Enjoy the delicious flavours of homemade banana streusel muffins without gluten! Made with almond flour and a minimal amount of sweetener, these gluten-free banana muffins are a healthy snack. They're fluffy and moist with a crunchy streusel topping.
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❤️ Why you'll love this recipe
- It's a great way to use those bananas ripening on your counter!
- This is an easy banana muffin recipe, sweetened with ripe bananas and your choice of granulated sweetener. It makes a good coffee-time or mid-day snack.
- This recipe works well with any granulated sweetener. I like using coconut sugar in these muffins, but I've also made them successfully with 0-calorie Monkfruit sweetener.
- Made with almond flour and tapioca flour, these banana streusel muffins have a light, almost fluffy texture.
🛒 Ingredients
Ready to make a quick batch of healthy muffins with a yummy maple walnut cinnamon streusel topping? Let's get started!
For the maple walnut cinnamon streusel
- almond flour, cinnamon, walnuts, sea salt, granulated sweetener, maple syrup
For the almond flour banana muffins
- bananas: you'll need 3 very ripe or overripe bananas
- butter or coconut oil: melted then cooled
- sweetener: monk fruit sweetener, coconut sugar, brown sugar or granulated sugar: your choice!
- eggs: at room temperature
- vanilla extract: pure
- almond flour: finely ground almond flour
- tapioca starch: also called tapioca flour
- baking powder
- sea salt
🔪 Instructions
Here are step-by-step instructions to make this recipe perfectly. Be sure to line your muffin tin with paper or silicone liners, as gluten-free baked goods often stick to the pan.
- Make the streusel topping first. Combine all streusel ingredients in a small bowl and set aside.
- In a medium bowl, mash the bananas until no lumps remain, then whisk in the sweetener, melted butter or oil, eggs and vanilla extract.
- In a large bowl, whisk the almond flour, tapioca starch, baking powder and salt.
- Add the wet ingredients to the dry ingredients, using a spatula to combine until no traces of flour remain.
- Transfer the batter to the muffin pan, dividing it equally. Sprinkle the streusel topping evenly over the top, pressing it down gently.
- Bake for 18-22 minutes or until a toothpick inserted in the center of a muffin comes out clean or with just a few crumbs attached.
- Let the muffins cool in the pan for 10 to 15 minutes, then carefully transfer them to a wire cooling rack to cool completely.
🔁 Possible Variations
Feel free to sub in your favourite nuts in the streusel. I've made these muffins with a pecan streusel, too.
❓What can I make with overripe bananas?
Wondering what other recipes you can make with overripe bananas? Try these ones, too!
- Gluten-free Banana Bread Chocolate Chip Cookies (these taste like a slice of banana bread!
- Grain-Free Blueberry Banana Bread (moist, tender and so delicious!)
- Healthy Zucchini Banana Muffins (with hints of cinnamon and lemon.)
- Chocolate Almond Smoothie with Hemp Hearts (personal fave!)
❓Reader's Questions
Having eggs, butter (or coconut oil) at room temperature makes it easier to form a smooth mixture that traps air and expands when heated in the oven. That expansion, or rise, helps to make give muffins a light texture.
⏰ Storage Instructions
These gluten-free banana muffins will stay fresh at room temperature for a day or two. For longer storage, place them in a covered container in the fridge.
They freeze well, too. Store them tightly covered in the freezer for up to three months.
🗒 More gluten-free muffin recipes
When you make this recipe for almond flour banana streusel muffins, please leave a comment and a star rating below. I love hearing from you! Thanks in advance.Subscribe to my newsletter and receive new recipes delivered straight to your inbox once a week.
📖 Recipe
Almond Flour Banana Streusel Muffins
Ingredients
Maple Walnut Cinnamon Streusel
- ¼ cup almond flour
- 1 teaspoon ground cinnamon
- ½ cup walnuts, finely chopped
- 1 pinch sea salt
- 2 tablespoons granulated sweetener, Monkfruit, coconut sugar or brown sugar
- 1 tablespoon pure maple syrup
Banana Muffins
- 3 medium bananas, overripe
- ¼ cup granulated sweetener, Monkfruit, coconut sugar, or granulated sugar
- ¼ cup coconut oil, or butter, melted and cooled
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 2 cups almond flour, fine
- ½ cup tapioca starch, also called tapioca flour
- 2 teaspoons baking powder, gluten-free, if necessary
- ½ teaspoon sea salt or Kosher salt
Instructions
- Preheat the oven to 350°F. and line a 12-cup muffin tin with parchment or silicone liners.
- Make the streusel topping first. Combine all streusel ingredients in a small bowl and set aside.
- In a medium bowl, mash the bananas until no lumps remain, then whisk in the sweetener, melted butter or oil, eggs and vanilla extract.
- In a large bowl, whisk the almond flour, tapioca starch, baking powder and salt.
- Add the wet ingredients to the dry ingredients, using a spatula to combine until no traces of flour remain.
- Transfer the batter to the muffin pan, dividing it equally. Sprinkle the streusel topping evenly over the top, pressing it down gently.
- Bake for 19-21 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 to 10 minutes, then carefully transfer them to a wire cooling rack to cool completely.
Leah
These freeze very well! Perfect for packing lunches
Elaine
Great idea! Happy to hear this recipe works well in your home! Thanks so much for the 5 stars!
Ginny
I made a batch of this to take camping. They were a great healthy snack for hungry kids!