Irresistible Gluten-Free Banana Crumb Muffins: Your New Favorite Brunch Treat

Welcome to your new obsession! This Gluten-Free Banana Crumb Muffins recipe is more than just a baked good; it’s a celebration of comfort, flavor, and delightful texture, making it my ultimate brunch favorite. Imagine fluffy, moist gluten-free banana muffins infused with warm cinnamon, generously crowned with a sweet, crispy cinnamon streusel topping. That’s right—it’s a double-dose of cinnamon goodness, guaranteeing a burst of flavor in every single bite!

These aren’t just any gluten-free muffins; they’ve had a complete glow-up. Think of them as the blissful union between classic gluten-free banana bread muffins and a decadent gluten-free coffee cake. The result is a truly remarkable gluten-free banana crumb muffin that elevates any morning, brunch, or afternoon tea experience.

The magic lies in the symphony of textures: the incredibly soft and fluffy interior of the cinnamon banana muffin beautifully contrasts with the delicate, crispy, and sweet streusel crumb topping. This delightful combination, paired with the abundant cinnamon woven throughout both the batter and the topping, creates a memorable treat that’s impossible to resist. These gluten-free banana streusel muffins are moist, tender, and packed with an amazing flavor profile that will have everyone asking for more!

The Secret Behind Perfect Gluten-Free Banana Crumb Muffins

Crafting these extraordinary gluten-free banana crumb muffins begins with selecting the right ingredients and understanding their roles. Each component is chosen to ensure a moist, fluffy muffin with that irresistible crumb topping, all while being completely gluten-free.

Key Ingredients for Unforgettable Muffins

• Gluten-Free Flour Blend: For simplicity and consistent results, a high-quality gluten-free measure-for-measure flour blend is essential. I highly recommend King Arthur Measure-For-Measure gluten-free flour, as it consistently delivers exceptional texture. If you opt for another brand, always ensure it contains xanthan gum, which provides necessary structure and elasticity often missing in gluten-free baking. Precision is key, so weigh your flour or measure it carefully by scooping and leveling. Avoid substituting with almond flour or coconut flour, as their different absorbency and protein structures will not yield the desired fluffy muffin texture.
• Baking Soda & Baking Powder: These leavening agents are crucial for achieving the perfect rise and airy puffiness in our muffins. They work in tandem to create a light, tender crumb. Always check if your baking soda and baking powder are fresh—a simple trick involves mixing a small amount with warm water (for baking soda) or hot water (for baking powder); if it fizzes, it’s good to go!
• Plenty Of Cinnamon: As mentioned, these gluten-free banana crumb muffins feature a generous “double dose” of cinnamon. We infuse a significant amount into the muffin batter itself, then layer even more into the irresistible streusel crumb topping. This ensures a rich, warm, and comforting spice flavor that truly defines these muffins. It’s a key element that makes them taste so incredibly delicious!
• Kosher Salt: A small amount of salt is vital for balancing the sweetness and enhancing all the wonderful flavors in the muffins. It brings out the subtle notes of banana and cinnamon, preventing the muffins from tasting one-dimensional. Never skip it!
• Melted Butter: I prefer using melted butter over oil in this recipe for its superior flavor. Butter adds a richness and depth that oil simply cannot replicate, contributing to a truly indulgent muffin experience. Feel free to use your favorite vegan butter or dairy-free butter alternative to make these muffins suitable for dairy-free diets.
• Granulated Sugar & Brown Sugar: A thoughtful combination of both white granulated sugar and brown sugar is used to achieve the ideal moisture level and the signature fluffy texture. Granulated sugar provides crispness and tenderness, while brown sugar adds moisture, a subtle caramel note, and a chewier texture.
• Eggs (Room Temperature): Using room temperature eggs is a small but significant detail. They emulsify more easily with the melted butter and sugars, creating a smoother, more uniform batter. Cold eggs can cause the butter to seize up, resulting in a grainy texture.
• Vanilla Extract: The sweet, aromatic notes of pure vanilla extract beautifully complement the natural sweetness of bananas and the warmth of cinnamon. It adds a layer of complexity to the overall flavor profile.
• Ripe Bananas: The star of the show! You want bananas that are spotted, but not entirely black. At this stage, they are perfectly sweet and provide the ideal moisture and flavor for these cinnamon banana muffins. It’s crucial to mash them very well until smooth, with no large chunks, to ensure a consistent, moist texture and an appealing appearance in your baked muffins.
• An Easy Crumb Topping: Last but certainly not least, the crumb topping is the “WOW” factor that makes these muffins feel truly special, almost like a miniature coffee cake. This delightful streusel is made from a quick mix of melted butter, brown sugar, gluten-free flour, cinnamon, and a pinch of salt. It bakes into a golden, crispy layer that adds incredible texture and flavor.
• Feeling Extra? Add An Optional Maple Glaze! For those special occasions—a birthday brunch, an elegant afternoon tea, or simply because you deserve it—a quick maple glaze can elevate these gluten-free banana muffins even further. It adds a touch of sweetness and a beautiful, elegant finish.

How To Make Gluten-Free Banana Crumb Muffins With Streusel, Step By Step

Creating these fluffy, flavorful muffins is surprisingly straightforward. Follow these detailed steps for guaranteed success. As always, you can find the full recipe, with precise ingredient amounts, detailed instructions, and helpful tips in the recipe card below.

1. Preheat The Oven & Prepare Your Pan. Begin by preheating your oven to 375 degrees F (190°C). This ensures the oven is at the correct temperature for an even bake from the start. Line a standard 12-cup muffin pan with parchment paper liners. These liners are fantastic for preventing sticking and make for easy cleanup!
2. Prepare Your Streusel Topping. In a small mixing bowl, combine the gluten-free flour, granulated sugar, brown sugar, and ground cinnamon for the topping. Mix these dry ingredients thoroughly. Gradually drizzle in the melted butter, using a fork to gently mix until small, delightful clusters begin to form. Be careful not to over-mix, as this can turn your lovely streusel into a paste. Set this fragrant crumb topping mixture aside.
3. Combine The Dry Ingredients for Muffins. In a separate medium-sized bowl, whisk together the gluten-free flour blend, the second dose of ground cinnamon, baking soda, baking powder, and kosher salt. Whisk well to ensure all leavening agents and spices are evenly distributed. Set this bowl aside.
4. Cream The Butter & Sugars. In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk these ingredients together until the mixture resembles wet sand. This step creates the foundation for a moist and tender muffin.
5. Incorporate Eggs & Vanilla. Add the room-temperature eggs to the butter and sugar mixture, beating them in one at a time. This ensures each egg is fully incorporated before adding the next, preventing curdling and promoting a smooth batter. Stir in the pure vanilla extract until just combined, infusing a lovely aroma.
6. Stir In Mashed Banana. Gently fold the well-mashed ripe bananas into the wet ingredients. Ensure they are fully incorporated, distributing their sweetness and moisture throughout the batter. Remember, no big chunks for the best texture!
7. Add The Dry Ingredients to Wet. Now, add the dry ingredients mixture to the wet ingredients. Using a spatula, gently fold everything together until just combined. It’s crucial not to overmix; stop as soon as no pockets of dry flour remain. Overmixing can lead to tough muffins.
8. Scoop & Top The Muffins. Using an ice cream scoop (approximately 1/4 cup capacity), divide the muffin batter evenly among the 12 prepared muffin cups, filling each almost to the top. Generously sprinkle the prepared crumb topping over the batter in each muffin cup, ensuring good coverage. Gently pat the streusel down into the batter a little to help it adhere during baking.
9. Bake to Golden Perfection. Place the muffin pan into your preheated oven and bake at 375 degrees F (190°C) for 18-20 minutes. The muffins are done when they have risen beautifully and the streusel crumb topping is golden brown and fragrant. The streusel may spread slightly during baking; if so, you can gently use a spoon to reshape it and tuck it back into the muffins while they are still warm.
10. Cool & Glaze (Optional). Allow the muffins to cool in the muffin pan for 3-5 minutes. This helps them set and prevents them from sticking. Carefully transfer them to a wire rack to finish cooling completely. If you desire the optional maple glaze, whisk the powdered sugar, maple syrup, and milk together in a small bowl or liquid measuring cup until smooth, then drizzle over the cooled muffins.
11. Serve & Store. These gluten-free banana crumb muffins are best enjoyed warm, fresh from the oven. For storage, keep them in an airtight container at room temperature for up to 2 days. For longer storage, they freeze beautifully for up to 1 month. Simply thaw at room temperature or gently warm for a quick treat!

Frequently Asked Questions & Pro Tips for Gluten-Free Muffin Perfection

Achieving bakery-quality gluten-free banana crumb muffins is easier than you think with a few clever tips and tricks up your sleeve. Here’s everything you need to know to make your muffins truly exceptional.

Insider Tips for the Best Banana Crumb Muffins

Our FAVORITE Muffin Liners: There’s nothing more frustrating than having your perfectly baked muffins stick to the paper liners, leaving half the deliciousness behind. That’s why I wholeheartedly recommend these parchment liners. They are truly the absolute best—not only are they affordable and chic, but your muffins and cupcakes will release effortlessly every single time!

Precisely Measure Your Mashed Bananas: While I provide an estimated number of bananas in the recipe, the actual volume of mashed banana can vary greatly depending on the size and ripeness of your fruit. For the most consistent and best results, I highly recommend physically measuring your mashed bananas (e.g., 1.5 cups) before incorporating them into the batter. Using too much or too little mashed banana will directly impact the texture, moisture, and overall success of your banana crumb muffins. Also, take the time to mash them really well until they have a smooth, uniform consistency for the prettiest and most consistent muffin crumb.

If You Have Time: Let The Batter Rest! For an extra-tall rise and an even more tender texture, consider letting your muffin batter rest for 30-60 minutes before baking. This resting period allows the gluten-free flour to fully hydrate and gives the leavening agents more time to activate. The result? Taller, fluffier, and incredibly moist muffins that taste like they came from a professional bakery.

Common Questions Answered

• How do I know if my bananas are ripe enough? Look for bananas with plenty of brown spots and freckles on the peel. They should be soft to the touch but not mushy or black all over. The browner the spots, the sweeter and more flavorful they will be for baking.
• Can I make these muffins dairy-free or vegan? Yes! For dairy-free, simply use a high-quality vegan butter substitute (ensure it’s baking-friendly) instead of regular butter. To make them fully vegan, you would also need to use an egg replacer for the eggs, though results may vary slightly in texture.
• Can I add nuts or chocolate chips? Absolutely! Feel free to customize your muffins. You can fold in about 1/2 to 3/4 cup of chopped walnuts, pecans, or your favorite chocolate chips (dairy-free if needed) along with the mashed bananas.
• How do I store leftover muffins? Store cooled muffins in an airtight container at room temperature for up to 2 days to maintain their freshness and moisture.
• Can I freeze these gluten-free banana crumb muffins? Yes, these muffins freeze wonderfully! Once completely cooled, place them in a single layer in an airtight freezer-safe container or freezer bag. They can be frozen for up to 1 month. Thaw at room temperature or warm gently in the microwave or oven for a fresh-baked taste.

More Gluten-Free Muffin Recipes To Try

Gluten-Free Chocolate Chip Muffins

Gluten-Free Blueberry Muffins

Gluten-Free Lemon Poppy Seed Muffins

Gluten-Free Banana Crumb Muffins Recipe Card

Print

Gluten-Free Banana Crumb Muffins

---

5 Stars







4 Stars







3 Stars







2 Stars







1 Star

No reviews

• Author: Emily Dixon, Sweets & Thank You
• 
  
  Total Time: 40 minutes
• 
  
  Yield: 12 Muffins
• 
  
  Diet: Gluten Free

Print Recipe

Description

These gluten-free banana streusel muffins are a new brunch favorite! Fluffy gluten-free cinnamon banana muffins with cinnamon streusel topping–It’s a double-dose of cinnamon goodness!

---

Ingredients

For The Streusel Topping:

• 3/4 cup (90 grams) gluten-free flour, weighed or scooped & leveled
• 1/4 cup (50 grams) brown sugar
• 1/4 cup (50 grams) granulated sugar
• 1 teaspoon ground cinnamon
• 5 Tablespoons butter, melted

For The Banana Muffins:

• 1 1/2 cup (180 grams) gluten-free measure for measure flour, weighed or scooped and leveled
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup (8 Tablespoons/1 stick) butter, melted
• 1/2 cup (100 grams) brown sugar
• 1/4 cup (50 grams) sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1 1/2 cups mashed ripe bananas (from 3 large or 4 medium bananas)*

Optional Maple Glaze:

• 1–1 1/2 cups (120–180 grams) powdered sugar
• 2 Tablespoon pure maple syrup
• 1 Tablespoon milk (or more, if needed)

Cook Mode

Prevent your screen from going dark

---

Instructions

1. Preheat The Oven & Prep Your Pan. Start by preheating the oven to 375 degrees F. Line a 12-cup muffin pan with parchment paper liners.
2. Make Your Streusel Topping. In a small mixing bowl, combine gluten-free flour, sugar, brown sugar, and cinnamon. Gradually add the melted butter in and use a fork to quickly mix just until small clusters start to form. (Try not to over-mix or it’ll turn to a paste!) Set the crumb topping mixture aside.
3. Mix Up The Dry Ingredients. In a medium bowl, combine gluten-free flour blend, cinnamon, baking soda, baking powder, and salt. Whisk to combine and set aside.
4. Combine The Butter & Sugars. In a large bowl, combine melted butter, brown sugar and sugar. Whisk until the mixture looks like wet sand.
5. Add Eggs & Vanilla. Beat in the eggs, one at a time, then add the vanilla and mix to combine.
6. Stir In Mashed Banana. Add the mashed bananas and stir to incorporate them.
7. Add The Dry Ingredients. Then, add the dry ingredients mixture and use a spatula to gently fold in just until no pockets of dry flour remain.
8. Scoop & Top The Muffins. Scoop the batter into the prepared muffin pan, filling the muffin cups almost to the top. Sprinkle the crumble topping over the muffin batter in each muffin cup, generously covering them and gently patting the crumb topping down a bit into the batter.
9. Bake. Next, bake the muffins at 375 degrees for 18-20 minutes, or until the muffins have risen and the streusel crumb topping is golden brown. The streusel may have spread a bit during cooking. Use a spoon to gently shape the streusel and tuck it back into the muffins.
10. Cool & Glaze (If You Want). Let the muffins cool 3-5 minutes in the muffin pan before carefully transferring them to a wire rack to finish cooling. If desired, whisk the glaze ingredients together in a small bowl or liquid measuring cup and drizzle over cooled muffins.
11. Serve & Store. Enjoy immediately or store in an airtight container for later. Muffins will keep 2 days at room temperature, or 1 month in the freezer.

Notes

• Measure The Banana! For best results, measure your mashed bananas rather than going off of the number of bananas. Using more or less can impact the texture of these muffins. Also, mash them as smoothly as you can for best results. The more even your banana mixture is, the smoother the muffins’ texture will be!
• Gluten-Free Flour. We recommend King Arthur Measure-For-Measure Gluten-Free Flour. If you use another all-purpose gluten-free flour, be sure it contains xanthan gum.
• If You Have Time, Let The Batter Rest. For a taller rise, let the muffin batter rest 30-60 minutes before baking. This gives the flour more time to hydrate and the leavening agents more time to work, which gives you taller, fluffier muffins!

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Muffins
• Method: Oven
• Cuisine: American