Gluten Free Bakery Style Banana Muffins with Cinnamon Oat Streusel

The Muffins Flavors Continue!! :)

I have mastered the art of the perfect muffin texture- and so I simply cannot help making them in every single flavor imaginable. Plus- I have found that club members in the mood for baking something super fast and easy absolutely love making them (and how they turn out!)

Bananas & Oats are meant for each other. However I must admit I do not enjoy muffins made with oat flour as I find them to be overly chewing and dense. My preferred texture is very tender, a super soft and fluffy crumb- more along the lines of a cupcake. So- I opted to make a banana muffin using my favorite flour blend & and then create a fun cinnamon, brown sugar & oat Streusel topping. They turned out absolutely perfect.

If banana muffins aren’t your thing- be sure to check out the rest of the bakery style muffin collection.

The other thing that I love about these recipes is the batch size. You will only ever need 1 standard sized muffin tin. But I think (at least for our home) that a dozen muffins is the perfect amount.

But to be clear- you can absolutely double or triple any of the muffin recipes if you want to. The recipes are flexible and should turn out great any batch size. Just keep in mind that putting two muffin trays in the oven could mean a slightly longer bake time is needed.

Using other gluten free all purpose flour blends

The bad news is that there isn’t truly a gluten free measure for measure flour or cup for cup. Its a marketing ploy. There are blends that work decent in place but never exactly. Each and every blend is totally different. For example I LOVE better batter - but in this recipe it would make for some seriously gummy muffins. I chose King Arthur as its lower in gum and therefore I knew my muffins would end up soft, light and delicate.

So of course you are welcome to experiment. But please keep in mind that there are no guarantees. Any change means the recipe will change. I opted to use King Arthur as I think its the easiest gluten free flour blend to come by these days.

Expandex

These muffins are special because of the magic of expandex. It is a modified form of tapioca starch that was formulated to improve gluten free baking. The word Modified tends to worry people- so let me explain further. Essentially they studied tapioca and removed portions of it leaving only the parts that would allow for it to cause amazing elasticity (aka its name) in gluten free recipes. This flour allows me to get an incredible rise with everything I use it in. It traps the air bubbles in the dough just like regular flour with gluten does! Its honestly incredible. If you eat any processed or store bought foods you have eaten many forms of modified starch. Its nothing new- its just semi new to the home baker. Its non gmo and I typically get it from the brand Judee’s on amazon. Under no conditions can you sub it out for another regular starch.

Outside of the US there is a product called Ultratex 3 I have not worked with it but from what I understand its comparable! I would use that in the exact same quantity as the expandex amount that I call for.

Bobs Red Mill Double Acting Baking Powder

This is my favorite brand/product when it comes to baking powder. It has much less of an after taste which allows me to use a larger quantity giving me the fluffiest baked good possible. If you don't have bobs red mill- any other brand is fine but I do recommend just sticking to 2 tsp rather than 3 otherwise your muffins may end up with a baking powder after taste.

Gluten Free Banana Muffins with Cinnamon Oat Streusel

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Yield: 12 Muffins

Author: Brittany Angell

Prep time: 15 MinCook time: 1 MinTotal time: 16 Min

This banana muffin recipe will quickly become your go to! These muffins are extremely tender & fluffy. The Oat streusel is optional but I highly recommend it as it adds a really delicious texture!

Ingredients

• 171 grams of King Arthur Measure for Measure Gluten Free Flour
• 33 grams Expandex
• 2 Tsp Double Acting Baking Powder. (Note: If you use bobs red mill double acting baking powder- you can get away with using up to 3 tsp without getting a baking powder after taste. This will make your muffins even fluffier!)
• 1 1/2 Banana Mashed (180 grams). *Using the gram measurement is important as the size of a banana can range pretty dramatically.
• 2 Tsp Vanilla Extract
• 1 Large Egg
• 80 grams Mild Flavored Oil or Melted Butter (dairy or nondairy)
• 100 grams Organic Cane Sugar
• 135 grams Milk (any variety- dairy or nondairy)
• 1/2 Tsp Salt
• 1 1/2 Tsp Cinnamon

Cinnamon Oat Streusel

• 1/4 Cup King Arthur Measure for Measure Gluten Free Flour
• 1/2 Cup Old Fashioned Oats
• 6 Tbsp Organic Cane Sugar or Brown Sugar
• 1 Tsp Cinnamon
• 4 Tbsp Melted Butter or Mild Flavored Oil (Regular or vegan)

Instructions

1. Preheat oven to 400 degrees. Double line a muffin tin with 12 liners.
2. Make the streusel: In a small bowl whisk together the flour, oats, sugar, cinnamon and salt. Then stir in the melted butter with a fork until clumps form. Set aside.
3. Make the muffin batter: Mash the banana until smooth & whisk it together with the vanilla, egg, oil, & milk. Stir in sugar, King Arthur, Expandex, Baking Powder & Cinnamon. Whisk until a smooth batter forms.
4. Evenly divide the muffin batter among the 12 cups. (the batter will come up roughly 3/4 of the way in each cup). Liberally sprinkle the streusel over the 12 muffins. Place into the oven & bake for 25-27 minutes.

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