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
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

Topping:
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!!