The best gluten free banana crumb muffins topped with a buttery cinnamon streusel and made with oat flour and almond flour. They’re super moist and make for the perfect dairy free and healthy breakfast or snack!
The best cinnamon crumb banana muffins
Banana baked goods are the best! I love these almond flour banana muffins and this blueberry banana bread, but when I am in the mood for something a little sweeter, I make this cinnamon crumb banana muffin recipe.
These gluten free banana muffins are topped with a simple crumb made from coconut oil, oat flour, cinnamon, and coconut sugar. They are refined sugar free and so delicious! The oat streusel on top melts in your mouth.
The muffins themselves are super moist. They are made with homemade oat flour, almond flour, bananas, eggs, and naturally sweetened with maple syrup.
These gluten free banana muffins are so much better and moister than classic recipes with all-purpose flour. I cannot wait to hear what you think!
Why you’ll love this healthy banana muffin recipe
- They are gluten free and made with a mixture of oat flour and almond flour.
- Super moist banana muffins that are dairy free.
- You can add blueberries, walnuts, pecans, or chocolate chips.
- Naturally sweetened with pure maple syrup.
- Ideal meal prep breakfast, snack, or dessert.
- Ready in under 25 minutes.
Ingredients in gluten free banana muffins
These moist and fluffy gluten free banana muffins call for a few simple ingredients. You’ll need overripe spotty bananas, maple syrup, cinnamon, rolled oats, and almond flour. Here is a list of ingredients so you are prepared:
gluten-free banana muffins
- Eggs: To help hold these banana muffins together and add some protein!
- Bananas: You’ll need 1 cup of mashed banana which is about 2 large bananas. For the best banana flavor and natural sweetness, use super spotty, brown bananas.
- Maple Syrup: We naturally sweeten these healthy banana muffins with maple syrup. There are no refined sugars in this recipe!
- Coconut Oil: Just 1 tablespoon to add extra moistness.
- Vanilla Extract: For the best flavor!
- Almond Flour: You’ll need 1 cup of almond flour. I do not reccomend using the Trader Joe’s brand, it can be mealy.
- Oat Flour: You’ll also need some oat flour for these gluten-free banana crumb muffins. I used homemade oat flour (instructions below), but you can also use store-bought oat flour if needed.
- Cinnamon: For that warm cozy flavor.
- Baking Powder: To help these banana muffins rise.
- Baking Soda: Plus, some baking soda to also help them rise.
- Salt: A dash of salt add the best sweet and salty flavor combination.
cinnamon sugar streusel:
- Oat flour: You’ll need 1/4 cup of homemade oat flour for the crumb topping.
- Cinnamon: Mixed with ground cinnamon for flavor.
- Coconut Sugar: A little coconut sugar for natural sweetness.
- Coconut Oil: And coconut oil to bind everything together and make these muffins dairy free too.
Kitchen tools required
You only need a few kitchen utensils to make these healthy banana muffins. Here is a list:
- Large Mixing Bowl
- Small Mixing Bowl
- Muffin Tin
- Muffin Liners
- Measuring Tools: 1/2 teaspoon, 1 teaspoon, 1 Tablespoon, 1/4 cup, and 1 cup.
How to make gluten free banana crumb muffins
Gluten free banana muffins are really easy to make in 6 simple steps. They are great for meal prep, as a snack, or as an on-the-go breakfast. Here are step-by-step directions:
First, preheat the oven to 350°F and line a muffin tin with liners.
Then, make your homemade oat flour. In a blender, add about 1.5 cups of rolled oats. Blend until the oats turn into a fine flour, about 20 seconds to 1 minute. Then measure 1 cup of flour and save ¼ cup for the crumble topping.
Next, in a small mixing bowl, whisk together almond flour, oat flour, cinnamon, baking powder, baking soda, and salt. Set it to the side.
After that, in a large mixing bowl, whisk together the mashed bananas, eggs, maple syrup, coconut oil, and vanilla extract.
Add in the dry ingredients and mix until completely combined and there are no lumps of flour.
Then, divide the batter evenly between the muffin cups and evenly sprinkle the crumb topping on top of each muffin.
Bake for 20 – 25 minutes, or until a toothpick comes out clean. Let the muffins cool before enjoying!
Banana muffin variations and ingredient substitutions
These healthy banana crumb muffins are so easy to customize to your preferences. Here are some of my favorite ways to change it up:
- Add Walnuts or Pecans. Feel free to add 1/2 cup of chopped-up walnuts or pecans to the batter.
- Add Blueberries. You can even add 2/3 cups of fresh or frozen blueberries.
- Add Chocolate Chips. For extra sweetness feel free to add 1/2 cup of your favorite chocolate chips.
- Use butter instead of coconut oil. You can easily use butter instead of coconut oil in the muffins and in the crumb topping.
- Use honey instead of maple syrup. You can use 1/4 cup of honey instead of the maple syrup if needed.
- Use light brown sugar instead of coconut sugar. If you do not have coconut sugar, use light brown sugar!
Baking tips for gluten-free muffins
- Use extra ripe (brown) bananas. I highly recommend using extra BROWN bananas, or at least very spotty ones. Unripe, yellow bananas will be hard to mash, and can add lumps of banana into your muffins; they are also not as sweet and flavorful.
- Don’t substitute the almond flour with coconut flour. This will leave these gluten free banana muffins dry and mealy.
- Spoon and level your flour into the measuring cups. Add the flour to the measuring cup with a spoon; do not pack the flour or scoop it directly out of the bag. If you do that, then these gluten free muffins can be dry.
- Don’t over-bake the muffins. Over baked gluten-free muffins are tough and dry. Make sure you keep an eye on them in the oven since all ovens are different.
Frequently Asked Questions
Are they dairy free?
These gluten free banana muffins are also dairy free since there is no butter or milk in this recipe. We just use coconut oil.
What is the difference between homemade and store-bought oat flour?
Homemade oat flour is lighter and airier since it is made by blending up rolled oats. Store-bought oat flour can be over-processed and dense since it was made at a mill. I always bake with homemade oat flour.
Can I make them vegan?
To make these gluten free banana muffins vegan, use 2 flax eggs instead of the eggs. I have not tested this, so let me know if it works out in the comments below!
How long do banana muffins keep?
These gluten-free banana muffins keep for up to 5 days. Store them in an air-tight container at room temperature or in the fridge.
How to freeze banana muffins:
You can freeze banana muffins for up to 3 months. Simply add them to a freezer-safe bag and store them in the freezer.
How to thaw frozen banana muffins:
Defrosted frozen banana muffins overnight in the refrigerator, in the oven, or in the microwave. To defrost in the oven, wrap them in aluminum foil and palce them in the oven for 10 minutes at 350°F. You can reheat them in the microwave for 30 seconds to 1 minute wrapped in a slightly damp paper towel or on a plate.
If you love this recipe, try these gluten-free muffins next!
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and sh
Gluten Free Banana Crumb Muffins
- Preheat the oven to 350°F and line a muffin tin with liners.
- In a blender, add about 1.5 cups of rolled oats. Blend until the oats turn into a fine flour, about 20 seconds to 1 minute. Then measure 1 cup of flour and save ¼ cup for the crumble topping.
- In a small mixing bowl, whisk together almond flour, oat flour, cinnamon, baking powder, baking soda, and salt. Set it to the side.
- In a large mixing bowl, whisk together the mashed bananas, eggs, maple syrup, coconut oil, and vanilla extract.
- Add in the dry ingredients and mix until completely combined and there are no lumps of flour.
- Divide the batter evenly between the muffin cups and evenly sprinkle the crumb topping on top of each muffin.
- Bake for 20 – 25 minutes, or until a toothpick comes out clean. Let the muffins cool before enjoying!
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