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.
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.