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healthy crumb banana muffins with streusel on top

Healthy Banana Crumb Muffins

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!
5 from 10 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Serving 12 muffins

Ingredients
 

Banana Muffins:

  • 2 eggs
  • 2 large spotty ripe bananas, (1 cup mashed)
  • ¼ cup real maple syrup
  • 1 tbsp melted coconut oil
  • 1 tsp vanilla extract
  • 1 cup almond flour, spooned & leveled
  • 1 cup homemade oat flour*, spooned & leveled
  • 1 ½ tsp ground cinnamon
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt, optional

Crumb topping:

Instructions

  • 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.
    mashed banana, maple syrup, eggs, coconut oil, and vanilla whisked together in a bowl
  • Add in the dry ingredients and mix until completely combined and there are no lumps of flour.
    adding oat flour and almond flour to wet banana mixture
  • 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!
    side by side unbaked and baked healthy crumb banana muffins

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.

Nutrition

Calories: 167kcal | Carbohydrates: 19g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 147mg | Potassium: 144mg | Fiber: 3g | Sugar: 6g | Vitamin A: 53IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 1mg
Course Breakfast, Breakfast & Snacks, Dessert, Snack
Cuisine American, Healthy
DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!