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Gluten Free Banana Streusel Muffins

The perfect breakfast muffin, Gluten-Free Banana Streusel Muffins! They whip up quickly in a high powered blender making it so that you only dirty two dishes! Because who’s got time for dishes?

However, if you don’t have a high powered blender, you can use oat flour (1:1) and blend the ingredients with a hand mixer. 

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GF Banana Streusel Muffins instantloss.com

These Banana Streusel muffins are made with rolled oats. All oats are gluten-free but make sure you buy certified gluten-free oats if you have celiacs disease as the oats can be processed in a facility that also processes gluten. 

Streusel Muffins instantloss.com
Behind the scenes

For more gluten-free muffins click here!

If you make this recipe please share a link to the recipe online and tag me (@instantloss)! I love to see what you are cooking up in your kitchen!

Start Here Before/After instantloss.comBrittany Williams has taken the weight loss world by storm with her best-selling Instant Loss Cookbook. After reaching a peak weight of 260 pounds and spending a lifetime struggling with obesity, yo-yo dieting, autoimmune diseases, and chronic fatigue, Brittany changed her relationship with food and lost an astonishing 125 pounds in a year through diet alone.

Brittany’s latest book, Instant Loss Eat Real, Lose Weight shows how to make this a sustainable lifestyle with kid and family-friendly meals—from Strawberry Shortcake Oatmeal to Cowboy Chili to Easy 2-Minute Pork Chops. Members of her growing community have reported losing 50 and even 100 pounds themselves! This cookbook will help others achieve similar success with simple, delicious meals, nearly all ready in 30 minutes or less.

5 from 6 votes

Gluten Free Banana Streusel Muffins

Print Recipe


  • 4 large eggs
  • 2 small to medium bananas
  • 1/4 cup 100% pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 2 cups gluten free rolled oats or oat flour
  • 1/4 cup coconut sugar
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon fine sea salt
  • 1/2 cup pecans or walnuts

Streusel Topping

  • 1/4 cup pecans or walnuts
  • 3 tablespoons coconut sugar
  • 2 tablespoons cassava flour
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon ground cinnamon


  • Preheat oven to 350°F. Grease a 12 cup muffin pan with cooking spray of choice. Set aside.
  • Place all of the muffin ingredients, except for the pecans, in the order listed, in a high powered blender. If you do not have a high powered blender you can use oat flour instead of rolled oats and mix the ingredients together with a hand mixer. Blend for 60 seconds or until a smooth batter forms. Stir in the pecans or walnuts.
  • Fill the muffin cups 3/4ths full with the batter, dividing it evenly amongst the cups. In a small bowl combine all the streusel ingredients. Sprinkle over top of each batter filled muffin cup. 
  • Place the pan inside the preheated oven and bake for 16 minutes or until a toothpick is inserted and comes out clean. Let cool for 5 minutes before running a butterknife along the sides of the muffin cups, carefully remove each muffin and serve warm.


Recipe Notes:
The streusel topping is completely optional, it elevates the recipe, but they're great without it too! 
Servings: 12


  1. 5 stars
    Made these today and they turned out AMAZING!!!!! There were perfectly sweet but not too sweet at all, so easy to make, and were delicious. I didn’t use cassava for the topping, but coconut flour instead. Did not want to open a bag of cassava for such a small amount. I did make the topping in my blender after I made the muffin batter. Just rinsed it quickly, pulsed the ingredients real quick and bam! Done. Thank you for another winner!

  2. Can I use an alternative sugar for the strusel? I’m going to use stevia in actual muffins but am not sure i want to use it in the topping

  3. 5 stars
    I chose to make these into mini muffins instead (only cooked 10 min) and they turned out amazing! They were incredibly easy to make on a busy school morning, too. I just prepped the dry ingredients the night before. My entire family loved them! Thank you!!

  4. 5 stars
    My husband (who does NOT eat healthy & had a massive sweet tooth) LOVES these muffins! They are now a staple in our house! Soooo good with coffee, too. Unbelievable delicious – thank you, Brittany!

  5. Clarification please? The recipe states to use 2 cups gluten free rolled oats or oat flour. 2 cups of oats blended would in no way equal 2 cups oat flour. What amount of oats would I use in my vitamix to make this recipe without needing to make the oat flour first?

    1. Hi Jennifer,
      Thanks so much for reaching out. It’s the same, blended or not blended the amount of rolled oats is the same.

  6. 5 stars
    Delicious! Made these today and they are a new favorite for sure! Mine did require an additional five minutes of baking.

  7. 5 stars
    Just made these! Wow…so delicious. I think next time I will skip the strudel topping and just sprinkle with pecans and maybe a few dairy free chocolate chops instead – or maybe just the nuts. I didn’t put the nuts in the muffins, just on the top. Really great though…I am so glad i found my way to this website. Between this and the Facebook group, it is absolutely changing my life in such a positive way. Thank you Brittnay, I am so grateful to you for sharing your journey to health, it has been so inspiring to me to believe that I can do this too!

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