Banana Cinnamon Crumb Muffins

5 from 1 review



For the Muffins:

For the Cinnamon Crumb Topping:


  1. Preheat oven to 350 degrees F.
  2. Place muffin liners in a muffin tin or spray with coconut oil.
  3. In a large bowl combine gluten-free flour, rolled oats, cinnamon, baking soda, baking powder and salt.
  4. In a separate bowl mash up bananas and then add egg, coconut oil, almond milk, coconut sugar and vanilla.
  5. Add wet ingredients to dry and stir to combine.
  6. Divide batter evenly among muffin cups (they should be almost full).

For the Cinnamon Crumb Topping:

  1. Combine all ingredients in a small bowl, using a fork to mix coconut oil with the rest of the ingredients.
  2. Mixture should be come clumpy.
  3. Sprinkle mixture over muffins and using the palm of your hand, lightly press into batter.
  4. Bake muffins for 20-25 minutes (mine are done at 23 minutes) and then remove from over to cool in tin.
  5. Allow to sit in tin for 20 minutes before removing and allowing them to cool completely.
  6. Store in an airtight container for up to 3 days or longer in fridge. These freeze well.

*I use Namaste Gluten-Free Flour Blend. Make sure whichever blend you use contains xanthan gum otherwise they will crumble