These Caramel Banana Crumb Muffins are gluten, egg, and dairy-free. Additionally, they are the perfect complement to your morning coffee or frothy latte. This post will guide you towards some of the most delicious breakfast muffins you’ve ever had. Made with ripe bananas and homemade vegan coconut caramel (not by me. I’ll talk more about that later), and topped with a brown sugar crumble.
What is one breakfast food that you remember from childhood?
For me, it’s definitely homemade muffins. My mother loves carbs. I guess you could say I get it honest! Over the weekend she was telling me how much she enjoyed my gluten-free snickerdoodle cookies and Peach Crisp for breakfast with her tea. My dad joked about how my mother only made scones and muffins for breakfast. Never normal things like eggs and bacon. She overheard us and was slightly offended because she thought we were accusing her of not feeding us! My mom happened to come over the day Emory and I made these Caramel Banana Crumb Muffins and was able to taste test. The muffins received five gold stars from her. She even took some home to enjoy with her tea the next morning, I assume.
CARAMEL BANANA CRUMB MUFFINS
The vegan coconut caramel and coffee crumble topping are the two wow-factor ingredients in this recipe. So let’s talk a little bit about both of those for a second.
First, I did not make the caramel. I bought it from Awesome Bites Co., one of my favorite, local allergy-friendly bakeshops. I thought about incorporating the actual recipe but after chatting with Jennifer the owner of the shop, she mentioned how tedious making vegan caramel can be. My recommendation would be to buy it from Awesome Bites Co. they offer nationwide shipping!
Next, let’s talk about the crumb topping. It’s insanely delicious and the best part about this recipe is that you will have one cup of leftover crumble. You can totally freeze it and add atop other recipes that call for a deliciously, sweet, and crumbly topping. The ingredients for the crumble are gluten-free flour, brown sugar, and plant-based butter. Mix these ingredients together and set aside to dry. Easy peasy.
The base of the Caramel Banana Crumb Muffins is mashed bananas. Bananas are quite the magical ingredient. Brown, riped bananas come in handy when I make recipes like my scratch Cinnamon Banana Pancakes and Vegan Strawberry and Banana Ice Cream. If I can offer any words of advice to you new bakers out there it would be to freeze your brown bananas!
RECIPE FAQ and NOTES
Will this recipe work with all-purpose flour? Absolutely. You can also add 1 egg in place of the applesauce for muffins that aren’t allergen-free.
Can these muffins be made without vegan caramel? Yes. The Banana muffins topped with the brown sugar crumble are delicious as well.
You have a couple of options regarding how you chose to incorporate the caramel. It can either be added to the muffin base with the other main ingredients or added to the top of the muffins after you’ve filled the muffin cups. In this recipe, the caramel was added to the muffin mix after the cups were filled and before the tops were sprinkled with the crumb topping. I simply dropped a teaspoon on top of each cup and mixed it in with a toothpick. Once the muffins were done, I drizzled more caramel on top.
Once the muffins are done, allow them to cool and rest on a baking rack!
Other Allergen-free muffin recipes:
Thanks for visiting my blog. If you enjoyed this Caramel Banana Crumb Muffins recipe, please share it with your friends and family l and on social media. If you happen to try out this recipe, please tag me on Instagram or in your stories at @blackallergymama. I’d love to share your creations in my stories with credits to you!
Gluten-Free Caramel Banana Crumb Muffins
- 12 cup muffin pan
Banana Caramel Muffin Mix
- 2 Cups Gluten-Free Flour Bob's Red Mill 1 to 1 Baking Flour
- 1 tsp Baking Powder
- 1 tsp Baking soda
- 1/2 tsp salt
- 3/4 Cup Brown Sugar Lightly-Packed
- 3 Ripe Bananas
- 1/3 Cup Vegan Caramel Awesome Bites (Retail)
- 1/2 Cup Applesauce Unsweetened (replaces 2 eggs)
- 1/2 Cup Coconut Oil
Coffee Cake Crumb Topping
- 1 Cup Brown Sugar Tightly-Packed
- 1/2 Cup Sugar
- 2 Tsp Cinnamon
- 1 Tsp Salt
- 1 Cup Plant-Based Butter 2 Sticks, Unsalted and Melted
- 1/2 Cup Gluten-Free Flour Bob's Red Mill 1 to 1 Baking Flour
Banana Caramel Muffin Mix
- Preheat oven to 350 degrees F. Grease or line 12 standard size muffins cups with paper liners.
- In a large bowl, mash the bananas with a fork or potato masher. Add brown sugar, oil, and applesauce. Add the gluten-free flour, baking powder, baking soda, and salt. Mix until combined.
- Pour the batter to the tops of each muffin cup and bake for 25 minutes. As ovens vary, I suggest inserting a toothpick in the middle around the 20-minute mark.
- combine sugars, cinnamon, and salt in a medium bowl. Whisk in melted butter. Add flour and stir using a rubber spatula just until moist. Spread out mixture on parchment paper to dry until ready to use.