• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Flavour and Savour
  • About Me
  • Use of Recipes and Images
  • Appetizers
  • Baking
  • Breakfast and Brunch Recipes
  • Gluten-Free Desserts
  • Main Dishes
  • Healthy Salad Recipes
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About Me
  • Use of Recipes and Images
  • Appetizers
  • Baking
  • Breakfast and Brunch Recipes
  • Gluten-Free Desserts
  • Main Dishes
  • Healthy Salad Recipes
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Baking Recipes » Muffins and Loaves » Almond Flour Banana Streusel Muffins

    Almond Flour Banana Streusel Muffins

    Published: Jan 26, 2023 by Elaine · This post may contain Amazon affiliate links · As an Amazon Associate I earn from qualifying purchases. This blog generates income via ads · Leave a Comment

    Jump to Recipe Print Recipe
    Image with text for almond flour banana streusel muffins.

    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.

    Almond Flour Banana Streusel Muffins on a plate.
    Jump to:
    • ❤️ Why you'll love this recipe
    • 🛒 Ingredients
    • 🔪 Instructions
    • 🔁 Possible Variations
    • ❓What can I make with overripe bananas?
    • ❓Reader's Questions
    • ⏰ Storage Instructions
    • 🗒 More gluten-free muffin recipes
    • 📖 Recipe

    ❤️ 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!

    Labelled ingredients for banana muffins with streusel topping.

    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.

    1. Make the streusel topping first. Combine all streusel ingredients in a small bowl and set aside.
    2. In a medium bowl, mash the bananas until no lumps remain, then whisk in the sweetener, melted butter or oil, eggs and vanilla extract.
      Wet ingredients for almond flour banana streusel muffins.
    3. In a large bowl, whisk the almond flour, tapioca starch, baking powder and salt.
      Dry ingredients for almond flour banana muffins in a bowl.
    4. Add the wet ingredients to the dry ingredients, using a spatula to combine until no traces of flour remain.
      Combining wet and dry ingredients to make gluten-free banana muffins.
    5. Transfer the batter to the muffin pan, dividing it equally. Sprinkle the streusel topping evenly over the top, pressing it down gently.
      Banana Streusel muffins in a muffin tin ready to bake.
    6. 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.
    7. 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

    What's the secret to fluffy muffins with a light texture?

    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.

    Almond Flour Banana Streusel Muffins showing hte inside 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

    • Overhead view of a sliced loaf of almond flour banana bread with strawberries.
      Almond Flour Strawberry Banana Bread with Lemon Glaze
    • Cherry baked oatmeal cup with cherry sauce.
      Cherry Baked Oatmeal with Chia
    • An almond flour pumpkin muffin with a bite out of it.
      Almond Flour Pumpkin Muffins with Maple Pecan Streusel
    • Keto Cranberry Lemon Muffins in a muffin tin
      Gluten-Free Cranberry Lemon Muffins - Keto

    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

    Banana Muffins with Streusel Topping on a plate.

    Almond Flour Banana Streusel Muffins

    Made with almond flour and a minimal amount of sweetener, these banana muffins are a healthy snack for those with gluten sensitivities. They're fluffy and moist with a crispy streusel topping. 
    Print Pin Rate
    Course: Breads and Muffins
    Cuisine: American
    Diet: Gluten Free, Vegetarian
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 12
    Calories: 248kcal
    Author: Elaine
    Prevent your screen from going dark

    Equipment

    12-cup muffin tin
    spatula
    mixing bowls
    parchment baking cups (large)

    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.

    Notes

    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 in an airtight container in the freezer for up to three months.

    Nutrition

    Calories: 248kcal | Carbohydrates: 18g | Protein: 7g | Fat: 18g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 147mg | Potassium: 214mg | Fiber: 3g | Sugar: 6g | Vitamin A: 184IU | Vitamin C: 3mg | Calcium: 89mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @enessman or tag #flavourandsavour!

    Reader Interactions

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Email
    • Facebook
    • Instagram
    • Pinterest

    Find the perfect recipe

    Elaine from Flavour and Savour

    Welcome! I'm Elaine

    Gluten-free Made Easy!

    I create delicious gluten-free recipes that everyone can make. I’m here to show you that gluten-free eating doesn’t have to be complicated! I’ll help you make healthy meals that you’ll want to share with family and friends. About Me!

    Popular Posts

    • Two mugs of affogato coffee.
      How to Make an Affogato Coffee Dessert
    • A slice of one-bowl flourless lemon almond cake topped with strawberries and a mint leaf.
      One-Bowl Flourless Lemon Almond Cake
    • two flutes of rhubarb prosecco cocktail
      Rhubarb Bellini Prosecco Cocktail
    • a bowl of roasted rainbow carrots
      Roasted Carrots with Honey-Mustard Glaze

    Spring Favourites

    • Image with text for gluten-free desserts for Easter and Spring.
      Gluten-Free Desserts for Easter and Spring
    • Cherry Crisp with ice cream
      Cherry Crisp with Frozen Cherries
    • pouring honey-lime vinaigrette on kiwi cuc
      Kiwi Cucumber Salad with Walnuts and Fresh Mint
    • strawberry spinach salad with strawberry vinaigrette
      Strawberry Spinach Salad with Strawberry Dressing
    Brands that feature Flavour and Savour.

    Footer

    ↑ back to top

    About

    About Me

    Privacy Policy

    Accessibility Statement

    Newsletter

    SIGN UP HERE

    for weekly recipes and tips!

    Contact

    Contact me

    Use of Recipes and Images

    As an Amazon Associate, I earn from qualifying purchases. Copyright © 2015 - 2023