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Vegan Gluten-Free Banana Bread Streusel Muffins
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5 from 5 votes

Vegan Gluten Free Banana Bread Streusel Muffins

These vegan gluten free banana bread streusel muffins come together in just a few simple steps. NO fancy mixing gear, funky gluten-free flour blends, or elusive ingredients necessary. They bake up soft, tender, moist, sweet, and delightful. For a sweeter, "brunchier" muffin, be sure to top them with the optional (but totally delicious) streusel topping. For a lighter muffin, feel free to skip it and keep things ultra simple.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast, Snack
Cuisine: Gluten-Free, plant-based, Vegan
Servings: 12 muffins


Baked Banana Bread Muffins

  • 1 ½ cups (195g) gluten-free oat flour*
  • cup (33g) almond meal
  • ¼ cup (37g) coconut sugar
  • 1 teaspoon aluminum-free baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • 1 cup thoroughly mashed banana (about 2 large ripe, speckled bananas)
  • ¼ cup coconut oil, melted
  • ¼ cup plus 2 tablespoons unsweetened plant-based milk (at room temperature)
  • 2 tablespoons pure maple syrup
  • 2 tablespoons unsweetened applesauce
  • 1 teaspoon pure vanilla extract
  • ¼ cup raw walnuts, chopped (optional)

Optional Streusel Topping

  • ¼ cup plus 2 tablespoons oat flour
  • ¼ cup coconut sugar
  • 2 tablespoons room temperature (i.e., solid but soft) virgin coconut oil
  • ½ teaspoon ground cinnamon


For the Baked Banana Bread Muffins

  • Preheat oven to 350F. Line a muffin tin with parchment paper liners.
  • In a large mixing bowl, whisk together the oat flour, almond meal, coconut sugar, baking powder, baking soda, and sea salt.
  • In a medium mixing bowl, whisk together the mashed banana, coconut oil, plant-based milk, maple syrup, applesauce, and vanilla until smooth.
  • Add the wet ingredients and the walnuts (if using) to the dry mixture, and stir until no dry patches remain in the bottom of the bowl. The batter should be quite thick and almost a bit fluffy.

For the Streusel Topping

  • Add all of the ingredients to a small mixing bowl and use a fork to mash the coconut oil into the dry ingredients until small- to medium-size crumbles form.

To Assemble

  • Spoon the batter into the pan, filling about two-thirds of the way full for each muffin. Use the back of a spoon to gently smooth out the batter. 
  • Sprinkle with the streusel topping (if using). 
  • Bake for 14 to 18 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean with a few moist crumbs at the tip.
  • Let cool for 10 minutes, then carefully remove the muffins from the pan and transfer to a cooling rack to cool completely.
  • Cover and store at room temperature for up to 2 days or refrigerate for up to 4 days.


*Be extra mindful when you're measuring oat flour not to compact it into the measuring cup or you'll end up with dry, dense, or crumbly muffins. Instead, use a whisk or fork to fluff up the flour. Then, use the measuring cup to gently scoop the flour up and use a knife to level off (without compacting).