Gluten-free banana bran muffins with streusel topping
These gluten-free banana muffins are an ideal lunchbox snack or as a morning treat.
Serves: 12
Time to make: 35 mins
Hands-on time: 15 mins
Ingredients
- For the gluten-free flour mix
- 700g fine white rice flour
- 200g potato flour
- 100g tapioca flour
- For the buns
- 1 cup gluten-free flour mix
- ⅓ cup light brown soft sugar
- 1½ teaspoon gluten-free baking powder
- ½ teaspoon xanthan gum
- ½ teaspoon ground cinnamon
- ½ cup rice bran
- 2 medium eggs
- 2 tablespoon oil
- 2 medium bananas, mashed
- ½ cup skim milk
- 1 teaspoon vanilla extract
- For the topping
- 1 tablespoon chopped walnuts or seed mix
- 1 tablespoon demerara sugar
- ¼ teaspoon ground cinnamon
- ⅓ cup gluten-free banana chips, broken into pieces
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Instructions
1 First make the gluten-free flour mix. Combine the flours thoroughly in a large bowl, or pulse in a food processor until blended.
2 Preheat the oven to 180°C/fan 160°C/gas 4 and line a 12-hole muffin tin with paper cases.
3 In a medium bowl, mix together all the topping ingredients and set aside.
4 In a large bowl, tip the flour mix, sugar, baking powder, xanthan gum, cinnamon and rice bran, then stir to combine. In another bowl, whisk the eggs, oil, mashed bananas, milk and vanilla extract.
5 Make a well in the centre of the dry ingredients and pour in the banana mixture. Stir gently until just combined and a soft dropping consistency – if the mixture seems too dry, add a drop more milk. Straightaway, spoon the mixture into the paper muffin cases, then top each with a sprinkling of the topping. Bake for 20 min or until the buns are well risen and golden on top, then serve while still warm.
HFG tip
The gluten-free flour mix makes 1kg. Store in an airtight container and use by the earliest ‘best before’ date of the 3 individual flours used.
Nutrition Info (per serve)
-
Calories 157cal
-
Kilojoules 657kJ
-
Protein 3.5g
-
Total fat 5.7g
-
–Saturated fat 0.9g
-
Carbohydrates 25g
-
–Sugars 11.1g
-
Dietary fibre 1.8g
-
Sodium 79mg
-
Calcium 38mg
-
Iron 1.6mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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One comment on Gluten-free banana bran muffins with streusel topping
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I didn’t have a muffin tin so I made the batter and poured it into a loaf tin. I baked for a bit longer – maybe 35 minutes at a slightly higher temperature and it came out great! Really moist and light and so different to heavy GF loaf recipes.