• Home
  • About
  • Recipes
  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

Feasting on Fruit

  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

vegan, gluten-free, cakes & breads, snacks, sweet · December 1, 2022

Muesli Streusel Banana Bread

Jump to Recipe·Print Recipe

The delicious oat + fruit + nut mix of bircher muesli turned sweet crumbly streusel! On top of my favorite banana bread = perfect snacking. Vegan and gluten-free!

Muesli Streusel Banana Bread (vegan + gluten-free)

SPONSORED BY SEVEN SUNDAYS


When you take something already so perfect and wonderfully scrumptious and make it even MORE perfect and scrumptious with one simple little ingredient swap…that’s what we’re doing here. That something is streusel, and that ingredient is muesli, and its a match made in crumbly topping heaven!

Muesli Streusel Banana Bread (vegan + gluten-free)

How To Make Muesli Streusel

This might seem upside down, but we’re going to talk about the topping before the loaf because a) I am just reeeeeeeally excited about the topping and b) this streusel could be a standalone recipe ready to be sprinkled on any flavor of cake or muffin or loaf bread you wish. It’s really more of an idea than a recipe, but I’m going to give you measurements and amounts too of course. We are using:

  • Seven Sunday’s Classic Bircher Muesli. The star of this streusel, and my favorite brand of muesli for many years now. I got hooked on their blueberry muesli a few years ago, and at this point I’ve breakfast-ed my way through all the flavors. For streusel making I decided to go Classic Bircher, but any variety would be yummy. It’s filled with oats, buckwheat, almonds, currants, dates, apples, cinnamon, cardamom, pumpkin seeds, coconut chips, and more! All of which are very delicious additions to a crumbly sweet streusel topping, that one cup of muesli brings a LOT more flavor than one cup of oats ever could.
  • Almond flour. In addition to the streusel, you meed a little bit of flour to help it all bind and meld together. The naturally high oil content and non-gumminess of almond flour is perfect for streusel.
  • Coconut sugar. Or brown sugar would be fine too.
  • Coconut oil. The liquid ingredient out streusel needs to be moist and just sticky enough.
  • Cinnamon. Feel free to add in any other warming spices you love.
  • And a pinch of salt.

Toss it altogether and mix until sticky and crumbly and well combined, a fork or fingers work best. This is a generous amount of streusel for one loaf, I like to overload mine personally, but you may have a little extra if you don’t pile it on as heavily as I do.

And if you’ve never tried any of Seven Sunday’s wonderful mueslis, you can shop with the code FEASTINGONFRUIT for 30% off. Their cereals are amazing as well, I highly recommend adding a few flavors of those to your cart too!

Muesli Streusel Banana Bread (vegan + gluten-free)

My Favorite Fluffy Vegan Gluten-Free Banana Bread Recipe

The streusel is the main attraction of course, but it needed a trusty well-loved loaf to go underneath. Banana bread is always an easy wholesome way to go, and this is my favorite vegan and gluten-free recipe. Made with a mix of oat and almond flours, the texture is moist and pillow-y without any hint of gumminess or need for fancy flour blends. Sweetened with a little coconut sugar in addition to the bananas, and spiced up with cinnamon and cardamom inspired by the muesli on top. I personally prefer to blend the bananas with the wet ingredients instead mashing by hand, I find it easier this way, but if you really want those banana chunks you can mash instead. As soon as you slice in you’ll see why this is my go-to recipe…

Muesli Streusel Banana Bread (vegan + gluten-free)

More Yummy Loaf Breads You’ll Love

  • Chocolate Swirl Pumpkin Bread
  • Lemon Blueberry Loaf Bread
  • Cinnamon Swirl Quick Bread
  • Chai Spiced Quick Bread
Muesli Streusel Banana Bread (vegan + gluten-free)
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Muesli Streusel Banana Bread

  • Author: Natalie
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 10 slices 1x
  • Category: bread
  • Method: baking
  • Cuisine: american
Print Recipe
Pin Recipe

Description

The delicious oat + fruit + nut mix of bircher muesli turned sweet crumbly streusel! On top of my favorite banana bread = perfect snacking. Vegan and gluten-free!


Ingredients

Scale

Banana Bread

  • 1 cup (~250-300g) overripe banana
  • 1/2 cup (70g) coconut sugar
  • 1/4 cup (50g) coconut oil
  • 1/2 cup (120g) almond milk
  • 1 tsp vanilla extract
  • 1 tbsp apple cider vinegar
  • 1 1/2 cups (180g) oat flour
  • 1 cup (120g) almond flour
  • 2 tsps cinnamon
  • 1/2 tsp cardamom
  • 2 tsps baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Muesli Streusel

  • 1 cup (120g) Seven Sunday’s Classic Bircher Muesli (use code FEASTINGONFRUIT for 30% off!)
  • 1/4 cup (30g) almond flour
  • 1/4 cup (35g) coconut sugar
  • 1/4 cup (50g) coconut oil
  • 1 tsp cinnamon
  • Pinch of salt

Instructions

  1. Preheat the oven to 350°F, and grease or line an 8×4” loaf pan with parchment paper.
  2. Blend bananas, coconut sugar, coconut oil, almond milk, vanilla, and apple cider vinegar.
  3. In a mixing bowl, whisk together flours, cinnamon, cardamom, baking powder, baking soda, and salt.
  4. Add wet to dry and mix to combine.
  5. Pour into the prepared loaf pan and smooth the top.
  6. In a separate bowl, combine all the streusel ingredients and toss with a fork until evenly moist and crumbly.
  7. Sprinkle on top of the batter and press in gently.
  8. Bake 50-55 minutes at 350°F. To test for doneness, the center should bounce back when lightly pressed.
  9. Cool 10-15 minutes in the pan, then move to a cooling rack to cool completely.

Keywords: gluten free, easy, snack, dessert, healthy streusel, oat, dairy free

Did you make this recipe?

Tag @feastingonfruit on Instagram

CLICK BELOW TO PIN

Muesli Streusel Banana Bread (vegan + gluten-free)
Pin
Share
Tweet
Email

In: vegan, gluten-free, cakes & breads, snacks, sweet · Tagged: dessert, easy, gluten free, snack, oat, healthy streusel

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

recipes to your inbox

enter your email to get on the list!

You’ll Also Love

Creamy Chocolate Chia Pudding
Cranberry Gingerbread Crumb Bars
Gingerbread Caramel Slice

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Next Post >

No-Bake Mini Cheesecakes (3 fall flavors!)

oh, hi there

I’m Natalie, the recipe creator around here sharing simple snacks and treats that are secretly healthy under their sweet dessert disguises!

join the list

Categories

  • breakfast
  • brownies & bars
  • cakes & breads
  • candy
  • cookies
  • cupcakes & muffins
  • pies & crumbles
  • creamy

Search

trending now

No-Bake Mini Blueberry Cheesecakes

No-Bake Mini Blueberry Cheesecakes

Chocolate Avocado Pudding Truffles

Chocolate Avocado Pudding Truffles

Double Chocolate Oatmeal Cookies

Double Chocolate Oatmeal Cookies

The BEST Healthy Chocolate Cupcakes

The BEST Healthy Chocolate Cupcakes

instagram

Follow @feastingonfruit

Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below…

Cake
-3/4 cup (180g) non-dairy yogurt
-1/2 cup (125g) almond butter or tahini
-1/2 cup (160g) maple syrup
-1 tsp vanilla extract
-1/3 cup (40g) coconut flour
-1/3 cup (40g) tapioca flour
-2 tsp baking powder
-1/4 tsp salt
-1 cup blueberries (fresh or frozen)
Streusel
-1/4 cup (50g) coconut oil
-1/4 cup (35g) coconut sugar
-2 tbsp (15g) coconut flour
-1 tsp cinnamon
-1/4 cup (30g) chopped walnuts

Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing.

#veganbaking #coffeecake #glutenfreevegan #brunchrecipes
Some recipes are worth splurging on dairy-free whi Some recipes are worth splurging on dairy-free white chocolate and this is DEFINITELY one of them🤎🤍 That decadent chocolate + peanut butter + coconut middle 1000% deserves the creamy coating and sprinkle finish, trust me💗 Recipe below…

Vegan White Chocolate Valentine’s Truffles
-1 package @emmysorganics Dark Cacao Coconut Cookies
-1/4 cup (65g) almond or peanut butter
-1/3 cup (60g) dark chocolate chips, melted
-Pinch of salt
-1/2 tsp vanilla extract
-8oz vegan white chocolate.
-Optional: natural pink sprinkles + 1/4 cup more melted dark chocolate for topping

Melt the white chocolate. Pour a small spoonful into the bottom of each cavity of the mold, and tilt to coat the bottom and up the sides of each heart. Freeze. Set aside the remaining white chocolate. Melt the dark chocolate chips. In a food processor combine the Dark Cacao Coconut Cookies, almond/peanut butter, melted chocolate, salt, and vanilla. Process until smooth, it should be the consistency of a thick brownie batter. Place about 2 tsps of the chocolate mixture into each heart and press to flatten. Cover with remaining melted white chocolate. Chill until chocolate is set. Carefully remove from the molds. Optionally drizzle with more dark chocolate and top with sprinkles. Enjoy!

#veganchocolate #valentinesrecipes #vegantruffles #healthydesserts
Its #nationalmedjooldateday 🥳🥳 I have wayyyy Its #nationalmedjooldateday 🥳🥳 I have wayyyyyy too many medjool recipes on the blog to mention, so I picked this friday-easy, highly-fudgy, personal fave: No-Bake Vegan Chocolate Cream Pie!

Four ingredient chocolate crumb crust. Three ingredient date-sweetened cream filling. Its truly TOO simple and TOO good❤️

Crust
-2 cups almonds (or nuts of choice)
-1/2 cup cocoa powder
-1/2 tsp salt
-1/4 cup coconut oil
Filling
-12oz unsweetened chocolate, melted
-3 cups non-dairy milk 
-1 cup (10-12) pitted medjool dates (@ndmedjooldates are my favorite!)

Blend almonds, cocoa powder, and salt. Add the coconut oil. Blend until the texture is moist and crumbly. Press into the bottom of a pie pan and up the sides.

Blend the milk and dates on high until very smooth. Add melted chocolate and blend until combined. Pour into the crust and smooth the top. Refrigerate (creamier more like a pudding/mud pie) or freeze (firmer texture) overnight, or for at least 8 hours. Slice and enjoy!

https://feastingonfruit.com/no-bake-vegan-chocolate-cream-pie-2/
Channeling sweet summer energy into this chilly wi Channeling sweet summer energy into this chilly winter week with a Dark Chocolate Raspberry Cheesecake Bar closeup🍫❤️ Swap in any berry you love (big big fan of the tart raspberry tang though😋), but you need a bite of this lush dairy-free filling on top of @emmysorganics dark cacao cookie crust situation. Recipe below…

Crust
-1 package Emmy’s Organics Dark Cacao Cookies
-1/4 cup (30g) almond flour
-2 tbsp (50g) coconut oil
Filling
-2 cups (360g) raw cashews, soaked 3+ hours then drained
-1 cup (240g) full fat coconut milk
-1/3 cup (105g) maple syrup
-2 tbsp lemon juice
-1 tbsp lemon zest
-1 tsp vanilla extract
Swirl
-1 1/2 cup (180g) fresh raspberries
-2 tbsp coconut sugar
-1-2 tbsp water

Combine crust ingredients in a food processor. Process until cookies are broken down and mixture begins to clump together. Press firmly into the bottom of a loaf pan lined with parchment paper. Blend the filling ingredients until very smooth and creamy. Pour on top of the crust. Combine berries, coconut sugar, and water in a small saucepan. Simmer over medium-high heat for 5-7 minutes stirring frequently until it begins to thicken and become syrupy. Smash with a fork until the berries are mostly broken down.  Spoon on top of the cheesecake mixture and use the back of a spoon to swirl. Freeze overnight. Slice into bars and enjoy. Keep leftovers in the freezer. 

#nobakecheesecake #veganrecipes #healthydessert
Spiced Chocolate Chip Cookie Brittle! Think: choco Spiced Chocolate Chip Cookie Brittle! Think: chocolate chip cookie but ULTRA thin and crispy with a layer of dark chocolate underneath and a touch of holiday spice🍪🎄The combination of almond flour and yummy @sunbutter makes this brittle rich and “buttery”😋 Plus vegan, grain-free, and exceptionally giftable! 

New recipe on the blog! Link in my bio✨ https://feastingonfruit.com/spiced-chocolate-chip-cookie-brittle/

#vegancookies #christmascookies #holidaybaking #cookiebrittle #glutenfreebaking #feedfeed #veganpaleo
Is it even christmas time without a gingerbread cu Is it even christmas time without a gingerbread cutout cookie + sprinkles moment??🎄

This is my fave vegan and paleo recipe—super moist and tender with almond flour, heavy on the molasses, with a pop of lemon, and they’re oil-free!

Ingredients
-1/2 cup coconut sugar
-1/4 cup almond butter (or any nut/seed butter)
-1/4 cup molasses
-1 tbsp lemon juice
-2 tsps ginger
-1 tsp cinnamon
-1/4 tsp cloves
-1/2 tsp baking soda
-1 tsp vanilla extract
-2 cups almond flour (oat flour option linked in my bio!)

Whisk coconut sugar, almond butter, molasses, and lemon juice until combined. Add the rest of the ingredients and mix/knead to form a ball of dough. Roll out the dough to 1/4 inch thickness between two pieces of wax paper. Chill dough flat for 30 minutes. Cutout cookies with a cookie cutter, then use a spatula to carefully transfer to a baking sheet lined with parchment paper. Bake for 10 minutes at 350F or until golden around the edges. You can re-roll/cut the excess dough. Cool completely. Decorate (I used melted coconut butter + matcha for the “glaze”) and enjoy!

https://feastingonfruit.com/gingerbread-cutout-cookies/
Vegan Turtle Thumbprint Cookies! A favorite chocol Vegan Turtle Thumbprint Cookies! A favorite chocolate candy turned cookie, and dare I say I like the even BETTER in this form?!🍪🍪 These decadent drizzled cookies took quite a bit of testing because its really two recipes in one: fudgy gluten-free chocolate pecan cookies + homemade vegan caramel. Both simple, both holiday approved, both deliciously rich thanks to the magic of @miyokoscreamery vegan butter🧈

New recipe on the blog🐢 Link in my bio!

https://feastingonfruit.com/turtle-thumbprint-cookies/
Sugar cookies meets efficiency meets frosting pile Sugar cookies meets efficiency meets frosting piled on EXTRA thick in this Vegan Sugar Cookie Tart (or bars!) With a grain-free sugar cookie crust, sweet vanilla frosting filling, and all the holiday sprinkles your heart desires❤️💚❤️ Recipe linked in my bio!

https://feastingonfruit.com/sugar-cookie-tart/

#vegancookies #christmascookies #holidaybaking #sugarcookies #glutenfreebaking #feedfeed
This is not just a candy cane cupcake, this is a C This is not just a candy cane cupcake, this is a CAFFEINATED candy cane cupcake a.k.a. fluffy rich dark chocolate Peppermint Mocha Cupcakes❤️☕️🍫 Naturally sweetened, vegan and grain-free, and with a few different fudge frosting options. Recipe linked in my bio!

https://feastingonfruit.com/peppermint-mocha-cupcakes/
If eating ice cream in December is wrong then…I’ll take your bowl🙋🏻‍♀️🎄🍨

GINGERBREAD BLENDER ICE CREAM with molasses and spices and copious cookie crumbles of course🍪 Recipe below, happy friday!

4-5 frozen bananas
2 tbsp molasses
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
1 tsp lemon juice
Gingerbread cookies, crumbled (link to my fave vegan/gf recipe in my stories!)

Blend everything except the cookies in a high speed blender or food processor until creamy and smooth. Add half of the cookie crumbles. Blend briefly to combine. Spread into a shallow pan or dish. Sprinkle more cookie crumbles on top. Freeze for at least 2 hours. Scoop into bowls, top with more cookies, enjoy!

https://feastingonfruit.com/gingerbread-nice-cream/

Explore

  • Recipes
  • Shop My Favorites
  • Blog

get new recipes

Info

  • About
  • Work With Me
  • Privacy
  • Privacy
  • Press

Copyright © 2023 Feasting on Fruit · Theme by 17th Avenue