Gluten Free Cinnamon Muffins with Almond Crumble

These gluten-free muffins are a morning treat for the whole family. The almond crumble adds bits of sweet crunch in every bite!

Serves: 12Prep: 30 minutesCook: 25 minutesTotal: 55 minutesDifficulty: Easy


Serves: 12

Ingredients

  • 2 1⁄4 cups gluten-free, all-purpose baking flour, divided
  • 1 1⁄2 teaspoons xanthan gum (if not already in gluten-free flour)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1⁄2 teaspoon salt
  • 1⁄2 tablespoon and ½ tsp. ground cinnamon, divided
  • 1⁄2 cup granulated sugar
  • 1⁄2 cup butter, softened
  • 1⁄2 cup almond milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1⁄2 cup banana, mashed
  • 1⁄4 cup brown sugar
  • 2 tablespoons butter, melted
  • 1⁄4 cup sliced almonds

Directions

  • Preheat oven to 350°F. Prepare muffin tin with muffin liners.
  • In medium bowl, combine 2 cups flour, xanthan gum, baking powder, baking soda, salt and ½ tablespoon cinnamon.
  • In large bowl, mix together sugar, softened butter, almond milk, eggs, vanilla extract and banana. Slowly incorporate flour mixture into wet mixture. Divide batter evenly into prepared muffin tin.
  • In small bowl, combine ¼ cup flour, brown sugar, ½ teaspoon cinnamon, sliced almonds and melted butter. Sprinkle crumble evenly over muffin batter.
  • Bake 20-25 minutes, until toothpick inserted in center comes out clean.