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
Servings: 20 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Equipment Method

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

Equipment

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

Method
 

Muffins
  1. Preheat oven to 425F.
  2. Line a muffin tin with paper liners.
  3. Place peeled bananas in a high powered blender or food processor (only if it’s liquid sealed), and blend until smooth.
  4. Add canola oil and melted butter and blend again.
  5. Dump in granulated sugar and brown sugar, blend again.
  6. Add eggs, vanilla, and milk and blend until incorporated.
  7. In a medium bowl, combine the flour, cardamom, baking powder, baking soda, and salt. Whisk to combine.
  8. Add dry ingredients to the wet mixture and pulse until just combined.
  9. Add walnuts, and quick pulse 2-3 times, until the walnuts are chopped and incorporated.
  10. Using a medium cookie scoop, fill the muffin liners. The liners should be between half and three quarters full
Streusel Topping
  1. In a small bowl, combine the flour, brown sugar, turbinado sugar, cardamom and salt. Whisk or fluff with fork.
  2. Using a pastry blender, cut butter into dry ingredients until mixture is crumbly.
  3. 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
  1. Bake muffins on 425F for 10 minutes and then reduce the oven temperature to 350 and bake another 10 minutes on 350F.
  2. Check for doneness by inserting a toothpick into the center of the largest muffin, making sure no wet batter is still in the center.
  3. Cool and enjoy.