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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.
Course Breakfast
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 large muffins or 18 small muffins
Author Barry C. Parsons


  • 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


  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.