Gluten free banana crumble muffins

I started the day making my son’s favorite blueberry muffins this morning. The recipe I’ve been using for years is loaded with butter, sugar, and white flour, but of course results in a delicious cake with juicy blueberries that pop when you bite into them. I wanted muffins for myself too, but healthier, gluten free, and still tasty. As I baked, I began to think about my process of cooking, and how it takes my mind off of the pandemic and the uncertainty we currently face. When we bake, there is a most certain result- it may be good or bad, but we do have some control.

Many people are baking more, for now. For me it can be a distraction as well as a way to feed my family something other than cereal. For some of you who are home more than usual maybe cooking is something you don’t always have time to do that you enjoy. Others may be baking out of boredom. I find that cooking and baking is something we can control in a time when we have little. We can manipulate flavors, textures, looks, and tastes. Also, I love to experiment, so for me it’s a creative endeavor as well as a distraction.

For these banana muffins, I tried using maple syrup in place of the sugar inside, mostly oat flour, and topped them with a sweet oat crumble. After 2 tries I got them to taste how I wanted. When baking gluten free, it’s important to be flexible. I found that a trick to getting the texture right on these muffins was using less egg and using small muffin tins–otherwise the muffins were too soggy in the middle.

I also broke out my juicer and made a refreshing carrot, ginger, grapefruit, pineapple juice to go with these, which was so delicious. (1 small grapefruit, 1 small orange, 1 celery stick, 1 tbsp ginger, 3 carrots and 1/2 cup pineapple.)

Print Recipe

Gluten Free Banana Crumble Muffins

Simple and naturally sweet gluten free banana muffins

Course: Breakfast

Keyword: banana, banana muffins, banana oat muffins, gf crumb muffins, gluten free banana muffins, gluten free muffins, maple sweetened

Servings: 12 muffins

Ingredients

1. 2 ripe bananas

2. 1 egg

3. 1/3 cup oil

4. 1/4 cup oat milk (can use any milk you choose)

5. 1/3 cup maple syrup

6. 1/2 tsp baking soda

7. 1 tsp baking powder

8. 1/4 tsp salt

9. 1 1/2 cup oat flour

10. 2/3 cup gluten free flour

For crumb topping

1. 4 tbsp brown sugar

2. 1 tbsp course sugar

3. 1/3 cup oats (gluten free)

4. 2 tsp coconut oil

Instructions

1. 
   

Preheat oven to 375°

1. 
   

Spray 12 small muffin tins with non stick spray or line them with muffin liners.

1. 
   

Mash bananas in a medium bowl

1. 
   

Beat eggs in a small bowl. Stir in eggs, oil, milk, and maple syrup. Add into mashed bananas.

1. 
   

In another small bowl, mix flours, baking soda, baking powder, salt. Combine gently with banana mixture until combined well.

1. 
   

Pour into muffin tins and top with crumb mixture.

1. 
   

In the same bowl where you blended the flours, (so you don't have to dirty another bowl), add the crumble ingredients all together with a fork just until mixed. Should be chunky, not smooth at all.

1. 
   

Bake for 15-20 minutes until golden on top and at the edges and a cake tester comes out clean.

1. 
   

Cool in the pan for a few minutes until cool enough to take out and transfer to a wire rack–if they last that long!

Off to my neighbor’s for a porch delivery to share some fresh fruit and muffins.

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