Enjoy immediately or store in an airtight container for later. Using too much or too little mashed banana will impact the texture of your banana crumb muffins! (Also: mash them really well so they have a smooth, uniform texture for the prettiest, most consistent results in your muffins!) While I’ve given an estimated number of bananas below, I highly recommend actually measuring your mashed bananas before adding them to this recipe. Affordable, chic, and they don’t stick to my muffins and cupcakes! Our FAVORITE Muffin Liners! I HATE when my muffins stick to the muffin cups, but that NEVER happens with these parchment liners. Muffins will keep 2 days at room temperature, or freeze for up to 1 month.įAQ + Tips And Tricks For The Best Gluten-Free Banana Crumb Muffins If desired, whisk the glaze ingredients together in a small bowl or liquid measuring cup and drizzle over cooled muffins. Let the muffins cool 3-5 minutes in the muffin pan before carefully transferring them to a wire rack to finish cooling. Use a spoon to gently shape the streusel and tuck it back into the muffins. The streusel may have spread a bit during cooking. Next, bake the muffins at 375 degrees for 18-20 minutes, or until the muffins have risen and the streusel crumb topping is golden brown. Sprinkle the crumble topping over the muffin batter in each muffin cup, generously covering them and gently patting the crumb topping down a bit into the batter. Scoop the batter into the prepared muffin pan, filling the muffin cups almost to the top. Then, add the dry ingredients mixture and use a spatula to gently fold in just until no pockets of dry flour remain. Add the mashed bananas and stir to incorporate them. Beat in the eggs, one at a time, then add the vanilla and mix to combine.
Whisk until the mixture looks like wet sand. In a large bowl, combine melted butter, brown sugar and sugar. In a medium bowl, combine gluten-free flour blend, cinnamon, baking soda, baking powder, and salt. (Try not to over-mix or it’ll turn to a paste!) Set the crumb topping mixture aside. Gradually add the melted butter in and use a fork to quickly mix just until small clusters start to form. In a small mixing bowl, combine gluten-free flour, sugar, brown sugar, and cinnamon. Line a 12-cup muffin pan with parchment paper liners. Start by preheating the oven to 375 degrees F.
Banana muffins with crumb topping how to#
How To Make Gluten-Free Cinnamon Banana Muffins, Step By Step It makes it easy to evenly portion the batter and cuts down on splatters and spills! I use an ice cream scoop for this recipe, since you’ll use about 1/4 cup batter per muffin. I love using a cookie scoop or ice cream scoop to scoop muffin batter into the muffin cups. They’re inexpensive, beautiful, and your muffins WON’T STICK TO THEM! Every time I make a cupcake or muffin recipe, I feel like it’s my duty to share these parchment muffin liners. A light metal muffin tins like this one conduct heat more evenly, meaning your muffins will be golden brown on the outside and perfectly cooked on the inside. It makes these gluten-free banana muffins look so elegant!
You want spotty (but not black!) bananas. Room temperature eggs are important here! They’ll blend in more easily and won’t cause the butter to seize up or turn grainy. A mix of sugars adds moisture and helps achieve the right fluffy texture.
Banana muffins with crumb topping free#
Feel free to use vegan butter/dairy-free butter! I find this gives better flavor than oil. We add plenty to the batter, then add another layer in the streusel crumb topping. These gluten-free banana crumb muffins have a double dose of cinnamon. (Check if your baking soda & baking powder is fresh with this trick!) (Don’t try to substitute almond flour or coconut flour here as they won’t work.) If you use another brand, be sure it contains xanthan gum and weigh or measure carefully. To keep things simple, I use a gluten-free measure-for-measure flour blend.
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