Delectable Gluten-Free Banana Muffins with Crunchy Crumble Topping

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:

1. Naturally Sweetened: Ripe bananas and demerara sugar provide natural sweetness and a depth of flavor.
2. Gluten-Free Goodness: Made with rice flour and sweet starch, these muffins are perfect for those with gluten sensitivities.
3. 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

1. Preheat Oven and Prepare Muffin Tins: Heat your oven to 180°C (356°F). Line muffin tins with paper liners or grease them lightly.
2. 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.
3. 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.
4. Prepare the Topping: In a small bowl, mix the rice flour, sweet starch, and coconut oil until it forms a crumbly mixture.
5. Assemble the Muffins: Fill the prepared muffin tins about three-quarters full with the batter. Generously sprinkle the crumble topping over each muffin.
6. Bake: Place the muffins in the oven and bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
7. 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!