TREATS: GFDFSF Banana Streusel Muffins

I made some ridiculously amazing pumpkin muffins last week and had a hankering to make another quickbread--but alas, 1/3 of the muffin consumption in our house (aka my mom) has allergies to all things gluten, dairy and soy. I decided to just use a recipe that I've loved previously and doctor it to be allergy conscious. 

Banana muffins that are allergy friendly and completely edible even if you DON'T have allergies!! Yum. Enjoy friends.  

2 cups gluten free flour mix

1 teaspoon xanthum gum

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1 teaspoon vanilla

1/2 cup vegetable oil (or butter if dairy is not a concern or applesauce for flair)

3/4 cup brown sugar

2 eggs

2 1/3 cup mashed ripe bananas (about 4-5 medium bananas)

Optional streusel topping:

4 tablespoons flour

4 tablespoons brown or white sugar

1/2 cup chopped pecans or walnuts (optional)

3 tablespoons vegetable oil or butter (depending on allergies)

If using vegetable oil in the topping to make this dairy free, you may want to also add 1 tablespoon of water so there's a little more binding in the streusel. Not a must, but it will make the topping stick to the muffins better.

Preheat oven to 350. Lightly grease either a 9x5 loaf pan or set out muffin tins with liners for about 18-20 muffins. 

Mix together all dry ingredients in a separate bowl. 

Using stand mixer or hand mixer, beat eggs, vanilla, sugar and oil until well blended. Add banana to liquid and blend. Slowly combine dry ingredients into the wet ingredients. **ONLY STIR UNTIL JUST COMBINED** Over mixing at this stage can make quick breads dry or chewy. 

Pour batter into loaf pan or muffin tins. The original recipe claims that this makes 12 muffins, I came out with 18.

If making the streusel, use a small bowl and combine all ingredients. Spoon mixture evenly over muffins or loaf then bake . 9x5 loaf should take an hour to an hour and 10 minutes, give or take a few minutes (depending on your oven) OR until a toothpick comes out clean from the center of the loaf. Muffins should be done in 20-30 minutes (toothpick test or gently test them with your finger to see if they spring back at all). 

I despise over-cooked breads, so watch carefully---no dry breads/muffins for us!