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.
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.
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.