These muffins are soft, tender, and packed with banana flavour, topped with a sweet, buttery, and crumbly streusel.
Yields: 12 standard muffins Prep time: 15-20 minutes Cook time: 20-25 minutes
Ingredients:
For the Muffins:
- 1 ½ cups (about 3-4 medium, very ripe) mashed bananas (about 385g)
- ½ cup (113g) unsalted butter, melted and slightly cooled (or refined coconut oil for dairy-free)
- ¾ cup (150g) granulated sugar (or a mix of granulated and light brown sugar for deeper flavour)
- 2 large eggs, at room temperature, lightly beaten.
- ½ cup (120g) full-fat sour cream or yogurt or buttermilk
- 1 teaspoon vanilla extract
- 1 ¾ cups (245g) QUeen Milling Gluten Free Pancake Mix
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
For the Streusel Topping:
- ½ cup (70g) QUeen Milling Gluten Free Pancake Mix
- ¼ cup (50g) packed light brown sugar
- ½ teaspoon ground cinnamon
- ¼ cup (56g) cold unsalted butter, cut into small pieces
Equipment:
- 12-cup muffin tin
- Paper muffin liners
- Large mixing bowls
- Fork or potato masher for bananas
- Pastry blender or fork for streusel
Instructions:
- Preheat Oven & Prepare Muffin Tin:
Preheat your oven to 400°F (200°C).
Line a 12-cup muffin tin with paper liners.
- Make the Streusel Topping:
In a small bowl, combine the QUeen Milling Gluten Free Pancake Mix for the streusel, brown sugar, and cinnamon. Whisk them together.
Add the cold, cut-up butter to the dry ingredients. Use a pastry blender, two forks, or your fingertips to cut the butter into the mixture until it resembles coarse crumbs. Don't over mix; you want some small clumps. Set aside.
- Prepare the Muffin Batter:
In a large bowl, mash the very ripe bananas with a fork or potato masher until mostly smooth, with a few small lumps remaining for texture.
Stir in the melted and slightly cooled butter (or coconut oil), granulated sugar, lightly beaten eggs, and vanilla extract. Mix until well combined.
In a separate medium bowl, whisk together the QUeen Milling Gluten Free Pancake Mix, baking soda, baking powder, cinnamon, and salt.
Add the dry ingredients to the wet banana mixture. Using a spatula, gently fold until just combined. Do not over mix! Over mixing will result in tough, dense muffins. It's okay if there are a few streaks of flour visible.
- Fill Muffin Cups & Add Streusel:
Divide the muffin batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
Generously sprinkle the prepared streusel topping over the top of each muffin. Gently press the streusel down lightly into the batter.
- Bake:
Bake for 20-25 minutes, or until the streusel is golden brown and a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs attached.
Pro Tip for Tall Muffin Tops: Many bakers start muffins at a higher temperature for the first 5-7 minutes (e.g., 400°F/200°C), then reduce the temperature to 375°F (190°C) for the remainder of the baking time. This initial high heat creates a quick burst of steam, helping the muffins rise rapidly. If you try this, reduce the total baking time accordingly.
6. Cool:
Once baked, let the muffins cool in the muffin tin for 5-10 minutes before carefully transferring them to a wire rack to cool completely. This helps prevent them from becoming soggy on the bottom.
Notes and Tips for Success:
7. Very Ripe Bananas are Key: The riper your bananas (with plenty of brown spots), the sweeter and more flavourful your muffins will be, and they'll contribute significantly to the moistness.
8. Don't Over Mix: This is a golden rule for any muffin, especially gluten-free ones. Over mixing may produce dry, tough muffins. Mix only until the ingredients are just combined.