Streusel Topped Banana Muffins
Hi Bakers!! Do you have an old banana on hand? Or some hanging out in the freezer? Banana bread or muffins is my favorite solution to this common problem which means no food gets wasted. I love the moistness of these muffins and the intense uncomplicated banana flavor. This recipe was modified by using gluten-free flour and adding oat flour for more texture and flavor. Sweet rice flour adds a bit of chew. I decreased the amount of soda from 1 teaspoon to 1/2 since I felt like it was too much leavening in addition to the 1 tablespoon of baking powder. I hope you enjoy this recipe as much as I do! -Carolyn
Adapted from Nancy J’s Grandma’s recipe for Banana Bread.
Streusel Topped Banana Muffins
Dry
2 cups Cup4Cup Multipurpose Flour
2 Tablespoons Oat or Almond Flour
1 teaspoon Koda Farms Sweet Rice Flour
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Wet
1 cup granulated sugar
3 ripe bananas, about 1½ cups
3 tablespoons soft butter
3 tablespoons milk or yogurt
(If you use greek yogurt use 1 tablespoon milk and 2 tablespoons of yogurt)
Streusel Topping
1¼ cup gluten-free flour
½ cup brown sugar
⅓ cups white sugar
¼ teaspoon salt
6 tablespoons butter, softened
Mix all ingredients in a bowl until crumbly.
Optional ingredients
sprinkle of cinnamon
1 cup chopped nuts
Preheat the oven to 300F and place the rack in the middle of the oven.
In a large bowl, whisk together dry ingredients (and optional ingredients if desired) until well combined. Set aside.
In a medium-sized bowl, mash bananas and sugar until no large lumps remain. Add softened butter, and milk, and mix well.
Add wet to dry mixture in a large bowl and mix until just combined. Scoop into lined muffin cups filling about ½ -⅔ of the way full so they don’t overflow. I made about 11 muffins with this recipe but I have a tendency to overfill a bit! Top with streusel if desired and bake about 37 minutes or until they test done. A toothpick inserted into the center can have some moist crumbs clinging to it, but no wet batter. Cool in on a rack. Enjoy!
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