Crumb-Topped Banana Oatmeal Muffins: Gluten Free & Delicious
These banana oatmeal muffins make the perfect on-the-go breakfast or healthy snack. Topped with a crumb topping, these moist muffins are ones you'll want to keep on hand!
Servings: 12 muffins
Calories: 193kcal
Ingredients
Muffins
- 150 grams gluten free oats about 1 ½ cups
- 125 grams oat flour about 1 ¼ cups
- 100 grams granulated sugar about ½ cup
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 1 large egg
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 3 bananas mashed
Crumb Topping
- 50 grams gluten free oats about ½ cup
- ¼ teaspoon cinnamon
- 2 Tablespoons brown sugar
- 2 Tablespoons vegan butter softened
Instructions
Muffins
- In a large bowl, add the oats, flour, sugar, baking powder, baking soda, salt, and cinnamon. Mix well until fully combined.
- In a small bowl or measuring cup, mix the egg, oil and vanilla together.
- Add the wet ingredients to the dry ingredients and mix for 30 seconds until fully combined and a thick batter forms.
- Add bananas and mix until fully combined.
- Preheat the oven to 375F. Spray a 12 cup muffin tin with cooking spray.
- Portion batter into the pan.
Topping
- In a small bowl add the gluten free oats, cinnamon and brown sugar. Mix until combined.
- Use a pastry blender and cut in the butter.
- Top each muffin with 2 small spoonfuls of crumb topping.
- Bake for 18 - 20 minutes or until a toothpick tests done.
- Let muffins cool in the tin for 5 minutes.
- Remove from the pan to a wire rack to finish cooling.
Notes
- Make sure to use certified gluten free oats. Bob's Red Mill is a good choice.
- Amaranth flour or almond flour may be used in place of the oat flour.
- As a substitute for the sugar, Swerve sweetener may be used.
- As a substitute for the egg, a chia or flax egg may be used.
- Melted coconut oil may be used for the vegetable oil.
- These muffins do not need to rest for the typical, 30 minute rest time.
- Store these muffins in a container or plastic bag for up to 2 days at room temperature.
- Freeze for longer storage. Defrost each muffin in the microwave for 30 seconds to 1 minute.
