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.
Course
Breakfast
Prep Time20minutes
Cook Time25minutes
Total Time45minutes
Servings12large muffins or 18 small muffins
AuthorBarry C. Parsons
Ingredients
1cupwhite sugar
2/3cupvegetable oil1/2 cup if using regular flour
2eggsbeaten
3medium bananas. mashed
2cupsgluten free flour
1tspbaking powder
½tspbaking soda
½tspsalt
¼cuporange juice
For the brown sugar shortbread streusel
3/4cupgluten free flour
3tbspbrown sugar
1/3cupbutter
Instructions
Preheat oven to 350 degrees F.
Line 12 large muffin cups with paper liners.
Beat sugar and oil in a bowl. Add eggs and mashed banana.
Sift together dry ingredients and fold into banana mixture alternately with orange juice.
Divide batter evenly among the muffin tins to no more than 3/4 full.
To make the streusel topping
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.
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.
Bake for 20- 25 minutes or until a wooden toothpick inserted into the center comes out clean.
Let the muffins cool for 15 to 20 minutes before serving.