Gluten-Free Banana Crumb Muffins

1:42 PM

When I have overripe bananas, it only means one thing - I must bake something. Torn between banana bread vs banana muffins, I went with the later because I really wanted to make a sweet crumble topping, which stays intact better on muffins, and muffins are toddler friendly.

The sweet aroma coming from the kitchen had Aria walking around the house saying "s-mellls goooood".

Gluten Free Banana Crumb Muffins

1½ cups gluten free 1-1 flour blend*
1 teaspoon baking soda
1 teaspoon baking powder
¾ teaspoon cinnamon
½ teaspoon salt
3 bananas, mashed
¾ cup white sugar
1 egg
1 teaspoon vanilla extract
⅓ cup butter, melted

Topping Ingredients: 
⅔ cup packed brown sugar
¼ cup all-purpose flour
¼ teaspoon ground cinnamon
2 tablespoon butter

1. Preheat oven to 375 degrees. Spray a muffin pan with baking spray or line with 12 cupcake liners.

2. In a large bowl, mix together 1½ cups flour, baking soda, baking powder, cinnamon and salt.

3. In a second bowl, mix together bananas, sugar, egg, vanilla and butter.

4. Add the dry ingredients to the wet until just combined. Using a ¼ cup measure, put the batter in the cupcake liners.

To make the Topping: 

In a small bowl, mix together brown sugar, ¼ cup flour and cinnamon. Cut in butter (it's easiest to use your hands for this) until mixture resembles a pea sized mixture. Crumble over muffins.

Bake in preheated oven for 18 to 20 minutes, until the cake springs back with lightly touched or toothpick comes out clean.

*I LOVE this flour - Premium Gold. Since I discovered 1-1 flour blends, gluten free baking has been magical. You don't need any of the special gluten free ingredients such as xantham gum or other leaveners. You can also try Bob's Red Mill 1-1, however it uses a rice flour blend, and may result in a crispier good. 

Aria may be the pickiest toddler ever and she inhaled these. I was more than thrilled with how they turned out and even text Seth while he was at work about how awesome they are ;).

Working them into a diet, you might want to eat these as a post-workout when you can use more carbs without storing them. Otherwise, they are a wonderful treat anytime of the year!

adapted from Allrecipes

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