Mashed banana, buttermilk, and maple crystals whisk into a spiced batter of gluten-free flour, cinnamon, and freshly grated nutmeg, baked with a buttery topping of maple crystals and whole rolled oats.
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Preheat oven to 350° F.
In large bowl, whisk together flour, soda, powder, salt, cinnamon, and nutmeg.
In separate medium bowl, whisk together butter, maple crystals, egg, mashed bananas, vanilla extract, and buttermilk.
Whisk wet ingredients into dry. Fold together, making sure to scrape bottom of bowl to mix well. Pour dough into prepared muffin molds.
In small saucepan, melt butter for crumble. Combine butter, maple crystals, and rolled oats in bowl. Transfer crumble to top of bread.
for 30-45 minutes , or until toothpick inserted into center of loaf comes out clean. Remove from oven and allow to rest in pan for 15 minutes , before inverting onto wire rack to cool completely.
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