Gluten-Free Dairy-Free Golden Crumble Muffin Recipe
I’m about to brag JUST a little bit; I made this gluten-free dairy-free golden crumble muffin recipe for my fiance’s family this Thanksgiving, and they were an absolute hit! Since his family consists of five million people, I would say these muffins are a definite game-changer.
Now, you might be asking, what is a golden crumble muffin?
Well, I’m glad you asked. This is a delicious recipe I created for my PCOS cysters in mind (you can read more about this syndrome here). While it does contain sugar (not the healthiest of things), it is jam-packed with healthy goodies while still tasting like an oncoming guilt trip is in your near future. The reason I call them ‘golden’ is due to the similarities some of the ingredients have with golden milk.
Golden milk, if you haven’t tried it, is an Indian drink that has been used for years to boost immunity and health. The key ingredients in golden milk consist of turmeric, ginger, and cinnamon. If you want to know more about the benefits of this milk, you can head over to Healthline’s post, where they discuss all the greatness that comes with this drink.
For this gluten-free dairy-free muffin recipe, I tried to follow in a similar pursuit. They are loaded with turmeric, ginger, and cinnamon. For my PCOS cysters out there, these three ingredients help improve insulin resistance as well as have anti-inflammatory properties.
If you want to know more about these fabulous gluten-free, dairy-free golden crumble muffins than just keep reading. OR, if you want some serious dose of sugary sweetness, I have a gluten-free peanut butter chocolate chip cookie recipe that is guaranteed to be a delight anytime/anywhere!
Are you vegan? No worries! You can easily substitute the egg in this recipe for flaxseed meal.
How to make This gluten-free dairy-free golden crumble muffin recipe.
For some reason, muffins have a bad rap for being difficult to make. At least, I always thought this! However, I’m breaking that myth right now. This gluten-free dairy-free muffin recipe is SO easy to make and is incredibly addicting.
Not a fan of crumbles? Well, you might be crazy, but we all are sometimes. However, if you either don’t want a crumble or don’t want that extra step, you can easily take that part out of the equation, and they will still turn out delicious.
Now onto the recipe. First things first, you are going to need some measuring cups, muffin pans, a couple mixing bowls, and a fork or mixing utensil. This recipe will make around 12-16 muffins (depending on your size of tin) and takes a total of about 30 minutes to prep and bake.
For starts, get a mixing bowl and combine gluten-free flour (I use bob’s red mill 1 to 1 gluten-free flour), sugar, baking soda, salt, ground ginger, ground turmeric, and ground cinnamon. Set this aside and get a separate mixing bowl to start mashing your overripe bananas.
Don’t have overripe bananas?
That’s okay! While it is better for taste and texture, you can use ripe bananas as long as you make sure to mash them out. I like to mush them a little with my fingers before taking a fork to thoroughly mash them up. It is okay to have a few lumps in the mix! They will turn out to be yummy bites at the end, just make sure you don’t have too many big chunks in your mixture.
Once your bananas are mashed, add in your eggs, oil, and vanilla extract. Want this to be vegan? Simply switch the bananas for a flaxseed meal.
- A flaxseed ‘egg’ (one flax egg = one regular egg)
- 1 tablespoon ground flaxseed
- 3 teaspoons water
- Mix together before setting in the fridge for 15-30 minutes.
Once everything is mixed, add in your wet ingredients to your dry ingredients. Mix until everything is well incorporated. Now you can set this aside and work on the crumble. If you don’t want this extra step, you don’t have to! This is an additional yummy factor that I personally love, but these muffins are great with or without this step.
For the crumble, simply mix together granulated sugar, brown sugar, cinnamon, gluten-free flour, salt, and solid coconut oil. Not only is coconut oil dairy-free, but, in my opinion, mixes better for a crumble texture. When it comes to a crumble, you don’t want everything too mixed. For that reason, I would suggest only lightly mixing these ingredients with a fork until you get that ‘crumbled’ texture.
Now we can start the bake!
Preheat your oven to 375 degrees Fahrenheit and start oiling your muffin tins. I find it most comfortable to pour a little oil on my hands and massaging it in each muffin tin (however, you do you boo!). Once everything is well oiled, you can start pouring your muffin mixture.
Make sure to only fill each tin about halfway to give it room to grow and expand! If you do too much, the crumble you put on top will melt everywhere. Yes, I know this fact because I did this the first time I created them. We all make yummy baking accidents from time to time.
Once you have your tins filled, add in the crumbles. Lightly sprinkle each one on top, making sure to ever so gently press into the top of the muffin mixture. This added step just helps them from going all over the place when cooking.
Now you can get those delicious gluten-free dairy-free muffins into the oven. Cook for 15-20 minutes or until you can put a toothpick in the middle and have it come out clean. Once they are done, let them cool in the muffin tin for a few minutes before transferring to a wire rack for a full cool down session.
And that’s it!
They truly are so easy to make and are a healthy, delicious, and great snack for the morning, noon, or night. I promise you will love these after the first bite. This recipe is also an excellent base for any other muffin you might want to make. Craving simple banana nut muffins? Take out the spices and crumble and add in some walnuts. It’s as easy as that!
Let me know in the comments below or over at my contact page what you think of this gluten-free dairy-free muffin recipe. What is your favorite dessert recipe? If you could have one dessert for the rest of your life, what would you choose? I’m not going to lie, I might pick these (although in that case, I would overload them with chocolate).
Gluten-Free Dairy-Free Golden Crumble Muffins
- Mixing Bowls
- Measuring Cups
- Muffin Tins
- Fork or Stirring Utensil
- 1½ cups Gluten-free flour I use Bob's Red Mill 1 to 1
- ½ cup Brown sugar
- 1 tsp. Baking soda
- 2 tsp. Salt
- 1 tsp. Ground ginger
- 1 tsp. Turmeric
- ½ tbsp. Cinnamon
- 3 medium Overripe bananas
- 2 large Eggs Can substitute flaxseed meal
- ¼ cup Olive oil
- 1 tsp. Vanilla extract
Crumble Topper *optional*
- 2 tbsp. Granulated sugar
- ¼ cup Brown sugar
- 1 tsp. Cinnamon
- ¼ cup Gluten-free flour
- ¼ tsp. Salt
- ¼ cup Solid coconut oil
- Combine flour, sugar, baking soda, salt, ground ginger, turmeric, cinnamon, and salt in a mixing bowl. Set aside.
- In a separate bowl, mash overripe bananas. Add in eggs, oil, and vanilla extract.
- Stir wet ingredients into dry ingredients.
- Fill greased muffin tins half full. Top with crumble if using before putting in the oven.
- Bake at 375° Fahrenheit for 15-20 minutes or until a toothpick is inserted and comes out clean.
- Allow cooling for 5 minutes before transferring to a wire rack to fully cool. Enjoy!
Crumble Topper *optional*
- In a separate mixing bowl, combine granulated sugar, brown sugar, cinnamon, gluten-free flour, salt, and coconut oil.
- Lightly mix together with a fork until you reach desired 'crumble'.
- Once muffin batter is in the pans, lightly spread the crumble on top, gently pressing on top of the batter.
- 1 Flaxseed ‘egg’ = 1 Regular egg
- 1 tbsp. ground flaxseed
- 3 tbsp. water
- Mix in bowl and set in fridge for 15-30 minutes before using.
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**While I do research and find reliable information to share for each article, I am by no means a professional. Make sure to speak with a healthcare professional before changing anything in your health. Also, I do have affiliate links that, if used, will give me a small commission. While I do make a profit, I will never share a product/service that I do not 100% stand behind.