Gluten-Free Streusel Palaʻai Muffins
Jul 31, 2023
Streusel Palaʻai Muffins
Aleena Kai
24
15 minutes
20-25 minutes
Side, Breakfast, Dessert
This moist gluten-free muffin recipe is made with ʻulu flour and palaʻai (pumpkin) that you and your family will love!
Ingredients
Batter:
- 1 ½ Cups ʻUlu AP Flour
- 1 tsp Baking powder
- ½ tsp Baking soda
- 1 tsp Ground cinnamon
- ½ tsp Ground nutmeg
- ¼ tsp Ground cloves
- ¼ tsp Salt
- 1 Egg
- ⅔ Cup Granulated sugar
- 2 Tbsp Light brown sugar
- ¼ Cup Coconut oil
- 12 oz. Recipe-Ready Palaʻai
- 1 Banana, ripe or overripe
- 2 - 3 ½ Tbsp Milk
- ½ tsp Vanilla extract
Streusel Topping:
- 2 Tbsp Cold butter, cut into small cubes
- ⅓ Cup Granulated sugar
- ¼ Cup ʻUlu AP Flour
Directions
Streusel:
- Combine the cold butter, sugar, and flour in a small mixing bowl with the back of a fork or masher. It should be a crumbly texture.
Muffins:
- Preheat the oven to 350 degrees F. Line a muffin tin with liners or spray with coconut oil and set aside.
- In a mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In another mixing bowl, whisk together the egg, granulated sugar, brown sugar, and coconut oil.
- Steam the Recipe-Ready Palaʻai and place in a blender. Add banana and milk then blend until smooth. Add squash mixture to the wet ingredients and mix until fully incorporated.
- Pour the dry mixture into the wet mixture and stir until just combined.
- Pour the batter into the muffin tin and fill each about ⅔ full.
- Sprinkle a generous amount of streusel over the top of each muffin.
- Bake for about 20-25 minutes or until a toothpick comes out clean when inserted into the center of the muffins.
- Enjoy!
