These banana muffins I made this morning came out incredibly moist, soft and delicious. I really like nuts in my muffins, but with a nut allergy in the house I opted not to add any. So if you feel so inclined you can also add 1/3 cup of chopped nuts too. You can also use all-purpose flour if you’re not in need of the gluten free option.
I have to say these were one of the best banana muffins I’ve had. Perfect for my sweet tooth! If you make them, I would love to hear your opinion.
Gluten Free Banana Crumb Muffins
1 1/2 cups gluten free all-purpose baking mix/flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted (or 1/3 cup unsweetened applesauce)
1/3 cup packed brown sugar
2 tablespoons gluten free all-purpose baking mix/flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups gluten free all-purpose baking mix/flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together remaining brown sugar, 2 tablespoons gluten free all-purpose baking mix/flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.