Gluten-Free Vegan Banana Gingerbread Crunch Muffins

Tender, fluffy, gluten-free and vegan banana muffins infused with gingerbread flavor from molasses and warming spices. Finished with a crunchy streusel topping for the perfect sweet bite.

Meet BANANA GINGERBREAD CRUNCH MUFFINS—my simple, cozy way to bring gingerbread vibes to chilly mornings. These muffins blend ripe banana with molasses and a mix of spices for a rich, seasonal flavor without dairy or gluten.

These muffins get their gingerbread character from molasses plus cinnamon, ginger, cardamom, and nutmeg. A blend of oat and almond flours keeps the texture tender and moist while keeping the recipe naturally gluten-free. I prefer the combo because oat flour alone can be a bit dense, and almond flour by itself can be too light—together they give a perfect balance of spring and softness.

They’re light and springy, quick to prepare (one bowl, six base wet ingredients plus spices), and come together in about 30 minutes—ideal with a latte for breakfast or as a cozy snack.

If you want to add a bit of warmth and comfort to your mornings, these muffins are an easy and satisfying option.

Try them and share feedback in the comments or tag a photo—I love seeing how these recipes turn out in your kitchen.

Happy baking!

Banana Gingerbread Crunch Muffins

Yields: 10 muffins

Time: 30 min

Ingredients

Muffins:

• 3 large or 4 small overripe bananas (very spotted is best)
• 1/3 cup virgin coconut oil, melted
• 1/4 cup molasses
• 2 tablespoons coconut sugar, sucanat, or organic cane sugar
• 1 teaspoon vanilla extract
• 1 cup oat flour*
• 1/2 cup blanched almond flour**
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cardamom
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Crunch topping:

• 2 tablespoons coconut sugar, sucanat, or organic cane sugar
• 2 tablespoons oat flour
• 1 tablespoon virgin coconut oil, solid or room temperature

Instructions

1. Preheat oven to 375°F (190°C). Line a 10-cup muffin tin with paper liners.
2. In a large bowl, mash the bananas until mostly smooth. Stir in melted coconut oil, molasses, sugar, and vanilla until combined.
3. Add oat flour, almond flour, spices, baking powder, baking soda, and salt. Stir until the batter is evenly mixed, then divide evenly among the 10 muffin cups (a 1/4-cup scoop works well).
4. Make the crunch topping by combining the sugar, oat flour, and solid coconut oil in the empty mixing bowl. Mix with a fork or spoon until crumbly, then pinch small amounts and sprinkle over each muffin.
5. Bake 16–18 minutes, or until a toothpick inserted near the center comes out clean. Let the muffins cool in the pan for at least 10 minutes before carefully removing to a wire rack to finish cooling. These are delicate warm, so handle gently. Store leftovers in a sealed container at room temperature for up to 4 days.

Notes

*Oat flour can be made by pulsing rolled oats in a food processor or blender until they reach a fine, flour-like texture. About a heaping cup of oats yields roughly 1 cup of oat flour.

**Use blanched almond flour (finely ground) rather than almond meal for a lighter texture. If preferred, you can substitute more oat flour, or use 1 1/2 cups white whole wheat flour in place of both oat and almond flours for a whole wheat version.