Gluten-Free Banana Crumb Muffins

This Gluten-Free Banana Crumb Muffins recipe is my new brunch favorite. Fluffy gluten-free cinnamon banana muffins with cinnamon streusel topping–It’s a double-dose of cinnamon goodness!

These are definitely gluten-free muffins with a glow-up.

If gluten-free banana muffins and gluten-free coffee cake had a baby, it would be these gluten-free banana crumb muffins. Fluffy gluten-free cinnamon banana muffins with cinnamon streusel topping are a delight in every bite.

The soft, fluffy texture of the muffin paired with the light crispy crumb topping is incredible, and the double-dose of cinnamon makes them taste even better!

Here’s what you need to make these gluten-free banana streusel muffins…

Grab Your Ingredients!

• Gluten-Free Flour. To keep things simple, I use a gluten-free measure-for-measure flour blend. I recommend this one from King Arthur. If you use another brand, be sure it contains xanthan gum and weigh or measure carefully. (Don’t try to substitute almond flour or coconut flour here as they won’t work.)
• Baking Soda & Baking Powder. For just enough rise and puff. (Check if your baking soda & baking powder is fresh with this trick!)
• Plenty Of Cinnamon. These gluten-free banana crumb muffins have a double dose of cinnamon. We add plenty to the batter, then add another layer in the streusel crumb topping. YUM!
• Kosher Salt. To balance the flavors. Don’t skip it!
• Melted Butter. I find this gives better flavor than oil. Feel free to use vegan butter/dairy-free butter!
• Sugar & Brown Sugar. A mix of sugars adds moisture and helps achieve the right fluffy texture.
• Eggs. Room temperature eggs are important here! They’ll blend in more easily and won’t cause the butter to seize up or turn grainy.
• Vanilla. I love vanilla with banana and cinnamon!
• Ripe Bananas. You want spotty (but not black!) bananas. They’ll be sweet and add just the right texture to these cinnamon banana muffins. Mash them really well for the best texture and appearance. No big chunks!
• An Easy Crumb Topping. Last, but not least, the crumb topping! This WOW factor makes these muffins feel extra special. The streusel topping is made from a quick mix of melted butter, brown sugar, gluten-free flour, cinnamon, and salt.
• Feeling Extra? Add A Glaze! If you want to go even MORE over the top for a birthday, special brunch, or afternoon tea, add our quick maple glaze. It makes these gluten-free banana muffins look so elegant!

How To Make Gluten-Free Cinnamon Banana Muffins, Step By Step

1. Preheat The Oven & Prep Your Pan. Start by preheating the oven to 375 degrees F. Line a 12-cup muffin pan with parchment paper liners.
2. Make Your Streusel Topping. In a small mixing bowl, combine gluten-free flour, sugar, brown sugar, and cinnamon. Gradually add the melted butter in and use a fork to quickly mix just until small clusters start to form. (Try not to over-mix or it’ll turn to a paste!) Set the crumb topping mixture aside.
3. Mix Up The Dry Ingredients. In a medium bowl, combine gluten-free flour blend, cinnamon, baking soda, baking powder, and salt. Whisk to combine and set aside.
4. Combine The Butter & Sugars. In a large bowl, combine melted butter, brown sugar and sugar. Whisk until the mixture looks like wet sand.
5. Add Eggs & Vanilla. Beat in the eggs, one at a time, then add the vanilla and mix to combine.
6. Stir In Mashed Banana. Add the mashed bananas and stir to incorporate them.
7. Add The Dry Ingredients. Then, add the dry ingredients mixture and use a spatula to gently fold in just until no pockets of dry flour remain.
8. Scoop & Top The Muffins. Scoop the batter into the prepared muffin pan, filling the muffin cups almost to the top. Sprinkle the crumble topping over the muffin batter in each muffin cup, generously covering them and gently patting the crumb topping down a bit into the batter.
9. Bake. Next, bake the muffins at 375 degrees for 18-20 minutes, or until the muffins have risen and the streusel crumb topping is golden brown. The streusel may have spread a bit during cooking. Use a spoon to gently shape the streusel and tuck it back into the muffins.
10. Cool & Glaze (If You Want). Let the muffins cool 3-5 minutes in the muffin pan before carefully transferring them to a wire rack to finish cooling. If desired, whisk the glaze ingredients together in a small bowl or liquid measuring cup and drizzle over cooled muffins.
11. Serve & Store. Enjoy immediately or store in an airtight container for later. Muffins will keep 2 days at room temperature, or freeze for up to 1 month.

FAQ + Tips And Tricks For The Best Gluten-Free Banana Crumb Muffins

Our FAVORITE Muffin Liners! I HATE when my muffins stick to the muffin cups, but that NEVER happens with these parchment liners. They’re the absolute BEST. Affordable, chic, and they don’t stick to my muffins and cupcakes!

Measure Your Mashed Bananas. While I’ve given an estimated number of bananas below, I highly recommend actually measuring your mashed bananas before adding them to this recipe. Using too much or too little mashed banana will impact the texture of your banana crumb muffins! (Also: mash them really well so they have a smooth, uniform texture for the prettiest, most consistent results in your muffins!)

Leave a star review and comment below when you make this gluten-free banana muffin recipe! I’d LOVE to hear how it goes!

Print