Almond Flour Banana Muffins with Cinnamon Streusel (Gluten-Free)

These banana muffins are made with super healthy ingredients like almond flour, maple syrup, coconut oil, and cinnamon! They are paleo and gluten-free, but most importantly they are absolutely delicious! Serve these streusel-topped muffins with a cup of coffee or tea for the perfect cozy breakfast!

four almond flour banana muffins, one cut in half revealing a moist and fluffy center.

When I’m craving a healthy, sweet treat I always turn to these easy almond flour banana muffins. I’ve said this before in previous banana recipes but I’ll mention it again, I like to keep a few ripe bananas in my freezer at all times. You never know when you might need them!

These muffins are gluten-free, grain-free, and refined sugar-free. They are easy to make and ready in less than 45 minutes. You can even add chocolate chips if you like a chocolaty banana muffin!

If you LOVE all things banana bread check out this recipe for Banana Bread Granola!

Ingredients You’ll Need

Here’s everything you’ll need to make almond flour banana muffins with cinnamon streusel: very ripe bananas, eggs, maple syrup, coconut oil, almond flour, baking soda, salt, vanilla, and cinnamon.

almond flour banana muffin ingredients individually portioned on a baking tray

Recipe Step by Step

Step 1. Make the Cinnamon Streusel

Start with the cinnamon streusel so that it can chill and firm up while you make the muffin batter. All you need to do for the streusel is to mix together almond flour, maple syrup, and coconut oil, it’s super simple!

left: cinnamon streusel ingredients in a stainless steel mixing bowl. right: uncooked cinnamon streusel in a bowl.

Step 2. Make the Muffin Batter

Whisk together the wet ingredients then fold in the dry. Portion into a lined muffin tin and top with the streusel.

left: eggs, mashed banana and maple syrup in a mixing bowl: right: almond flour banana muffin batter in a mixing bowl.

Step 3. Bake

Bake for 25-30 minutes until the streusel is golden brown. Allow the muffins to cool completely before serving.

left: uncooked muffins in paper liners. right: uncooked banana muffins topped with cinnamon streusel

FAQs + Expert Tips

Whats the difference between almond flour and almond meal?

Almond flour typically uses blanched almonds (almonds with the skin removed) while almond meal uses almonds with the skin on. You can use either one for this recipe.

Can I add chocolate chips to this recipe?

Yes! To make chocolate chip banana muffins: add 3/4c of chocolate chips to the batter before baking.

Can I freeze almond flour banana muffins?

Yes, you can freeze baked almond flour banana muffins. Let cool completely then store in a plastic ziplock bag in the freezer for up to three months.

How ripe should bananas be for banana bread?

Bananas for banana bread should be mostly black. A few streaks and spots of yellow are ok but to achieve the most flavorful, and moist loaf the bananas should be 75-100% black.
 

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four almond flour banana muffins, one cut in half revealing a moist and fluffy center.

Almond Flour Banana Muffins with Cinnamon Streusel (Gluten-Free)

These banana muffins are made with super healthy ingredients like almond flour, maple syrup, coconut oil, and cinnamon! They are paleo and gluten-free, but most importantly they are absolutely delicious! Serve these streusel-topped muffins with a cup of coffee or tea for the perfect cozy breakfast!
5 from 7 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 12 Muffins
Calories: 315kcal

Ingredients

Banana Muffins

  • 1 1/2 c mashed ripe banana about 4 bananas
  • 2 large eggs
  • 2/3 c maple syrup
  • 1/2 c coconut oil, melted
  • 2 c almond flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp vanilla extract

Cinnamon Streusel

  • 3/4 c almond flour
  • 1 tbsp maple syrup
  • 1 tbsp coconut oil, melted
  • 1 tsp cinnamon

Instructions

  • Preheat the oven to 350 F. Line a muffin tin with paper liners.

Make The Streusel:

  • Place all of the ingredients in a small bowl and whisk together until evenly combined. Put the bowl in the refrigerator for 5-10 minutes while you make the muffin batter.

Make the Muffins:

  • In a large bowl whisk together the mashed banana, eggs, vanilla and, maple syrup. Switch to a wooden spoon or spatula and fold in the rest of the ingredients; almond flour, baking soda, salt, and melted coconut oil.
  • Divide the batter among the lined muffins cups, filling each 3/4 of the way. Top each muffin with a tablespoon of the streusel topping. Bake for 25-30 minutes until the streusel is golden brown. Allow the muffins to cool completely before serving.

Notes

Ingredient Substitutions:
  • Coconut Oil: Olive oil or any neutral oil is fine. 
  • Maple Syrup: Coconut sugar, brown sugar, or honey. 
  • Eggs: For vegan muffins, you can use flax eggs.
 
FAQS + Expert Tips:
  • Can I add chocolate chips to this recipe? Yes! To make chocolate chip banana muffins: add 3/4c of chocolate chips to the batter before baking. 
  • How ripe should bananas be for banana bread? Bananas for banana bread should be mostly black. A few streaks and spots of yellow are ok but to achieve the most flavorful, and moist loaf the bananas should be 75-100% black.
 
Storage + Freezing:
  • Store these muffins in the refrigerator for up to five days or in the freezer for up to three months. 

Nutrition

Calories: 315kcal | Carbohydrates: 25g | Protein: 7g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 31mg | Sodium: 313mg | Potassium: 156mg | Fiber: 4g | Sugar: 16g | Vitamin A: 63IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 1mg
Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!

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