Enjoy these incredibly moist and healthy banana crumb muffins topped with a buttery, dairy-free cinnamon streusel. They're made with both oat and almond flour, sweetened with maple syrup, and have the softest crumb ever. The perfect gluten-free, refined sugar-free meal prep!
Preheat the oven to 350°F and line a muffin tin with liners.
SKIP this step IF you are using store-bought 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.
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!
Notes
* 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.Store-Bought Oat Flour: You can use store-bought oat flour, but make sure NOT to pack it in the measuring cup, or else the muffins can turn out dry.Mix-Ins: Feel free to add walnuts, chocolate chips, pecans, and chopped almonds. I recommend using 1/3 to 1/2 cups total.Almond Flour: Do not use Trader Joe's brand or almond meal.Don’t use Coconut Flour: Resist the urge to substitute almond flour with coconut flour, as it can make the gluten-free banana muffins dry and mealy.Storing: Store extras in an air-tight container at room temperature or in the fridge for up to 5 days.Freezing: Simply add them to a freezer-safe bag and store them in the freezer for up to 3 months.