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Banana Crumb Muffins

Banana Crumb Muffins

Grain-Free Banana Crumb Muffins

Grain-Free, Gluten-Free, Dairy-Free, Nut-Free, Paleo

Print Recipe

Recipe adapted from Zenbelly's Banana Bread Recipe

We've all been guilty of leaving a few extra bananas on the counter overnight, but we now present to you the perfect way to use them! These grain-free banana muffins are super easy to make... you only need one bowl and they take less than an hour to whip up. The cinnamon crumb is just the spiced sweet crunch on top!

Yield: 12 muffins

Muffin Ingredients

Topping Ingredients


  1. Preheat the oven to 350°F. Line a standard muffin pan with 12 liners. 
  2. In a large bowl, mash the bananas with a fork  the consistency can range from completely smooth to chunky, depending on your preference.  
  3. Whisk in the eggs, avocado oil, coconut sugar and vanilla extract  
  4. In a small bowl, whisk together cassava flour, baking soda, baking powder, salt, and cinnamon.  
  5. Stir the dry ingredients into the wet ingredients until just combined. Divide the batter among the muffin liners.  
  6. Combine the topping ingredients in a food processor. Pulse until a coarse crumble forms. Sprinkle the crumble over each of the muffins.  
  7. Bake for 25-30 minutes, or until dark golden brown and baked through. Allow to cool for 10 minutes before transferring the muffins to a cooling rack.

    When's the prime time for using bananas in baking?

    For banana bread and muffins, the riper the banana the better! As bananas ripen, their starches convert to sweeter sugars. You can use yellow bananas for your baked goods, but when bananas start to get spotted and brown, they are at their sweetest. That's the perfect timing to make this recipe! 

    If it's not a convenient time to make this recipe when your bananas are ready, no problem! Just peel and freeze in an airtight container. Then all you have to do is let them thaw in your mixing bowl when the time is right!