These gluten-free Banana Crumb Muffins are light, fluffy and full of banana flavor! Made without any dairy, butter or refined sugars, these muffins are both gluten-free and vegan.
What. A. Week.
It’s like the time change not only brought about shorter days but has also brought cold temperatures and lack of motivtion. Seriously guys, even typing this post felt like a drag. All I wanted to do yesterday was curl up on the couch with Opie, the new hot cocoa recipe I’m working on and watch Hallmark Christmas movies all day long. The struggle was real.
Oh who am I kidding – it’s still real! Don’t tell Ninja but I may be recording four Hallmark movies today. Poor guy.
Another current struggle? Wanting carbs all day long. Thanks cold weather!
Which is how these Banana Crumb Muffins came about. Well, cold weather and a few spotty bananas of course.
Side Note – shout out to Joanna Gaines for her new line at Target. I picked up this towel over the weekend and love it! Ninja and I are super depressed that this season of Fixer Upper is the last season but I’m excited to see all the amazing things those two have in store next!
I’m legitimately obsessed with this towel though. It’s huge.
But back to the muffins 🙂
After checking the blog archives I realized that while I have plenty of muffins that contain bananas [like these!], I actually don’t have any plain, bakery style, 100% banana muffins. Well, not so anymore!
As I normally do with my baked goods I opted to keep these Banana Crumb Muffins vegan [mostly because I’ve been using all my eggs for Egg Tacos lately!] but they still turned out super fluffy with just the right amount of crumble. And while some may find it annoying that each bite causes some of the crumb topping to fall everywhere, I personally embrace the mess.
This world is a mess. My life is a mess. I’m a complete mess. Why shouldn’t my muffins be too?
But really – what’s life without a little mess, you know?
Technically though, you can skip the crumb topping if crumbly goodness isn’t your thing. I won’t judge you for it [ I totally will ] but I personally think you’ll be missing out on what makes these Banana Crumb Muffins so special [ hint: it’s the crumb top! ]
Crumb topping or not the banana flavor is amazing, the fluffy texture is incredible and there’s just the right amount of sweetness to make your taste buds sing.
Still, don’t skip the crumb topping. Embrace the mess, people!
Also, slathering one of these Banana Crumb Muffins with peanut butter is a must. Heat it up, slice it in half and slather that baby up. Thank me after you’ve licked your fingers cleaned 😉
Here’s to hoping that my motivation for work, the gym and life in general kicks into gear today. I honestly feel like hibernating the rest of the week. Someone send help.
- For the Muffins:
- 1½ cups gluten-free oat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 3 bananas, ripe and mashed
- ⅓ cup coconut oil, softened
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- For the Crumb Topping:
- ⅓ cup gluten-free oat flour
- ¼ cup gluten-free rolled oats
- 2 tablespoons coconut sugar
- 1 teaspoon cinnamon
- ¼ cup coconut oil, softened
- Preheat the oven to 350 degrees. Line a muffin pan with liners.
- In a small bowl, mix together the topping until crumbly. Set aside.
- In a bowl, beat together the bananas, coconut oil, maple syrup and vanilla until smooth.
- In another bowl, whisk together the oat flour, baking soda, baking powder and cinnamon. Add to the wet ingredients and mix until no lumps remain.
- Fill each muffin tin ¾ way full. Sprinkle evenly with crumb topping. Bake muffis for 20-25 minutes or until toothpick comes out clean.
Has the time change been effecting you?
Muffins – messy or no?