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!
Servings: 12 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
- 3/4 c almond flour
- 1 tbsp maple syrup
- 1 tbsp coconut oil, melted
- 1 tsp cinnamon
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.
FAQS + Expert Tips:
- 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.
Storage + Freezing:
- 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.
- Store these muffins in the refrigerator for up to five days or in the freezer for up to three months.
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