Gluten-Free Banana Bread Crumble Muffins | Refined Sugar-Free

Gluten-Free | Dairy-Free | Refined Sugar-Free | Naturally Sweetened

These Gluten-Free Banana Bread Crumble Muffins are warm, golden, and full of that cozy banana bread smell we all love. They bake up with a soft, bakery-style crumb and a chunky oat and almond crumble topping, giving you that bakery-style comfort in a. The flavour is sweet, comforting, and naturally rich, with ripe banana, vanilla, toasted almonds, and a gentle almond note running through each muffin.

The healthy muffin base is naturally sweetened with extra ripe bananas, coconut sugar, and a touch of maple syrup, giving it a soft caramel-like sweetness without refined sugar. Almond flour and oat flour make the texture tender and satisfying, while olive oil keeps the muffins beautifully moist. A little vanilla and almond extract bring that warm homemade bakery flavour, but the recipe is still simple enough to make in your own kitchen.

And then there is the crumble topping, which is honestly the part that makes these muffins so irresistible. It bakes into golden, slightly crisp clusters with a lovely toasted oat and almond flavour. The coconut sugar adds a gentle caramel taste and a little extra crunch, while sliced almonds and a few sugar-free chocolate chips on top make the muffins look rustic, beautiful, and so tempting.

These healthy muffins are made with simple, real ingredients that let the natural flavour of banana, oats, almonds, and warm vanilla shine through. They feel nourishing and homemade, but still soft, sweet, and special enough to enjoy with coffee or tea.

Why Real Ingredients Make These Muffins Taste Better

Ingredients Needed

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Gluten-Free Banana Bread Crumble Muffins | Refined Sugar-Free

Annie, Healthy Food by Annie

Soft, golden banana bread muffins with a tender bakery-style crumb and a chunky oat almond crumble topping. These muffins are naturally sweetened with ripe bananas, coconut sugar, and maple syrup, with a warm vanilla almond flavour in every bite. They are gluten-free, dairy-free, refined sugar-free, and perfect for breakfast, snacks, or meal prep.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Breakfast, Healthy Dessert, Healthy Snacks

Cuisine Dairy-Free, Gluten-Free, Refined Sugar Free

Servings 6 Jumbo Muffins

Calories 782 kcal

Ingredients

  

Banana Bread Batter

• 3 large ripe bananas mashed
• ¼ cup coconut sugar 50 g
• ½ cup olive oil 120 ml
• 3 eggs
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1 cup almond flour 100 g
• 1 ½ cups oat flour 150 g ( note 1)
• ⅓ cup Sugar-free dark chocolate chips
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp vinegar or lemon juice
• ¼ tsp salt

Crumble Topping

• ¾ cup rolled oats 70 g
• 1/2 cup almond meal or almond flour 56 g
• ¼ cup sliced almonds 25 g
• ⅓ cup melted coconut oil 75 g
• ¼ cup maple syrup 60 ml
• ¼ cup coconut sugar 50 g
• 1 tsp vanilla extract
• ⅓ tsp almond extract
• ½ tsp salt
• Sugar-free dark chocolate chips optional
• 2 tablespoon sliced almonds

Instructions

 

• Preheat the oven

  Preheat the oven to 165°C (329°F). Line a muffin tray with paper liners or lightly grease the muffin cups.
• Make the crumble topping

  In a medium bowl, combine the rolled oats, almond meal or almond flour, sliced almonds, melted coconut oil, maple syrup, coconut sugar, vanilla extract, almond extract, and salt. Mix well until and set aside while you make the muffin batter.
• Mash the bananas

  Add the ripe bananas to a large mixing bowl and mash well with a fork or pastry cutter until soft and mostly smooth.
• Whisk the wet ingredients

  Add the coconut sugar, olive oil, eggs, vanilla extract, almond extract, and vinegar or lemon juice to the mashed bananas. Whisk well until the mixture is smooth and combined.
• Add the dry ingredients and chocolate chips

  Sift the almond flour, oat flour, baking powder, baking soda, and salt directly over the wet mixture. Mix until the batter is smooth and no dry clumps remain. You can also sift the dry ingredients into a separate bowl first, mix them together, then fold them into the wet mixture. Gently fold in the sugar-free dark chocolate chips.
• Fill the muffin cups

  Divide the batter evenly between the prepared muffin cups.
• Add the crumble topping

  Spoon the crumble topping evenly over each muffin. Sprinkle with sliced almonds and sugar-free dark chocolate chips on top.
• Bake

  Bake jumbo muffins for 30 to 35 minutes, or regular muffins for 20 to 25 minutes, or until the tops are golden and a toothpick inserted into the centre comes out clean or with a few moist crumbs.
• Cool

  Allow the muffins to cool in the tray for 10 minutes, then transfer them to a wire rack to cool completely.

Notes

1. You can make your own oat flour at home by adding rolled oats to a high-speed blender or food processor and blending until fine and flour-like. For gluten-free muffins, use certified gluten-free rolled oats or certified gluten-free oat flour.
2. For gluten-free muffins, use certified gluten-free oat flour and certified gluten-free rolled oats.
3. The sugar-free dark chocolate chips are optional. You can sprinkle them on top, or fold a small amount into the batter if you prefer.
4. The crumble topping should look moist and crumbly before baking. If it feels too wet, let it sit for a few minutes so the oats can absorb some of the liquid.
5. Store the muffins in an airtight container at room temperature for 1 to 2 days, or in the fridge for up to 5 days. They can also be frozen for longer storage.

 

Nutrition Facts per Serving:

Nutrition per serving:1 of 6 servings, Calories:782 kcal, Protein:16 g, Carbohydrate:70 g, Net Carb:62 g, Sugars:34 g, Fat:52 g, Saturated Fat:16 g, Fiber:8 g, Sodium:530 mg

 

Nutrition Facts Notes:

✔️ Jumbo bakery-style serving: Each muffin is a large, satisfying portion, ideal as a filling breakfast, brunch treat or substantial snack.

✔️ Refined sugar-free: Sweetened with ripe bananas, maple syrup and coconut sugar, with no white refined sugar or artificial sweeteners.

✔️ Naturally gluten free: When made with certified gluten-free oat flour and rolled oats.

✔️ Higher in fibre: Oat flour, rolled oats, bananas and almond flour provide around 8 g of fibre per jumbo muffin, supporting digestion and helping you stay full longer.

✔️ Rich in healthy fats: Olive oil, almond flour, sliced almonds and coconut oil add satisfying fats that create a moist texture and provide longer-lasting energy.

✔️ Protein-containing snack: Eggs, almond flour and oats contribute about 16 g of protein per jumbo muffin, making these more balanced than many traditional bakery muffins.

✔️ Whole-food ingredients: Made with bananas, oats, almonds, eggs, olive oil, coconut oil and natural sweeteners, with no preservatives or highly processed flour.

✔️ Dairy free

✔️Best for sharing or meal prep:Because these are jumbo muffins, one can also be split into two smaller portions for a lighter snack with approximately half the calories.

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Note: These values are approximate and actual values may vary based on the specific brands or type of ingredients used.

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Keyword Almond Flour Baking, banana bread muffins, banana crumble muffins, healthy banana muffins, oat flour banana muffins