Banana Muffins with Chai Streusel and Sunflower Seeds

Warm spice, sweet banana, and buttery crumble come together in these tender gluten free muffins. Toasted sunflower seeds add gentle crunch while the chai streusel bakes into crisp, fragrant clusters over the top. They feel cozy and bakery worthy, yet simple enough for everyday baking.

Ingredients

Batter

Dry Ingredients

• 8 oz white rice flour

• 2 oz brown rice flour

• ¾ oz tapioca starch

• 1 tablespoon baking powder

• ½ teaspoon kosher salt

• ¼ teaspoon xanthan gum

• 1 teaspoon ground cinnamon

• ½ teaspoon ground ginger

• ¼ teaspoon ground cardamom

• ⅛ teaspoon ground cloves

• ⅛ teaspoon freshly ground black pepper

Wet Ingredients

• 5 ⅓ oz sugar

• 8 tablespoons unsalted butter or dairy free alternative, melted

• ½ cup Greek yogurt or dairy free alternative

• 3 large eggs or 3 T ground flaxseeds with 9 T hot water

• 1 teaspoon vanilla extract

• 1 ½ cups mashed ripe banana, about 3 medium bananas

Fold In

• ½ cup toasted sunflower seeds

Chai Streusel

• 6 oz unsalted butter, softened but cool or dairy free alternative

• 4 oz brown sugar

• 8 oz white rice flour

• 1 teaspoon kosher salt

• 1 teaspoon ground cinnamon

• ½ teaspoon ground ginger

• ¼ teaspoon ground cardamom

• Pinch ground cloves

• Pinch black pepper

Method

Preheat oven to 350°F. Line or grease a standard muffin tin.

In a large bowl, whisk all dry batter ingredients until evenly combined.

In a separate bowl, whisk together sugar, melted butter, yogurt, eggs, vanilla, and mashed banana until smooth and cohesive.

Add the wet ingredients to the dry ingredients. Stir until just incorporated. Fold in the toasted sunflower seeds.

Portion batter into muffin cups, filling each about three quarters full.

In a bowl, mix all streusel ingredients together until crumbly. Scatter generously over each muffin.

Bake for 20 to 25 minutes, until set and lightly golden on top. Cool in the pan for 5 minutes before transferring to a rack to cool completely.