Last week we bought bananas at the store. The kids ate a few of them but suddenly stopped eating them. I reminded the kids about the bananas and they informed me they were letting them go bad so I would make banana muffins. So a few days passed and the bananas were ready for use. I had 4 bananas ready to go. Since adding Princess P to the gluten free diet, I have been experimenting more with the gluten free flours we have.
I took two recipes, my grandmother's banana bread recipe and a streusel banana nut muffin recipe. I worked with both recipes and gluten free flour to create a new gluten free banana muffin recipe.
The muffins were a hit. They are moist and have tons of banana taste.
2 cups gluten free flour ( I bought mine at Costco)
1 cup sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon sea salt
4 ripe medium bananas
3/4 cup milk
3 tablespoons of butter, melted
1/2 teaspoon pure vanilla extract
1 large egg
6 tablespoons of gluten free oats
5 tablespoons of gluten free flour
2 tablespoons of brown sugar
2 tablespoons butter, melted
1/4 teaspoon cinnamon
Preheat your oven to 350 degrees.
Prepare your muffin pans. I use butter to grease mine. You can use cupcake liners.
In a large bowl combine the gluten free flour, sugar, baking soda, cinnamon, and sea salt. Make a well in the dry ingredients.
In a separate bowl, combine the milk, bananas, butter, vanilla, and egg. Pour the banana mixture into the well. Stir the ingredients together until well blended.
To make the streusel, combine the oats, flour, brown sugar, and cinnamon. Add the butter and blend with a fork until it's a crumbly mixture. Sprinkle the mixture onto the prepared muffins.
Bake in the oven for 25 to 30 minutes. Let cool and enjoy. These are very moist and soft when you eat them. They are not dry or crumbly!