Gluten-free banana bran muffins with streusel topping
- 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
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.
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)
Total fat 5.7g
–Saturated fat 0.9g
Dietary fibre 1.8g
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