Gluten-Free Banana Crumb Muffins with Cinnamon Streusel

This gluten-free banana crumb muffins recipe is my new brunch favorite: soft cinnamon banana muffins topped with a cinnamon streusel for double the cinnamon goodness.

These gluten-free muffins feel like an upgraded coffee cake. They are moist, tender, and perfectly spiced with cinnamon both in the batter and in the streusel topping.

If gluten-free banana muffins and gluten-free coffee cake had a baby, this would be it: fluffy cinnamon banana muffins finished with a crisp cinnamon streusel for texture and a burst of flavor in every bite.

The contrast between the soft crumb and the crunchy streusel is delightful, and the double hit of cinnamon makes these treats irresistible. Below you’ll find everything you need to make them, with helpful notes for the best results.

Here’s what you’ll need to make these gluten-free banana streusel muffins.

Gather Your Ingredients

• Gluten-Free Flour: Use a measure-for-measure gluten-free all-purpose blend that includes a binder such as xanthan gum. Weigh or measure carefully. Avoid swapping in almond or coconut flour for this recipe.
• Baking Soda & Baking Powder: Both help the muffins rise and give them a light texture. Use fresh leaveners for best results.
• Plenty of Cinnamon: Cinnamon goes in both the muffin batter and the streusel topping for a rich, layered spice flavor.
• Kosher Salt: A small amount brightens and balances the sweetness.
• Melted Butter: Butter adds flavor and yields a tender crumb. Use a dairy-free or vegan butter if you prefer.
• Sugar & Brown Sugar: A combination of sugars adds moisture and depth of flavor.
• Eggs: Room-temperature eggs incorporate more easily and help create a uniform batter.
• Vanilla: Enhances the sweetness and complements banana and cinnamon.
• Ripe Bananas: Use bananas that are spotty but not completely black. Mash them thoroughly so the batter is smooth and even in texture.
• Streusel Topping: Made from gluten-free flour, sugars, cinnamon, melted butter, and a pinch of salt—mixed just until small clusters form.
• Optional Glaze: A simple maple glaze made from powdered sugar, maple syrup, and a splash of milk adds a glossy finish and extra sweetness if desired.

How to Make Gluten-Free Banana Muffins with Streusel — Step by Step

The full recipe measurements and the printable recipe card are included below in the recipe card section.

1. Preheat the oven and prepare the pan. Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with parchment liners.
2. Make the streusel topping. In a small bowl combine the gluten-free flour, granulated sugar, brown sugar, and cinnamon. Stir in melted butter gradually, mixing with a fork until small clusters form. Avoid over-mixing or it will become pasty. Set aside.
3. Mix the dry ingredients. In a medium bowl whisk together the gluten-free flour blend, cinnamon, baking soda, baking powder, and salt.
4. Combine butter and sugars. In a large bowl whisk the melted butter with brown sugar and granulated sugar until the mixture resembles wet sand.
5. Add eggs and vanilla. Beat in the eggs one at a time, then stir in vanilla until smooth.
6. Stir in mashed banana. Fold in the mashed ripe bananas until fully incorporated.
7. Add the dry ingredients. Gently fold the dry mixture into the wet ingredients with a spatula just until no pockets of dry flour remain. Do not over-mix.
8. Scoop and top. Divide batter into the prepared cups, filling nearly to the top. Generously sprinkle streusel over each muffin and gently press it slightly into the batter.
9. Bake. Bake at 375°F for 18–20 minutes, until muffins have risen and the streusel is golden. If the streusel spreads during baking, use a spoon to gently tuck it back onto each muffin while warm.
10. Cool and glaze (optional). Cool muffins in the pan for 3–5 minutes, then transfer to a wire rack. If desired, whisk a simple maple glaze and drizzle over cooled muffins.
11. Serve and store. Enjoy warm or at room temperature. Store in an airtight container for up to 2 days at room temperature or freeze for up to 1 month.

FAQ, Tips and Tricks for the Best Gluten-Free Banana Crumb Muffins

Best liners: Use parchment muffin liners to prevent sticking and make cleanup easier.

Measure mashed bananas: For consistent results, measure the mashed bananas rather than relying on a count. Too much or too little banana changes the texture. Aim for a smooth, lump-free mash for the most even crumb.

Let the batter rest (optional): If you have 30–60 minutes, let the batter sit before baking. Resting hydrates the flour and can yield a taller, airier muffin.

Recipe Card

Gluten-Free Banana Crumb Muffins

5 from 1 review

• Author: Emily Dixon, Sweets & Thank You
• Total Time: 40 minutes
• Yield: 12 Muffins
• Diet: Gluten Free