Go Back
Close-up of gluten-free banana bread crumble muffins with golden oat almond crumble, toasted sliced almonds, and sugar-free chocolate chips. These soft, moist, and delicious banana muffins are dairy-free, refined sugar-free, naturally sweetened, full of cozy banana bread flavour, and perfect for a healthy homemade snack or breakfast.

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.
Note: These values are approximate and actual values may vary based on the specific brands or type of ingredients used.
Keyword Almond Flour Baking, banana bread muffins, banana crumble muffins, healthy banana muffins, oat flour banana muffins
QR Code linking back to recipe