Banana Cinnamon Crumble Muffins - Tayler Silfverduk
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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
  • 1/2 cup gluten free flour
  • 4 tbsp coconut oil melted
  • 1/2 tsp cinnamon


For The Muffins

  • Pre-heat the oven to 325°C
  • 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 dr 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 50 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