These gluten-free banana muffins are yummy on their own but I am a huge fan of cinnamon crumble. Top them with a simple sweet glaze and you have a perfectly pretty muffin. As is, the muffins without the cinnamon crumble (streusel) are dairy-free and I have provided easy substitutions to make these vegan.
Gluten-Free Flour
I have used several different gluten-free flour blends for these gluten-free muffins and they all worked well. My custom blend of sorghum, millet and brown rice flours with potato and tapioca starches is my favorite.
Here is my special flour blend that I love for this recipe and many more of my gluten-free recipes:
- 1 c sweet white sorghum flour
- 3/4 c millet flour
- 1/4 c brown rice flour
- 2/3 c potato starch
- 1/3 c tapioca starch
If you prefer a store bought flour blend, I like King Arthur Flour All Purpose Gluten-Free flour the best. See the notes in the recipe for a super simple DIY gluten-free flour blend or my blog post on gluten-free flours. Mixing up your own gluten-free flour blend is a big money-saver.
Vegan Gluten-Free Muffins
To make these gluten-free banana muffins vegan, use an egg replacer or flax eggs. Make a flax egg by combining 1 Tbsp flax meal with 3 Tbsps warm water per egg. Let it sit for 5 minutes and beat in just as you would with the eggs. The cinnamon crumble can be made vegan by using either a vegan butter or coconut oil in place of the butter.
Topping Variations
This muffin recipe includes a basic powdered sugar glaze. But you can introduce other flavors with these easy toppings.
- Peanut Butter Glaze – Salty peanut butter is yummy with banana and cinnamon. Place 1/4 c peanut butter and 3 Tbsps cream in a microwave-safe bowl, heat in the microwave for 30 seconds. Stir. If is melted and smooth, it’s done. Otherwise, microwave for 20 -30 seconds and stir. Drizzle over the cooled muffins.
- Strawberry Sauce – Stem and cut 10 strawberries in half. Place them in a small pot with 1 Tbsp sugar, 1 tsp lemon juice and 1 tsp water. Bring to a simmer over a medium heat and cook 3 more minutes stirring often. Remove from the heat. For a chunky sauce use a masher. For a smoother sauce, puree in the blender or with an immersion blender.
- Orange Glaze – Combine 3 Tbsps powdered sugar with 1 tsp orange juice and 1/2 tsp orange zest.
Gluten-Free Banana Muffins
These gluten-free banana muffins are moist and will melt in your mouth. They can easily be made vegan with some simple substitutions. Topped with a cinnamon streusel, they are a perfect for breakfast, brunch or a sweet snack.
Ingredients
- 3 ripe bananas
- 5 Tbsps oil
- 2 eggs OR 2 Tbsps ground flax with 6 Tbsps warm water
- 1 tsp vanilla
- 1/2 c sugar
- 1 2/3 c gluten-free flour blend*
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 tsp xanthan gum
- 1 tsp. cinnamon (optional)
Cinnamon Streusel
- 3/4 c gluten-free flour blend*
- 1/4 c sugar
- 1/4 c brown sugar
- 1 1/2 tsps cinnamon
- 1/4 tsp xanthan gum
- pinch of salt
- 1/4 tsp vanilla extract
- 5 Tbsps melted butter or coconut oil
Glaze
- 3 Tbsps powdered sugar
- 1 tsp water
Instructions
Make the Glaze
- Mix the powdered sugar with the water. Put in a piping bag or drizzle bottle if you have one.
- Pre-heat the oven to 350°F and prepare muffin tins with paper liners.
Make the cinnamon streusel
- Mix of the dry ingredients together in a small mixing bowl and be sure to break up the brown sugar chunks.
- Add the vanilla and melted butter.
- Mix until the dry ingredients are moistened.
Muffins:
- Combine the dry ingredients (not including the sugar) in a small bowl and set aside.
- In a large mixing bowl, mash the bananas until smooth.
- Add the oil, eggs, vanilla and sugar and mix well until the sugar has dissolved.
- Add the dry ingredients and mix until smooth.
- Fill the liners about ⅔ full then top with cinnamon streusel.
- Bake 17-20 minutes.
- Remove from the tin and cool on a wire rack.
- Drizzle with glaze.
Notes
*Use a gluten-free flour blend with no xanthan gum or leaveners. For a home-made blend: mix 1 c brown rice flour with 1 c white rice or sorghum flour, 2/3 c potato starch and 1/3 c tapioca starch. Otherwise, I love King Arthur Flour's Gluten-Free All-Purpose Flour Blend
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Nutrition Information
Yield 20 Serving Size 1 muffinAmount Per Serving Calories 188Total Fat 8gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 5gCholesterol 26mgSodium 140mgCarbohydrates 27gFiber 1gSugar 13gProtein 3g
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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