Lest you think I’ve gone over to the
dark healthy side and am no longer eating anything loaded with carbs and sugar, let me explain the reference to gluten-free in the title of this post. Recently my sister and brother-in-law and niece came for a visit. My brother-in-law for the most part, tries to eat gluten-free. He never complained once about anything I fixed, but as we were eating, I realized that so much of what I fixed were things he normally wouldn’t eat. I determined then that I would become more educated on how to cook gluten-free, and at least have a few things I could turn to when presented with a situation where gluten-free cooking was important.
I immediately thought of the blog, Can’t Stay Out of the Kitchen as Teresa has so many gluten-free options there. I remembered seeing some muffins that I wanted to make, not because they were gluten-free, but because they looked so delicious. They were everything I had hoped they would be. They are filled with fresh strawberries and banana, and topped with an amazing streusel as well as drizzled with a vanilla glaze.
When you first bite into them you get a pop of tartness from the strawberries, then the yummy banana flavor reminiscent of banana bread with a hint of brown sugar and a crunchy sweet finish from the pecans and vanilla glaze. There is so much going on, you won’t even notice they are gluten-free.
In talking with a friend of mine who has cooked and baked gluten-free for a long time, I found out the issue with using alternative wheat flour ingredients, is that baked goods tend to come out crumbly and dry. I think the fact that you add banana to the muffin mixture, fresh strawberries, plus a glaze all help to make these muffins more moist.
Another nice thing about this recipe is that it uses a baking mix that already has the correct ratio of alternative flours. It is called Pamela’s Artisan Flour Blend. I found it at Sprouts, but heard Fry’s carries it as well. Gluten Free mixes are so much more readily available than they used to be. Also, they have come a long way with gluten-free baking mixes to ensure a great tasting end product.
I learned so much this week about baking gluten-free and am excited to find out it is not as scary or difficult as I thought it would be. In fact, I know I will be making these muffins again and again whether I need to cook gluten-free or not. They are just great muffins overall. I could eat the streusel alone as an afternoon snack! If you need a gluten-free recipe for muffins or just want a yummy strawberry banana muffin loaded with crunchy streusel, I highly recommend these for your next breakfast or afternoon treat!
Gluten-Free Strawberry Banana Streusel Muffins
For the Streusel:
- 1/3 c brown sugar, packed
- 1 Tbsp. granulated sugar
- 1/4 c unsalted butter, melted
- 2/3 c Pamela’s Artisan Flour Blend (Gluten-Free)
- 1/2 c chopped pecans
For the Muffins:
- 1/2 c unsalted butter, softened
- 1/2 c brown sugar
- 1/4 c granulated sugar
- 2 large eggs
- 5.3-oz. container Chobani Strawberry Banana Greek yogurt, stirred
- 2 tsp. vanilla extract
- 2 1/2 c Pamela’s Gluten Free Artisan Flour Blend
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 3 Tbsp. heavy whipping cream
- 2 c fresh, diced strawberries (approximately 1 quart)
- 1 large banana, mashed with a fork
For the Glaze:
- 1 c confectioners’ sugar
- 3-4 Tbsp. heavy cream (milk not recommended)
- 1/2 tsp. vanilla extract (use clear vanilla if you want to keep the glaze white)
For the Streusel:
- In a small mixing bowl, stir together all the streusel ingredients. Set aside.
For the Muffins:
- Preheat oven to 425 degrees.
- Line muffin tins with cupcake liners, spray muffin pans with gluten-free cooking spray, or grease and flour tins with gluten-free flour.
- Dice strawberries, mash bananas with a fork, and set aside.
- In the bowl of a stand mixer with paddle attachment, combine butter, brown sugar, granulated sugar, eggs, yogurt, vanilla, baking soda, baking powder, salt, and whipping cream. Mix on medium-low until well combined.
- Stir in flour, mashed banana, and strawberries gently with a wooden spoon until ingredients are just moistened. Don’t overmix.
- Spoon the muffin batter into prepared muffin tins all the way up to the top.
- Crumble the streusel topping over each muffin and press the topping down gently into the muffins.
- Bake for 5 minutes at 425 degrees.
- While muffins are still in the oven, adjust oven temperature to 350 degrees. Bake for 11 to 12 more minutes or until toothpick inserted in the center comes out clean. Be careful not to overbake for moist muffins.
- Cool in tins 10 minutes.
- Transfer muffins to rack to cool completely. While muffins cool, make the glaze.
For the Glaze:
- Sift powdered sugar to remove any lumps.
- Whisk all of the ingredients together in a medium bowl.
- Place wire rack with muffins on a baking sheet.
- Place glaze mixture in a zip lock bag or piping bag and cut off tip. Drizzle glaze over cooled muffins.
- Muffins can be placed in air tight container and stored in refrigerator up to one week, or frozen for one month. If frozen, thaw approximately 4 hours before serving.
Recipe from Cook AZ I Do, originally found on Can’t Stay Out of the Kitchen