This recipe is gluten-free, vegan, dairy-free and refined sugar-free. These delicious banana raspberry streusel muffins are sweetened naturally with bananas and maple syrup. You can enjoy that concentrated banana taste and caramel-like maple syrup aroma. These fluffy muffins are topped with crunchy streusel, best served with a cup of coffee for a perfect breakfast or afternoon snack.

這個鬆餅食譜是無麩質、純素無蛋奶，也沒有用到精製砂糖，而用了香蕉的天然甜味及楓糖漿，吃下去有濃郁的香蕉味道，以及楓糖漿的淡淡焦糖香氣。鬆軟的蛋糕體加上頂部焗得香脆的燕麥片，配合一杯香濃的咖啡，就是一個完美的早餐或下午茶。

Can we bake a great cake without eggs and wheat flour? I always think about this when I just started gluten-free and vegan baking. If you have the same question, I would reply ‘ABSOLUTELY YES!’

不用雞蛋和麵粉也能製作出好吃的蛋糕嗎? 這是我剛開始接觸無麩質及純素烘焙的時候常常會想的問題。如果你現在也有同樣的疑問，我會回答你「絕對可以！」

I tried seven times to get this recipe. The final products were soft and moist, but not fudgy and gooey like brownies. Not crumbly, but not too chewy and dense. That’s what we called the FLUFFY AND CAKE-LIKE TEXTURE!

我總共試焗了七次去調整出這個食譜 (可以在下文看看失敗品們)，終於焗出軟熟、不是那種濕濕的像布朗尼，但又不會乾乾的咬下去就散開的口感，是。鬆。軟。的。蛋。糕。質。感！

This is one of my favorite recipes with which I baked over and over again. One reason is that it’s a great fundamental recipe for creative variations on flavors and seasonal ingredients, so as to ‘deal with’ different occasions, like family gatherings, holidays, or even gifts for friends! Another reason is that its preparation is so simple and quick! Just mix all dry and wet ingredients together!

這是我最喜愛的食譜之一，是我會做完再做，做完再做的甜品！一來是因為這個食譜可以作為很好的基礎，稍稍改變口味或配合其他時令的材料，就能「應付」不同的場合。不論是家庭聚會，或是節日慶祝，甚至是送朋友的小禮物，這個蛋糕仔也有出場的位置！二來是因為它的做法很簡單，乾濕材料混合一起就好了！

These Banana Raspberry Streusel Muffins are:

無麩質
Vegan (dairy-free, egg-free)
Refined sugar-free
Mix of fluffiness & crunchiness
Healthy & tasty
Simple to make

這個香蕉紅莓燕麥脆脆鬆餅是:

無麩質
純素 (無蛋奶)
無精製糖
集鬆軟和酥脆於一身
健康又美味
製作簡單

Useful tips

To get the best result, I highly recommend measuring all ingredients with a kitchen scale and grams, instead of cups.

Oat flour: A popular ingredient in gluten-free baking, be careful to choose certified gluten-free oat flour. Oat flour is a good binding agent in baking, very similar to the function of gluten in wheat flour. If you have a good food processor or blender, or a grinder, you can make your own oat flour by simply grinding the gluten-free rolled oats.

Raspberries: If using frozen raspberries, you could either thaw them and pat them dry before use, or rub them with cornstarch or gluten-free flour before putting them into the batter.

Cashew butter: You can substitute with any nut butter, such as almond butter, hazelnut butter, walnut butter, etc. I chose cashew butter because of its light color, which will not make the muffins too dark in color. I wanted to emphasize the taste of banana and maple syrup so the subtle taste of cashew butter suits the best. If you like the nutty flavor, I would recommend almond butter for substitution.

小技巧:

我強烈建議使用電子磅以「克」為單位去量度所有材料的分量，比以「杯」為單位會更好。

燕麥粉: 是無麩質烘焙很多時會用到的材料，記緊選擇標明是無麩質的燕麥粉。燕麥在烘焙中能發揮很好的黏合作用，有近似小麥麵粉的功能。如果你家裡有性能較好的攪拌機、食物處理機，或磨粉機的話，你可以用無麩質燕麥片磨成細粉使用。

紅莓: 如果你使用冰鮮的紅莓，使用前可以先將它們解凍並印乾水分，又或者放入麵糊前用無麩質混合麵粉或粟粉沾上紅莓。

腰果醬: 你可以用任何堅果醬取代，如杏仁醬、榛子醬、合桃醬等等。我選擇腰果醬的原因是它的顏色比較淺，不會令蛋糕體的顏色過深。而且我想突出蛋糕的香蕉和楓糖漿味道，腰果醬的味道比較隱約，不會影響成品的味道。如果你喜歡較多堅果香，也不介意蛋糕較深色，杏仁醬是一個不錯的選擇。

MORE GLUTEN-FREE + VEGAN DESSERT RECIPES! 更多無麩純素甜品食譜!

已經試過我的食譜了嗎? 在 Instagram 上標註我，並點擊追蹤，可以看到更多最新的食譜!

已經試過我的食譜了嗎? 在Instagram上標註我，並點擊追蹤，可以看到更多最新的食譜!

Banana Raspberry Streusel Muffins 香蕉紅莓燕麥脆脆鬆餅

lokyisfoodstudio

列印食譜釘存食譜

準備時間 20

烹調時間 55

總時間 1 15

菜品早餐, 甜品, 小食

菜式美式

份量 6

材料

For Streusel

35 克 cold vegan butter 冷植物牛油 cut into cubes 冷凍至硬度足以切成顆粒狀
25 克 maple syrup 楓糖漿
67 克 gluten-free rolled oats 無麩質傳統燕麥片
新鮮紅桑子/紅莓 for garnishing 裝飾用

For Muffins

63 克 gluten-free oat fllour 無麩質燕麥粉
60 克 buckwheat flour 蕎麥粉
9 克 tapioca flour 木薯粉
1 茶匙 baking powder 泡打粉
1/4 茶匙 baking soda 梳打粉
1/4 茶匙 sea salt 海鹽
1/4 茶匙 cinnamon 肉桂粉
1/4 茶匙 nutmeg 荳蔻粉
1 banana 香蕉 around 125g, peeled & mashed 約125g, 去皮搗碎
50 克 cashew butter 腰果醬
80 克 almond milk 杏仁奶
23 克 coconut oil 有機初搾椰子油
30 克 maple syrup 楓糖漿
1/4 茶匙 vanilla extract 雲尼拿香油
62 克 frozen OR fresh raspberries 冰鮮或新鮮紅桑子/紅莓
gluten-free flour blend OR cornstarch 無麩質混合麵粉或粟粉 for rubbing frozen raspberries 用於冰鮮的紅桑子/紅莓

做法

For Streusel

In a mixing bowl prepare rolled oats, then add cold butter cubes and use your fingertips to break them up into almond size. Meanwhile, toss the oats with butter. Add maple syrup and roughly stir with a spatula. Chill them while working on the muffins.
在中型碗中準備燕麥片，然後加入冷凍的牛油粒。用指尖將牛油捏開至如杏仁大小，不要完全捏溶，並沾上燕麥片，直至全部燕麥片都黏上牛油。加入楓糖漿並用刮刀拌勻，放入雪櫃冷藏。

For Muffins

Preheat the oven to 180°C (356°F) and grease a muffin pan with oil OR prepare muffin paper cups.
預熱焗爐至180°C (356°F)，並在鬆餅焗模中抹油或加入鬆餅紙杯。
In a mixing bowl whisk together all dry ingredients.
在一個大碗中加入所有乾性材料拌勻。
In another bowl mash banana with a fork or a potato masher. Add all wet ingredients and stir to combine.
在另一個碗中用叉或搗泥器搗碎香蕉，並加入所有濕性材料攪拌均勻。
Pour wet mixture over the dry ingredients and stir until no lumps. Be careful not to over-mix, as it would cause oat flour to produce a denser and gummy texture.
將濕性材料倒到乾性材料的碗中，攪拌直至無粉粒，小心不要過度攪拌，因為過度攪拌燕麥粉會令粉漿黏性變強，烤焗出來的鬆餅質地會較硬身。
Pour the batter into the pan or paper cups. Rub the raspberries (if using frozen) with gluten-free flour OR corn flour. Add raspberries into each muffin.
將粉漿倒入模具或紙杯中。在小碗中將冰鮮的紅桑子/紅莓沾上無麩質麵粉或粟粉 (如使用新鮮可省略)，然後加入各個鬆餅中。
Use your fingertips to sprinkle streusel evenly over the top to cover the batter. Make sure all streusel sticks to the batter or else they will burn easily.
用指尖在鬆餅頂部均勻地撒上於步驟1準備的頂部配料直至覆蓋麵糊 (也不要加太多)，注意讓所有燕麥片都黏在麵糊上，不然燕麥片會很快焗燶！
Bake for 50 to 55 minutes (depends on your oven, I baked for 53 minutes). Stick a toothpick into the centre of the muffins to see if it comes out clean to check the doneness. Let cool before removing from the tin as they will continue to cook after coming out from the oven, and this process gives the muffins the best structure and texture.
焗50至55分鐘 (視乎你焗爐而定，我焗了53分鐘)，將牙籤插入鬆餅中以檢查是否全熟。從焗爐取出後待冷卻才將鬆餅從焗模中取出，因餘溫會繼續烤煮鬆餅，令內部結構更結實，口感更好。