These Gluten-Free Banana Muffins are the epitome of comfort food, wrapped up in a nutritious, allergy-friendly package. Featuring ripe bananas, a hint of cinnamon, and a delightful crumbly topping, these muffins are perfect for anyone looking to enjoy a sweet treat without gluten or lactose. Simple to make and irresistibly delicious, these muffins are sure to become a staple in your baking rotation.
Why You’ll Love This: These banana muffins are packed with features that will make them a favorite:
- Naturally Sweetened: Ripe bananas and demerara sugar provide natural sweetness and a depth of flavor.
- Gluten-Free Goodness: Made with rice flour and sweet starch, these muffins are perfect for those with gluten sensitivities.
- Versatile Snack: Ideal for breakfast, a snack, or even a sweet end to a meal, these muffins are as versatile as they are delicious.
Perfect Occasion: These muffins fit beautifully into many settings:
- Healthy Breakfast Options: Start your day with these nutrient-rich muffins.
- School Snack: Safe for school environments where allergens may be a concern.
- Casual Gatherings: Serve them at casual meetups or coffee breaks where guests appreciate healthier options.
Decoration Tips:
- Dust with Cinnamon: Before serving, dust a bit more cinnamon on top for an extra hint of spice.
- Serve with Fruit: Accompany these muffins with fresh fruit slices or a berry compote to enhance the natural flavors.
- Add Nutty Flavors: Sprinkle chopped nuts over the crumble before baking for added crunch and protein.
Ingredients:
- 3 eggs
- 2 ripe bananas, mashed
- 3/4 cup demerara sugar
- 1/2 cup sunflower oil
- 1 cup rice flour
- 1/2 cup sweet starch (polvilho doce)
- Cinnamon to taste
- 1 level tablespoon baking powder
- For the Crumble Topping:
- 1/2 cup rice flour
- 1/4 cup sweet starch
- 4 tablespoons coconut oil
- Preheat Oven and Prepare Muffin Tins: Heat your oven to 180°C (356°F). Line muffin tins with paper liners or grease them lightly.
- Mix Wet Ingredients: In a large bowl, vigorously whisk the eggs and demerara sugar until well combined. Add the mashed bananas and sunflower oil, mixing thoroughly.
- Combine Dry Ingredients: Gently fold in the rice flour, sweet starch, cinnamon, and baking powder until the mixture is just combined, ensuring not to overmix.
- Prepare the Topping: In a small bowl, mix the rice flour, sweet starch, and coconut oil until it forms a crumbly mixture.
- Assemble the Muffins: Fill the prepared muffin tins about three-quarters full with the batter. Generously sprinkle the crumble topping over each muffin.
- Bake: Place the muffins in the oven and bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Enjoy these delightful Gluten-Free Banana Muffins, a simple yet delicious treat that combines the wholesomeness of bananas with the comfort of a sweet, crumbly topping!