed in the middle (probably because I opened the oven.) :/ The cups were also extremely oily in the middle so I may cut back on the margarine by a third or so.
    • Gluten Free Mama January 26, 2015 at 9:35 pm
      You know I made mine with butter, so I am thinking it is a butter issue, perhaps the margarine you are using is a little runny, so cut back by 2 Tbsp. Margarine has a lot more water in it. Or just add 2-3 Tbsp. extra flour. So sorry you had trouble. I hope you enjoyed them regardless.
  6. That topping just makes the muffin ;) So fabulous and I love anything with oats! xoxo
  7. Raia August 27, 2015 at 10:08 am
    I love streusel muffins! These look so delicious! :)
  8. Audrey @ Unconventional Baker August 27, 2015 at 7:25 pm
    Mmm... bananas + applesauce + muffins + streussel topping -- can it get any yummier? :D These look scrumptious ♥
  9. Laura | Petite Allergy Treats August 27, 2015 at 7:58 pm
    Yay!! Another great back to school easy breakfast idea! My boys love muffins. Pinned.

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