quickbread - gluten free banana muffins

By tinathorn

Ingredients

• Muffins
• 1 1/2 cups King Arthur multi-purpose gluten free flour *
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 3 ripe bananas mashed
• 3/4 cup white sugar
• 1 egg, lightly beaten
• 1/3 cup butter, melted
• 1 cup semi-sweet chocolate chips (optional)
• Streusel Topping
• 1/3 cup packed brown sugar
• 2 tbl King Arthur multi-purpose gluten free flour*
• 1/8 tsp ground cinnamon
• 1 tbl butter
• If you don't have a gluten allergy, use any all purpose flour

Details

Servings 10
Preparation time 15mins
Cooking time 35mins
Adapted from jackieourman.com

Preparation

Step 1

Preheat oven to 375 degrees, grease muffin/cupcake pan or line with papers
In a large bowl, mix together 1½ cups flour, baking soda, baking powder and salt
In another bowl, beat together bananas, sugar, egg and melted butter
Stir the banana mixture into the flour mixture until just blended
Fold in chocolate chips
Spoon batter into muffin/cupcake pan (about ¾ full)
In a small bowl, mix together brown sugar, remaining 2 tablespoons flour and cinnamon
Cut in 1 tablespoon butter until mixture resembles crumbs
Sprinkle evenly over all of the muffins
Bake in oven for 18-20 minutes or until toothpick inserted into center of a muffin comes out clean
Serve and enjoy!