Gluten-Free Banana Crumb Muffins

Gluten-Free Banana Chocolate Chip Muffin
Are you craving warm banana chocolate chip muffins with a cinnamon and brown sugar streusel topping? If so, try this recipe. You won’t regret it. It’s perfect for a weekend brunch or anytime with a cup of coffee or tall glass of milk. These came out delicious and they didn’t taste “gluten-free”, if you know what I mean.
Baking is a science. When I cook savory foods, I use recipes as a guide. I don’t follow them strictly. I enjoy the freedom I have to interpret recipes and add ingredients and flavors I like or remove those I don’t and make the dish my own. When it comes to baking, I’ve learned, you don’t mess with the ratios. I don’t really love science as it does not allow much of a margin for error, however, I am learning, little by little to adapt really great recipes and make them gluten, peanut and most tree nut free (I sometimes use almonds since we can eat them in our house).

My standards are high. I was just diagnosed with celiac last October so, the memory of gluten-full desserts still resonates on my taste buds.¬†When I eat a treat, I want it to taste good. Not like something is missing or with that strange taste some gluten free desserts have. The recipes I post for baked goods have not only been taste-tested by my family and me but also by friends and extended family who don’t have any dietary restrictions.

That being said, I had some overripe bananas in the house the other day and figured it was time to make some muffins. I searched the web for recipes to use as a guideline and came upon one on that looked great, Banana Crumb Muffins. I was feeling a little lazy so instead of making my own gluten free flour blend, this time I used King Arthur’s multi-purpose gluten free flour. I’m not crazy about using it as a substitute in some of my other recipes but in this one, it was definitely a winner. Other than the flour substitution and adding some chocolate chips, I didn’t have to change anything else. Enjoy these muffins warm, out of the oven. If you don’t have any nut allergies in your house, sub in walnuts for the chocolate chips. I’m sure that would taste great too.

Gluten-Free Banana Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
Banana Muffin with chocolate chips and a cinnamon and brown sugar streusel topping
  • Muffins
  • 1½ cups King Arthur multi-purpose gluten free flour *
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 3 ripe bananas mashed
  • ¾ cup white sugar
  • 1 egg, lightly beaten
  • ⅓ cup butter, melted
  • 1 cup semi-sweet chocolate chips (optional)
  • Streusel Topping
  • ⅓ cup packed brown sugar
  • 2 tbl King Arthur multi-purpose gluten free flour*
  • ⅛ tsp ground cinnamon
  • 1 tbl butter
  • *If you don't have a gluten allergy, use any all purpose flour
  1. Preheat oven to 375 degrees, grease muffin/cupcake pan or line with papers
  2. In a large bowl, mix together 1½ cups flour, baking soda, baking powder and salt
  3. In another bowl, beat together bananas, sugar, egg and melted butter
  4. Stir the banana mixture into the flour mixture until just blended
  5. Fold in chocolate chips
  6. Spoon batter into muffin/cupcake pan (about ¾ full)
  7. In a small bowl, mix together brown sugar, remaining 2 tablespoons flour and cinnamon
  8. Cut in 1 tablespoon butter until mixture resembles crumbs
  9. Sprinkle evenly over all of the muffins
  10. Bake in oven for 18-20 minutes or until toothpick inserted into center of a muffin comes out clean
  11. Serve and enjoy!


  • these are delicious! we made them three days in a row last week. however, i haven’t made them with the crumble yet. i feel like they are sweet with the choc. chips. maybe we will try them with crumble and omit the chips. will keep you posted!

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