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Gluten Free Banana Muffins with Brown Sugar Shortbread Streusel

Gluten Free Banana Muffins with Brown Sugar Shortbread Streusel. An easy gluten free banana muffin to add to your GF baking repertoire, or bake as a standard muffin but rely on to make as a gluten free option when needed.

Gluten Free Banana Muffins with Brown Sugar Shortbread Streusel

Gluten Free Banana Muffins with Brown Sugar Shortbread Streusel

First let me say that these gluten free banana muffins need not be GF at all if you don’t need them to be. They can easily be made with regular all purpose (plain) flour or with 50% whole wheat flour with just a slight adjustment to the amount of oil in the recipe.

Let me also say that I do not do a lot of gluten free baking at all. Since one of our nieces who does eat gluten free moved to town a little while back, she drops by occasionally for coffee, so I’ve been in the habit of keeping some all purpose gluten free flour on hand for little baking experiments. It’s nice to have a little treat of offer that everyone can enjoy with a cuppa.

Gluten Free Banana Streusel Muffins 2

Gluten Free Banana Streusel Muffins

I’m no expert, but what I have noticed is that gluten free flour does tend to make a finished product that can be a little drier and in this case, a little extra oil did the trick in keeping them just a bit moister.

I do like a streusel topping on many of my muffins to dress them up a bit. I like the crunchy textural difference to the flavour that the buttery crumble adds. I simply substituted the gluten free flour in that part of the recipe and it worked out rather well.

In the end this is a terrific simple and easy banana muffin to add to your gluten free baking repertoire or one that you can bake as a standard muffin but rely on occasionally to make as gluten free when needed.

You may also want to check out my favourite gluten free cake which I serve all the time, even when none of my guests eat gluten free. Nobody will care that is baked without flour when they taste this melt-in-your-mouth Chocolate Soufflé Cake.

Gluten Free Banana Muffins with Brown Sugar Shortbread Streusel image with title text

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Like this recipe? You might also like this delicious, flour-free cookie recipe that can be made with Gluten Free Corn Flakes! Auntie Crae’s Plantation Chews are a local bakery favourite that everyone just loves. 

Auntie Crae's Plantation Chews

Auntie Crae’s Plantation Chews

5 from 1 vote
Gluten Free Banana Muffins with Brown Sugar Shortbread Streusel
Gluten Free Banana Muffins with Brown Sugar Shortbread Streusel
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 
An easy gluten free banana muffin to add to your GF baking repertoire, or bake as a standard muffin but rely on to make as a gluten free option when needed.
Course: Breakfast
Servings: 12 large muffins or 18 small muffins
Author: Barry C. Parsons
Ingredients
  • 1 cup white sugar
  • 2/3 cup vegetable oil 1/2 cup if using regular flour
  • 2 eggs beaten
  • 3 medium bananas. mashed
  • 2 cups gluten free flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¼ cup orange juice
For the brown sugar shortbread streusel
  • 3/4 cup gluten free flour
  • 3 tbsp brown sugar
  • 1/3 cup butter
Instructions
  1. Preheat oven to 350 degrees F.
  2. Line 12 large muffin cups with paper liners.
  3. Beat sugar and oil in a bowl. Add eggs and mashed banana.
  4. Sift together dry ingredients and fold into banana mixture alternately with orange juice.
  5. Divide batter evenly among the muffin tins to no more than 3/4 full.
To make the streusel topping
  1. Simply mix together the brown sugar and gluten free flour, then rub the butter though the dry ingredients using your hands, until the butter is fully incorporated. The mixture should hold together when squeezed together in you hand.
  2. Squeeze small handfuls of the streusel topping together and break it off in little chunks about the size of the top of your little finger. Scatter the little chunks of streusel directly onto the top of the muffin batter.
  3. Bake for 20- 25 minutes or until a wooden toothpick inserted into the center comes out clean.
  4. Let the muffins cool for 15 to 20 minutes before serving.

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