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Gluten-Free Banana Caramel Muffin

Gluten-Free Caramel Banana Crumb Muffins

These gluten-free Caramel Banana Crumb Muffins are moist and delicious. They are made with mashed bananas, vegan caramel drizzle and topped with a crumbly, sugar coffee cake topping.
5 from 14 votes
Prep Time 10 mins
Cook Time 25 mins
Course Breakfast
Servings 12 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.

Crumb Topping

  • 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.
Keyword allergy-free, Baking, Banana Caramel Coffee Cake Muffins, breakfast muffins, Dairy Free, Gluten Free Baking