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gluten free banana cream muffins
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Gluten Free Banana Pudding Muffins

Classic banana pudding meets muffin to make these soft and moist banana pudding muffins. They're fully gluten free, dairy free, and refined sugar free for a healthy banana dessert!
Course Dessert, Snack
Cuisine American
Keyword banana bread, dairy free, gluten free, refined sugar free
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 14 muffins
Author Victoria Faling

Equipment

Ingredients

Banana Muffins

  • 1 ½ cups 1:1 gluten free flour
  • ½ cup tigernut flour or almond flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 3 large bananas
  • 2 eggs
  • ¼ cup olive oil
  • ¼ cup applesauce or yogurt
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract

Crumble Topping

Banana Pudding

  • 1 banana mashed
  • 4 ounces (dairy free) cream cheese
  • 1 egg yolk
  • 1 tablespoon coconut sugar
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 425F. Line a muffin tin with cupcake liners.
  • If caramelizing the bananas, heat a large frying pan on medium heat and add 1 tablespoon of coconut oil. Cut banana lengthwise and sprinkle with a little coconut sugar then fry in the coconut oil for a couple minutes on each side until golden brown and soft. Pour into a separate bowl to cool. Alternatively, you can skip this step and just mash the bananas
  • For the crumble, mix all ingredients together in a medium bowl until you get a wet sand texture that holds together when pinched. Set aside.
  • For the cream cheese filling, beat together all of the ingredients until smooth in a small bowl. Place in the fridge until ready to use.
  • For the banana muffins, whisk together the dry ingredients in a medium bowl.
  • Beat together the eggs, oil, maple syrup, applesauce, and vanilla on medium speed in a large bowl with an electric mixer or in a stand mixer until combined. Add the caramelized bananas and mix to combine.
  • Add the flour mixture to the wet ingredients and mix on low speed until just combined.
  • Use a large cookie scoop to divide batter into the muffin cups to about ⅔ of the way full. You will probably need to bake in two batches as this recipe makes 14 muffins.
  • Put banana pudding mixture into a piping bag. Push the tip of the bag into the center of each muffin and squeeze until the muffin has expanded to the top of the muffin tin. Repeat for each muffin.
  • Crumble the streusel evenly over the top of each muffin. Bake in the preheated oven for 5 minutes then drop the temperature to 350F and bake for another 15-20 minutes until a toothpick inserted at the side of the muffin (not into the middle where the pudding is) comes out with a few crumbs on it and the tops of the muffins are golden brown.
  • Let the banana muffins cool in the pan for 10-20 minutes before removing to a wire rack to finish cooling.