Banana Cinnamon Crumble Muffins

Banana Cinnamon Crumble Muffins

Banana Cinnamon Crumble Muffins - Tayler Silfverduk

Banana Cinnamon Crumble Muffins

I’m just going to have to confess here, I am bad about eating bananas.

My body never really craves them and so in honor of my cravings, I never really eat them.

So you can imagine how many almost overripe bananas I have at the end of the week.

Enough to master banana bread that’s how much.

I guess it’s a good thing though because “overripe” bananas are really just bananas that are perfectly sweet and delicious!

Seriously guys,
I once watched a documentary on cooking where a woman literally said the blacker (and I mean black) the banana, the better the flavor. She even put bananas in the freezer to make them turn faster… talk about dedication.

Granted, this woman was talking about using these overripe bananas to make banana cream pies, I assume the concept applies to any use you may have for them.


You know me, a sucker for simple recipes so you know this recipe is no different.

A balanced breakfast option to add to any morning, these Banana Cinnamon Crumble Muffins will not leave you disappointed.

Of course, this recipe is gluten-free and dairy-free.

Check out the notes at the bottomΒ of the recipe for tips on making it plant-based.

Banana Cinnamon Crumble Muffins

Course: Breakfast, dessert
Cuisine: Dairy-Free, Gluten-Free
Servings: 14 Muffins


Banana Bread Muffin

  • 2 eggs
  • 2-3 ripe bananas
  • 1 + 3/4 cup all-purpose gluten-free flour
  • 1/4 cup coconut oil melted
  • 3/4 cup sugar
  • 2 tsp baking powder
  • 1 pinch of salt

Cinnamon Crumb Topping

  • 1/2 cup powdered sugar (you can make your own in a blender)
  • 1/2 cup all-purpose gluten-free flour
  • 4 tbsp coconut oil melted
  • 1/2 tsp ground cinnamon


For The Muffins

  • Preheat the oven to 325Β°F
  • Combine wet ingredients (eggs, bananas and 1/4 cup melted coconut oil) together in a blender
  • In a bowl whisk together the gluten-free all purpose flour, sugar, baking powder, and salt for the muffins
  • While blending the wet ingredients, slowly add in the combined dry ingredients for the muffins
  • Once well combined, pour 1/4 cup of batter into a lined muffin tray

For the Crumble

  • Melt the coconut oil and combine all crumble ingredients in a bowl
  • Mix the ingredients for the crumble well
  • Once well mixed, top the muffins with the crumble mixture before baking (dividing it evenly among the muffins)
  • Bake the Muffins for 45 minutes or until a toothpick comes out clean


*if you're making this for you're plant-based friends, try subbing flax eggs or apple sauce for the eggs

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