Go Back

Best-Ever Gluten Free Banana Nut Muffins

These Gluten Free Banana Nut Muffins elevated with flavors of cardamom and a streusel topping. The best muffins I have ever had.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 20 muffins

Equipment

  • Muffin tin with paper liners
  • High power blender or food processor
  • Medium bowl
  • Small bowl
  • Pastry blender

Ingredients
  

Muffin

  • 3 Overripe Bananas
  • 1/4 cup Vegetable Oil
  • 1/4 cup Unsalted Butter Melted
  • 1/2 cup Granulated Sugar
  • 1/2 cup Brown Sugar Packed
  • 2 Large Eggs At Room Temperature
  • 1 Tbsp Vanilla extract
  • 2 cups Bob's Red Mill Gluten free 1-1 Baking Flour Blend
  • 1 Tbsp Cardamom
  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1/4 cup Milk
  • 1/2 cup Walnuts

Streusel (optional-but I believe this MAKES the muffin)

  • 1/2 cup Bob's Red Mill Gluten Free 1-1 Baking Flour Blend
  • 1/2 cup Brown sugar Packed
  • 3 Tbsp Turbinado sugar
  • 1 tsp Cardamom
  • 1/4 tsp Salt
  • 1/4 cup Unsalted butter Still cold

Instructions
 

Muffins

  • Preheat oven to 425F.
  • Line a muffin tin with paper liners.
  • 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 milk 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 medium cookie scoop, fill the muffin liners. The liners should be between half and three quarters full

Streusel Topping

  • In a small bowl, combine the flour, brown sugar, turbinado sugar, cardamom and salt. Whisk or fluff with fork.
  • Using a pastry blender, cut 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

  • Bake muffins on 425F for 10 minutes and then reduce the oven temperature to 350 and bake another 10 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.
Keyword Banana, Breakfast, Cardamom, Muffin, Walnut