Lauren Graham knows a thing or two about good coffee, cozy mornings and gathering people around the table. Her gluten free Banana Coffee Cake Muffins are tender, warmly spiced and topped with a cinnamon-sugar streusel—just the kind of homemade treat you’ll want to share with the neighbors. Made with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, they’re a delicious excuse to put on a pot of coffee, invite someone over and enjoy a little more togetherness.
Lauren Graham knows a thing or two about good coffee, cozy mornings and gathering people around the table. Her gluten free Banana Coffee Cake Muffins are tender, warmly spiced and topped with a cinnamon-sugar streusel—just the kind of homemade treat you’ll want to share with the neighbors. Made with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, they’re a delicious excuse to put on a pot of coffee, invite someone over and enjoy a little more togetherness.
Preheat oven to 350°F. Line a 12-cup muffin pan. Mash banana. In a large bowl, whisk flour, sugar, baking powder, baking soda, cinnamon and salt. Add banana, milk, oil, vinegar and vanilla; stir until smooth.
For streusel, combine turbinado sugar, flour, oil and cinnamon until crumbly. Divide batter among muffin cups and top with streusel. Gently swirl streusel into the batter with a toothpick. Do not fully incorporate streusel.
Bake 15–20 minutes, until golden brown and a toothpick comes out clean. Cool 5 minutes in pan, then transfer to a wire rack to cool completely.
