Gluten-Free Banana Crumble Muffins
Why You'll Love These Muffins:
• Gluten-Free Goodness: Made with alternative flours like almond flour or oat flour, these muffins cater to those with gluten sensitivities or celiac disease.
• Naturally Sweetened: The sweetness comes from perfectly ripe bananas, making them a healthier alternative to sugar-laden treats.
• Bursting with Banana Flavor: The moist banana base delivers a delightful flavor in every bite.
• Delicious Crumble Topping: A buttery, crumbly topping adds a delightful textural contrast and extra flavor dimension.
• Easy to Customize: Feel free to add your favorite mix-ins like chopped nuts, chocolate chips,
Ingredients
For the Crumble Topping:
- ¼ cup almond flour
- ¼ cup rolled oats
- ¼ cup brown sugar
- 1 tsp cinnamon
- 2 tbsp butter
For the Muffins:
- 2 ripe bananas, mashed
- 1 cup milk of choice
- 2 tbsp maple syrup
- 2 tbsp melted coconut oil
- 1 egg
- 1 ¾ cup oat flour
- ¾ cup almond flour
- ¼ cup brown sugar
- 2 tsp baking powder
- ½ tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp sea salt
Instructions
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Heat the oven to 350ºF. Grease a 12-cup muffin tin and set aside.
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Prepare the streusel topping by stirring together flour, sugar, and cinnamon. Cut in butter until it is pea-sized and the mixture resembles coarse crumbs. Set aside.
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In a small bowl, whisk together the mashed bananas, milk, maple syrup coconut oil and egg.
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Add the dry ingredients directly into the bowl with the wet and whisk to thoroughly combine.
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Fill each muffin cup ¾ of the way. Press about a tablespoon of the crumble topping onto the top of each muffin.
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Bake on the center rack for 20-24 minutes until the center springs back when touched lightly or when a cake tester inserted into the center comes out clean.
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Cool in the muffin tin for 2 – 3 minutes, then transfer to a wire rack and cool completely or they will not set well and fall apart.
The post Gluten-Free Banana Crumble Muffins appeared first on Gourmet Mami.
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