I’ve always loved making our mom Mother’s Day breakfast. When my sister and I were younger, we’d get up extra early to whip up breakfast in bed for our mom. As we got older we would serve breakfast at the kitchen table and the past couple of years we’ve made breakfast for dinner (think savoury crepes!). Here’s one recipe that will surely be a hit for Sunday, or any day of the week for that matter. These Gluten-Free Banana Muffins with Granola Crumble can be served at breakfast, eaten as a snack or paired with ice cream for a yummy dessert.
(Scroll down for recipe)
Gluten-Free Banana Bread Muffins with Granola Crumble
Makes 10-12 (depending on how big you make them)
3 large ripe bananas, mashed
1/2 cup butter, melted
1 large egg
1 1/2 cups all purpose GF flour blend
1/2 cup sugar
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
2 tbsp melted butter
1/4 cup brown sugar
1/2 cup GF oats
1 tbsp GF flour
Preheat oven to 400 degrees and line muffin tray with paper cups.
Whisk together mashed bananas, melted butter and egg.
In a separate bowl combine flour, sugar, baking powder, baking soda and cinnamon.
Mix dry ingredients into wet. Once combined, scoop mixture into paper cups (about 3/4 full).
To make the crumble, combine butter, sugar, oats and flour until crumbly.Top muffins with crumble and then pop in the oven for 30 minutes.
Use a clean butter knife or tooth pick to ensure they’re cooked all the way through.