Banana Strawberry Crisp Muffins

Yield: 12 Muffins


Crumble Ingredients

  • ¾ cup Erewhon Strawberry Crisp Cereal, lightly crushed by hand
  • 3 tablespoons unsalted butter, melted (can substitute nondairy butter)

Muffin Ingredients

  • 6 tablespoons unsalted butter, at room temperature (can substitute nondairy butter)
  • ½ cup sugar (can substitute ½ cup coconut palm sugar)
  • 1 large egg, at room temperature
  • ½ cup plain yogurt, at room temperature (can substitute nondairy yogurt)
  • 2 medium, ripe bananas, 1 mashed + 1 diced, divided
  • 1 ¼ cups all-purpose gluten-free flour
  • 2 teaspoons baking powder
  • ½ teaspoon xanthan gum (omit if your blend already contains it)
  • ¼ teaspoon kosher salt
  • 1 cup Erewhon Strawberry Crisp Cereal


Preheat your oven to 325°F. Grease or line a standard 12-cup muffin tin and set it aside.

Make the Crumble Topping

Separate out any large freeze-dried strawberries from the cereal, and set them aside in a small bowl. In a medium-sized bowl, combine the cereal flakes with the 3 tablespoons melted butter. Toss the cereal in the butter to coat. Place the bowl in the refrigerator to chill briefly.

Make the Muffin Batter

In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat the butter and sugar until light and fluffy. Add the egg, yogurt, and mashed banana, mixing to combine well after each addition. In a separate small bowl, whisk the flour, baking powder, xanthan gum, and salt to combine well. Add the dry ingredients to the mixing bowl, and mix to combine. Add the diced banana and strawberry crisp cereal, and mix by hand to combine.

Fill the prepared wells of the muffin tin about ¾ of the way full with the muffin batter. With wet fingers, press down gently on the batter to smooth the top in each well. Remove the crumble topping from the refrigerator, and sprinkle it evenly over the tops of the muffin batter. Press gently but firmly on the topping to secure it in the batter.

Place the muffin tin in the center of the preheated oven and bake for 17 minutes. Remove from the oven, scatter the reserved freeze-dried strawberries from the crumble topping evenly over all of the muffins and press down gently. Return the tin to the oven and continue to bake for another 5 to 8 minutes, or until a toothpick inserted in the center of the muffins comes out mostly clean, with a few moist crumbs attached. Remove the muffins from the oven and allow to cool for at least 10 minutes before transferring to a wire rack to cool completely and serve.

Source: Nicole Hunn