Gluten Free* Banana Streusel Muffins
1 large egg
1 cup ripe mashed bananas (2 to 3 medium)
1 cup firmly packed brown sugar, divided
1/2 cup plain yogurt
1/3 cup vegetable oil
1 teaspoon vanilla extract
2 cups, divided
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 cup butter, melted
HEAT oven to 350°F. Line 12 muffin cups with paper baking cups.
WHISK egg in medium bowl. Blend in bananas, 3/4 cup brown sugar, yogurt, oil and vanilla. Combine 1 1/2 cups flour blend, baking powder and baking soda in large bowl. Add banana mixture to flour mixture, stirring until flour is incorporated. Divide evenly into muffin cups.
COMBINE 1/2 cup flour blend, 1/4 cup brown sugar, cinnamon and butter in medium bowl with fork. Divide streusel evenly over muffins. Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan. Cool completely on wire rack.
Serving Size (1 of 12 muffins), Calories 260 (Calories from Fat 90), Total Fat 11g (Saturated Fat 4g, Trans Fat g), Cholesterol 25mg, Sodium 200mg, Total Carbohydrate 39g (Dietary Fiber 1g, Sugars 21g), Protein 3g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.