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

lokyisfoodstudio
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。
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 6

Ingredients
  

For Streusel

  • 35 grams cold vegan butter 冷植物牛油 cut into cubes 冷凍至硬度足以切成顆粒狀
  • 25 grams maple syrup 楓糖漿
  • 67 grams 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 grams gluten-free oat fllour 無麩質燕麥粉
  • 60 grams buckwheat flour 蕎麥粉
  • 9 grams tapioca flour 木薯粉
  • 1 teaspoon baking powder 泡打粉
  • 1/4 teaspoon baking soda 梳打粉
  • 1/4 teaspoon sea salt 海鹽
  • 1/4 teaspoon cinnamon 肉桂粉
  • 1/4 teaspoon nutmeg 荳蔻粉
  • 1 banana 香蕉 around 125g, peeled & mashed 約125g, 去皮搗碎
  • 50 grams cashew butter 腰果醬
  • 80 grams almond milk 杏仁奶
  • 23 grams coconut oil 有機初搾椰子油
  • 30 grams maple syrup 楓糖漿
  • 1/4 teaspoon vanilla extract 雲尼拿香油
  • 62 grams 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

Instructions
 

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。
Keyword Breakfast, Cake, Dairy-free, Dessert, Gluten-free, Muffin, Snack, Vegan, 無蛋奶, 無麩質, 純素