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I am mom to a 15 year old boy and identical twin 6 year old boys. I am the wife of a wonderful man. I have had celiac disease for 15 years. Those things define me in that order, everything else falls in line! I homeschool because the public school system was just letting my smart child slip through not learning a thing, on the honor roll no less. While I eat a completely gluten free diet I don't keep a gluten free household. No reason to make the kids suffer with me! I am writing a gluten free cookbook (slowly!) because I can't stand all the gluten free recipes out there that use five hundred flours, and I want to eat normal food like non-celiacs do. Just like I used to, I use one all purpose flour that ROCKS, The Gluten Free Pantry's All Purpose Flour. No, I do not get paid to say that ;) Every recipe on my blog can also be made with regular flour, use it just like I use my gf flour!

Nov 7, 2012

Gluten Free Banana Streusel Muffins

I had too many bananas, and 6 over-ripened. I found this recipe and was stunned at how tasty the muffins were! I of course bent the recipe to my own gluten free wants, here's what I did :)

Banana Streusel Muffins
1 1/2 C Gluten Free Pantry All Purpose Flour
1 tsp baking soda
1 tsp baking powder
3 over ripe bananas
3/4 C sugar
1 egg
1/3 C butter, melted
1/2 C brown sugar

1/8 C Gluten Free Pantry All Purpose Flour
dash of cinnamon
1 Tbs butter, melted

Preheat oven to 375 degrees. Grease muffin tin or use paper liners.

I always use my kitchen aid mixer, but you can do this by hand as well! Mix together bananas, sugar, egg, and butter. Add flour, baking soda, and baking powder (I pile these together into one large measuring cup and mix them a little before adding to the wet ingredients).

Pour into muffin cups or tin.

Combine topping ingredients and mix until crumbly and well blended. Sprinkle generously over muffin cups and lightly press into the muffin batter.

Bake for 20 minutes or so, until toothpick inserted in center comes out clean.

*I think you could also make this as a cake, but I would use a greased 8 or 9 inch pan and bake it at 350 degrees, maybe for 30 to 40 minutes, using the toothpick test again. I haven't tried making it into a cake yet, so don't quote me!!

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