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

Originally published Feb 2015

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.

Gluten Fee

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

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.

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Gluten Free Banana Muffins with Brown Sugar Shortbread Streusel

Yield: 18 muffins

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

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.

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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.

Nutrition Information

Yield

18

Serving Size

1
Amount Per Serving Calories 277Total Fat 13gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 9gCholesterol 30mgSodium 165mgCarbohydrates 38gFiber 1gSugar 16gProtein 4g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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