Banana & Blueberry Crumble Muffins

I love a good muffin. Especially banana.
However, gluten-free muffins can end up being.. well.. “special” to say the least. I’ve made many a rubber muffin in the past. I was therefore not expecting much from these, considering I was experimenting with my own flour blends too! Since I’ve posted a recipe, you can guess these were a gluten-free, vegan banana success (Internal hooray!)

Since I started baking for my job, I slowly stopped baking for my own consumption. I’ve 100% got out of the swing of baking vegan and gluten-free, which was a bit of a skill in itself. It’s often filled with disappointment and sunken cakes, but it makes the good ones even better.

I’m not gluten intolerant, yet I much prefer consuming non gluten products and use them where I can, plus mumma can eat them that way!

So today, I reminisced about crumble-y topped muffins I used to make, while finding myself handing over my debit card to the card machine and putting the bananas and blueberries into my bag. Oh. My days events were in order.
I used Brown Rice Flour, Potato Starch and Cornflour(starch) for the flour mix to these beauties. You can probably see why I thought they’d come out like a banana flavoured rubber.
Not only did I manage these without gluten, eggs or dairy, but I also did it with unrefined sugars. Genius? I think so.

Enough of this though, get cooking fellow bakers…

Banana & Blueberry Crumble Muffins (GF & Vegan)
Prep time
Cook time
Total time
Soft & fluffy banana muffins, sweet but sharp bursting blueberries and crunchy almond crumble topping. You wouldn't guess these were Vegan, Gluten-free and no refined sugars!
Recipe type: Breakfast, Snack, Sweet
Cuisine: Gluten-free, Vegan, Baking
Serves: 6 large or 12 small
  • ¾ cup plus 1 tbsp brown rice flour
  • ½ cup plus 1 tbsp potato starch
  • ⅛ cup cornflour
  • 1 tsp xanthan gum
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • pinch salt
  • 1 tsp almond extract
  • 3 large mashed bananas
  • ⅓ cup maple syrup
  • 2 Tbsp Rapeseed Oil
  • 1.5 Tbsp Apple Cider Vinegar
  • ½ cup blueberries
  • ⅛ cup brown rice flour
  • ⅛ cup coconut sugar or brown sugar
  • ⅛ cup finely chopped almonds
  • ⅛ cup almond butter
  1. Pre-heat the oven 180C/350F/Gas Mark 4. Either line your a muffin tin with cases or spray a silicone muffin pan with oil.
  2. For the crumble, mix all the ingredients expect the blueberries together with a fork or your hands to make a crumbly texture. Add half the blueberries, mix in and set aside.
  3. For the muffins, whisk the dry ingredients together and make a well in the centre.
  4. In a separate bowl, whisk together all the wet ingredients and pour into the flour mixture and stir to combine.
  5. Spoon into the muffin holes evenly.
  6. Push the reserved blueberries into the mixture slightly, then sprinkle over the crumble evenly
  7. Put into the oven and leave for 25 - 30 mins. Make sure a cocktail stick comes out clean to ensure they're cooked. (If you're making smaller muffins, check after 15-20 mins)
  8. Cool on a wire rack, or scoff it immediately


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