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Two muffins are stacked on top of each other with more muffins and bananas behind them.
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Gluten-Free Banana Muffins

Ridiculously easy, fluffy and indulgent, enjoy these gluten-free vegan banana muffins with a cinnamon-spiced crumble topping.
Course Bread
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 203kcal
Author Marly McMillen

Equipment

Ingredients

Crumble Topping

  • 1 tablespoon vegan butter , softened
  • 2 tablespoons gluten-free flour
  • ¼ cup brown sugar
  • ½ teaspoon ground cinnamon

Banana Muffins

  • 3 ripe bananas mashed
  • ⅓ cup vegan buttermilk (plant-based milk combined with a tablespoon of apple cider vinegar or lemon juice)
  • ¾ cup brown sugar
  • ⅓ cup vegan butter , melted
  • 1⅔ cups gluten-free flour (see note)
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup optional: pecans , chopped
Cups - Metric

Instructions

  • Preheat oven to 375°F/190°C. Prepare muffin pans by lining with papers or spraying with vegetable cooking spray.

For the Crumble Topping:

  • Take a moment to mix the crumble topping ingredients - the vegan butter, gluten-free flour, brown sugar, and cinnamon. Stir well and set aside.

For the Banana Muffins:

  • Mash the bananas in a mixing bowl. Add the buttermilk, brown sugar and melted vegan butter. Stir until well combined and set aside.
    A mixture of mashed bananas and other ingredients are in the bottom of a glass bowl.
  • Now combine the gluten-free flour, baking powder, baking soda, and salt. Stir until well combined. If using, add the chopped nuts to the flour.
  • Make the muffin batter by combining the wet and dry muffin ingredients. Stir until combined (some small lumps are ok).
    Gluten-free flour is being poured into a bowl with the wet ingredients.
  • Distribute the muffins in prepared muffin compartments.
    Batter is being poured into a muffin compartment lined with papers.
  • Then equally sprinkle crumble topping over each muffin, using your hand to gently press it into the batter.
    A hand is placing crumble topping on top of muffin batter in a muffin compartment lined with paper.
  • Place the pan in heated oven and bake for 20 - 22 minutes. Once they're done, remove them from the oven and set aside to cool for a few minutes before devouring.
  • For a dramatic flair, add a drizzle of vanilla frosting (1/2 cup powdered sugar combined with just enough soymilk to make it spreadable).

Nutrition

Calories: 203kcal | Carbohydrates: 38g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 200mg | Potassium: 207mg | Fiber: 3g | Sugar: 22g | Vitamin A: 329IU | Vitamin C: 3mg | Calcium: 66mg | Iron: 1mg