Gluten-Free Banana Bread Muffins Recipe
If you need an anytime grab-and-go snack, look no further than these wholesome gluten free banana bread muffins. Made without refined sugar, they still taste decadent, thanks to their sweet and crunchy crumble topping.
Gluten-Free Banana Bread Muffins
MAKES 9 MUFFINS For best results, use very ripe bananas.
Ingredients
- FOR THE BATTER:
- 1/2 cup plus 2 tablespoons and 2 teaspoons white rice flour
- 1/4 cup potato starch
- 2 tablespoons tapioca flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 cup butter, melted
- 1/2 cup maple crystals or coconut sugar
- 1 egg, beaten
- 1 cup mashed banana (from about 2 very ripe medium bananas)
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons buttermilk or sour cream
FOR THE CRUMBLE:
- 3 tablespoons butter, at room temperature
- 3 tablespoons maple crystals or coconut sugar
- 3 tablespoons gluten-free whole rolled oats
Instructions
-
Preheat the oven to 350°F. Line a muffin tin with 9 paper muffin liners.
-
Make the batter: In large bowl, whisk together the white rice flour, potato starch, tapioca flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
-
In another bowl, whisk together the butter, maple crystals, egg, bananas, vanilla, and buttermilk.
-
Whisk the wet ingredients into the dry ingredients. Fold together, making sure to scrape the bottom of the bowl to mix well. Divide the batter evenly in the 9 cups of the prepared muffin tin.
-
Make the crumble: In a small bowl, mix together the butter, maple crystals, and rolled oats. Sprinkle the crumble evenly over the 9 batter-filled cups.
-
Bake until a toothpick inserted into the center of a muffin comes out clean, about 30 minutes. Let cool in the pan for 15 minutes before transferring the individual muffins onto a wire rack to cool completely.
Photography Dane Tashima
