• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Craving California

  • Home
  • Recipes
    • Dinner
    • Healthy Recipes
    • 30 Minutes or Less
    • Chicken and Turkey
    • Fish and Seafood
    • Beef
    • Pasta
    • Pork
    • Appetizers
    • Breakfast
    • Salads
    • Sides
    • Dessert
  • About
  • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • Recipes
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Category Home » Dessert » Almond Flour Banana Muffins with Cinnamon Streusel (Gluten-Free)

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

    Published: Jan 21, 2021 by Leigh Anderson · This post may contain affiliate links

    Jump to Recipe Print Recipe

    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 ¾c 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.
     

    Check Out More Great Recipes:

    • Oat Flour Buttermilk Pancakes
    • Gluten-Free Apple Crisp
    • Double Chocolate Scones
    • Salted Dark Chocolate Banana Bread
    • The Best Gluten-Free Pumpkin Bread
    • Banana Bread Granola with Brown Butter and Maple Syrup

    I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

    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
    Author: Leigh Anderson

    Ingredients

    Banana Muffins

    • 1 ½ c mashed ripe banana about 4 bananas
    • 2 large eggs
    • ⅔ c maple syrup
    • ½ c coconut oil, melted
    • 2 c almond flour
    • 1 tsp baking soda
    • 1 tsp salt
    • 1 tsp vanilla extract

    Cinnamon Streusel

    • ¾ 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 ¾ 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 ¾c 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!
    « Bucatini Cacio e Pepe
    Mango, Pineapple, and Spinach Smoothie »

    Reader Interactions

    Comments

    1. Ann

      February 10, 2021 at 1:41 pm

      5 stars
      Love these muffins. Great banana flavor. Delicious!

      Reply
      • Leigh Hyatt Anderson

        February 13, 2021 at 8:57 am

        5 stars
        I’m so glad you liked them!

        Reply

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    photo of Leigh Anderson on a green and white background.

    Welcome to Craving California!

    I'm so glad you're here. My name is Leigh and this is my food blog where I share California inspired recipes and tons of tips and tricks for better home cooking!

    Learn more about me →

    A bowl of green pasta. Title: "spring things" "pea pesto pasta"

    What's for Dinner:

    • Sheet Pan Chicken Tacos Al Pastor
    • Creamy Calabrian Chili Bolognese
    • Short Rib Ragù with Pappardelle
    • The Perfect Fall Pasta with Delicata Squash, Pancetta, and Goat Cheese
    A platter of snap pea salad. Title: "spring things" "snap pea salad"

    Winner Winner Chicken (and Turkey) Dinner:

    • Mexican Grilled Chicken Marinade–Perfect for Tacos, Fajitas, Burritos and More!
    • Jalapeño-Cheddar Chicken Smash Burgers
    • Yogurt Marinated Chicken with Harissa and Garlic
    • Spring Chicken and Dumplings

    Featured In:

    Shop:

    Footer

    ^ back to top

    Follow

    • Instagram
    • Pinterest
    • Facebook

    About

    • Learn more about Craving California
    • Privacy Policy

    Contact

    • E-mail

    Copyright © 2020 Craving California

    Privacy Policy