Gluten Free Banana Muffins
Gluten Free Banana Muffins that are soft, moist and topped with a sweet cinnamon crumble. You’d never know they’re gluten-free!
Servings: 12 muffins
Ingredients
MUFFINS
- 3 cups Cup4Cup brand gluten-free flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated white sugar
- ¼ cup packed light brown sugar
- ½ cup canola or vegetable oil
- 1 cup buttermilk
- 2 large eggs, beaten
- 2 teaspoons vanilla extract
- 1½ cups mashed ripe banana (3 to 4 medium bananas)
CRUMB TOPPING:
- ⅓ cup packed light brown sugar
- 2 tablespoons Cup4Cup brand gluten-free flour
- 1 tablespoon salted butter
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- Preheat the oven to 375℉. Spray a metal, nonstick muffin pan with nonstick spray. The batter "might" make more than 12 muffins.
PREP THE MUFFIN BATTER:
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
- In a large bowl, whisk together the sugars with the oil. Then whisk in the buttermilk, eggs and vanilla extract. Then stir in the mashed banana. Stir in the dry ingredients, just until all ingredients are incorporated.
- Add the batter to the muffin pan. Fill each muffin cup to about ¼-inch from the top. They should each rise nicely.
ADD THE CRUMBLE:
- In a medium bowl, use a pastry blender to combine the crumble ingredients. Sprinkle the crumble on top of each of the muffin batter.
- Bake for about 18 minutes. Check for doneness. Bake longer, if needed.
Notes
- Use very ripe bananas for best flavor
- Don’t overmix batter
- Fill cups high for bakery-style muffins
- Check doneness at 18 minutes
- Freeze well for later
Nutrition
Serving: 1serving | Calories: 336kcal | Carbohydrates: 53g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 338mg | Potassium: 156mg | Fiber: 4g | Sugar: 28g | Vitamin A: 126IU | Vitamin C: 2mg | Calcium: 119mg | Iron: 2mg