Healthy Banana Crumb Muffins Recipe

Enjoy these rich, nutritious banana crumb muffins with a buttery, dairy-free cinnamon streusel. Made with oat and almond flour, maple syrup, and the nicest crumb ever.   


Banana Muffins: – 2 egg – 2 large spotty ripe bananas, (1 cup mashed) – ¼ cup real maple syrup – 1 tbsp melted coconut oil – 1 tsp vanilla extract – 1 cup almond flour, spooned & leveled – 1 cup homemade oat flour*, spooned & leveled – 1 ½ tsp ground cinnamon – 1 tsp baking powder – ½ tsp baking soda – ¼ tsp salt, optional Crumb topping: – ¼ cup homemade oat flour* – 1 tsp ground cinnamon – 2 tbsp coconut sugar – 2 tbsp melted coconut oil


A muffin tray should be lined and the oven preheated to 350°F. Skip this step if using store-bought oat flour.   

Step 1

Add 1.5 cups rolled oats to a blender. Blend the oats for 20–60 seconds to get a fine flour. Next, measure 1 cup of flour and reserve ¼ cup for the crumble topping.

Step 2

Mix almond flour, oat flour, cinnamon, baking powder, baking soda, and salt in a small basin. Put it aside.  

Step 3

Mix mashed bananas, eggs, maple syrup, coconut oil, and vanilla in a large basin. Mix the dry ingredients until no flour lumps remain.  

Step 4

Divide the batter evenly between muffin cups and top with crumb topping. Bake 20–25 minutes until a toothpick comes out clean. Enjoy the muffins after cooling!  

Step 5

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