• chef janet

Gluten-Free Banana Muffins

Updated: May 24

These muffins are yummy on their own but I am a huge fan of cinnamon crumble. Top them with a simple sweet glaze and you have a perfectly pretty muffin. I have provided easy substitutions to make these vegan. Enjoy!

Makes approximately 20 muffins


Cinnamon Crumble

¾ c gluten-free flour blend

¼ c brown sugar

¼ c white sugar

1½ tsp cinnamon

¼ tsp xanthan gum

pinch of salt

¼ tsp vanilla extract

5 tbsps melted butter or coconut oil

Banana Muffins

3 ripe bananas

5 Tbsps oil

2 eggs or 2 Tbsps ground flax seed with 6Tbsps warm water

1 tsp vanilla

½ c sugar

1⅔ c gluten-free flour blend

½ tsp baking soda

½ tsp baking powder

½ tsp salt

¾ tsp xanthan gum

1 tsp cinnamon (optional)


Mix 3 Tbsps powdered sugar with 1 tsp water.

Pre-heat the oven to 350 and prepare muffin tins with paper liners

Make the cinnamon crumble:

Mix all of the dry ingredients together in a small mixing bowl and be sure to break up the brown sugar chunks. Add the vanilla and melted butter. Mix until the dry ingredients are moistened.


  1. Combine the dry ingredients (not including the sugar) in a small bowl and set aside.

  2. In a large mixing bowl, mash the bananas until smooth.

  3. Add the oil, eggs, vanilla and sugar and mix well until the sugar has dissolved.

  4. Add the dry ingredients and mix until smooth.

  5. Fill the liners about ⅔ full then top with cinnamon crumble.

  6. Bake 17-20 minutes.

  7. Remove from the tin and cool on a wire rack.

  8. Drizzle with glaze.


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