Almond Flour Banana Streusel Muffins

Banana Muffins with Streusel Topping on a plate.

Almond Flour Banana Streusel Muffins

Made with almond flour and a minimal amount of sweetener, these banana muffins are a healthy snack for those with gluten sensitivities. They're fluffy and moist with a crispy streusel topping.

Course Breads and Muffins

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 248kcal

Author Elaine

Equipment

12-cup muffin tin
spatula
mixing bowls
parchment baking cups (large)

Ingredients

Maple Walnut Cinnamon Streusel

¼ cup almond flour
1 teaspoon ground cinnamon
½ cup walnuts, finely chopped
1 pinch sea salt
2 tablespoons granulated sweetener, Monkfruit, coconut sugar or brown sugar
1 tablespoon pure maple syrup

Banana Muffins

3 medium bananas, overripe
¼ cup granulated sweetener, Monkfruit, coconut sugar, or granulated sugar
¼ cup coconut oil, or butter, melted and cooled
2 large eggs
1 tablespoon pure vanilla extract
2 cups almond flour, fine
½ cup tapioca starch, also called tapioca flour
2 teaspoons baking powder, gluten-free, if necessary
½ teaspoon sea salt or Kosher salt

Instructions

Preheat the oven to 350°F. and line a 12-cup muffin tin with parchment or silicone liners.
Make the streusel topping first. Combine all streusel ingredients in a small bowl and set aside.
In a medium bowl, mash the bananas until no lumps remain, then whisk in the sweetener, melted butter or oil, eggs and vanilla extract.
In a large bowl, whisk the almond flour, tapioca starch, baking powder and salt.
Add the wet ingredients to the dry ingredients, using a spatula to combine until no traces of flour remain.
Transfer the batter to the muffin pan, dividing it equally. Sprinkle the streusel topping evenly over the top, pressing it down gently.
Bake for 19-21 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Let the muffins cool in the pan for 5 to 10 minutes, then carefully transfer them to a wire cooling rack to cool completely.

Notes

These gluten-free banana muffins will stay fresh at room temperature for a day or two. For longer storage, place them in a covered container in the fridge.

They freeze well, too. Store them in an airtight container in the freezer for up to three months.

Nutrition