I am the QUEEN of letting perfectly good bananas go to waste. So in an effort to counter my own personal madness, I am constantly on the hunt for ways to use my ugly, but super sweet and delish bananas. After a quick little Google, I stumbled upon Sugar Spun Run’s recipe for The Best Banana Muffin. They looked incredibly amazing and with streusel topping-gasp-my fav! I had to give them a try. One problem. They weren’t gluten free! With my proclivity for culinary tampering, here are what I dare say are just as good, if not better than the OG muffin, The Best-Ever Gluten Free Banana Nut Muffins.
I adapted these banana nut muffins using Bob’s Red Mill 1-1 Baking Flour, and then zhoosed them up a bit.
The addition of cardamom in not only the batter, but the streusel, gives a unique flavor that complements the bananas really well. And of course we need some texture! Walnuts and turbinado sugar add a little crunch to the muffin and the streusel, respectively.
Just a little heads up! These are also much bigger than SSR‘s, so that you only have to use one muffin pan. BUT! Be sure to get the big ol’ tulip style (or bakery style) muffin liners, so your muffin batter doesn’t escape and get everywhere!
Best-Ever Gluten Free Banana Nut Muffin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings 12 muffins
3 ripe bananas
¼ cup canola oil (may substitute vegetable oil) (60ml)
¼ cup unsalted butter melted and cooled at least 5 minutes (60g)
½ cup sugar (100g)
½ cup light brown sugar tightly packed (100g)
2 large eggs
1 Tablespoon vanilla extract
2 cups gluten free 1-1 baking flour blend (250g)
1 tablespoon cardamom
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup buttermilk (60ml) room temperature preferred
½ cup walnuts
Streusel (optional-but I believe this MAKES the muffin)
1/2 cup gluten free 1-1 baking flour blend flour
1/2 cup brown sugar packed
3 T turbinado sugar
1 t cardamom
1/4 teaspoon salt
1/4 cup unsalted butter, straight from the fridge
- Preheat oven to 425F
- Line a muffin tin with paper liners. *I recommend purchasing tulip style paper liners because these muffins are BIG! If you use standard liners for this recipe, make sure you fill to only ¾ full, you will end up with more that 12 muffins, your baking time will have to be reduced.
- Place peeled bananas in a high powered blender or food processor (only if it’s liquid sealed), and blend until smooth.
- Add canola oil and melted butter and blend again.
- Dump in granulated sugar and brown sugar, blend again.
- Add eggs, vanilla, and buttermilk and blend until incorporated.
- In a medium bowl, combine the flour, cardamom, baking powder, baking soda, and salt. Whisk to combine.
- Add dry ingredients to the wet mixture and pulse until just combined.
- Add walnuts, and quick pulse 2-3 times, until the walnuts are chopped and incorporated.
- Using a large cookie scoop, fill the muffin liners. Using the tulip style, they should be about half full.
- In a small bowl, combine the flour, brown sugar, turbinado sugar, cardamom and salt. Whisk or fluff with fork.
- Using a pastry blender, blend butter into dry ingredients until mixture is crumbly.
- Using a tablespoon, sprinkle topping over each muffin. You may have some streusel left over, depending on how lightly you would like your muffins coated.
- Bake muffins on 425F for 10 minutes and then reduce the oven temperature to 350 and bake another 20 minutes on 350F.
- Check for doneness by inserting a toothpick into the center of the largest muffin, making sure no wet batter is still in the center.
- Cool and enjoy.