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.
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