Gluten-Free Java Streusel Banana Muffins

This delicious recipe has been adapted from a simply beautiful cookbook entitled, A Passion for Baking by Marcy Goldman.  On the front cover she says:  "bake to celebrate, bake to nourish, bake for fun".  When I made the decision to go off wheat I wondered what this would mean as I love to bake.  It has definitely taken some time and learning, but I am happy to say I can still bake delicious food that is gluten-free.  This is an example of a recipe that I have adapted to be gluten-free.  You can use any gluten-free flour of your choice, but do look at the easy one I have posted under the "gluten-free" label.

 

Java Streusel

4 Tb. butter

1/4 cup firmly packed brown sugar

1/2 teaspoon instant coffee granules (check ingredient label for gluten)

1/4 tsp. ground cinnamon

1/2 cup chopped walnuts or pecans

1/3 cup butterscotch or chocolate chips

Muffin Batter

3/4 cup butter, softened

1 cup firmly packed brown sugar

1/2 cup white sugar

2 large eggs

2 tsp. pure vanilla extract

2 1/2 cups gluten-free flour blend

2 tsp. xanthan gum

2 tsp. gluten free baking powder

1/2 tsp. baking soda

1/4 tsp. ground cinnamon

1/2 cup mild coffee or orange juice or buttermilk

1 cup pureed very ripe bananas (about 2 large)

1/3 cup semisweet chocolate chips, optional

1/2 cup diced firm banana, optional

Method

Preheat oven to 375 degrees F.  Generously spray a large or standard 12 cup muffin pan with nonstick cooking spray

For Java Streusel, place all ingredients in a food processor and pulse to make a coarse, grainy mixure.

For Muffin Batter, in a mixer bowl, cream butter with both sugars until well blended.  Add eggs and vanilla and mix well.  In separate bowl combine g.f. flour blend, xanthan gum, baking powder, baking soda, and cinnamon.  Fold into wet mixture.  While dry ingredients are blending into batter, add coffee and pureed banana.  Fold in chocolate chips and diced banana, if desired.  Blend batter well, scraping bottom and sides of bowl to ensure batter is evenly mixed.

Scoop some batter into each muffin cup, filling about half full; deposit some of streusel and finish with batter.  Alternatively, you can scoop batter into muffin cups and top with streusel.  

Bake for 30-40 minutes until muffins are gently browned around edges and seem set when touched.  Cool well before removing from pan.  

For a 9 by 5 inch loaf, the loaf rises very high and looks as though it might overflow, but it doesn't.  If loaf is browning too fast at 375 degrees F., reduce oven temperature to 325 degrees F. and increase baking time.  The usual time is 60-75 minutes.