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Gluten-Free Banana Oat Muffins

gluten free banana oat muffins

Enjoy delicious gluten free banana oat muffins made with ripe bananas, oat flour, and oatmeal for a moist, flavorful treat! These dairy free banana muffins are perfect for breakfast or a snack, combining the goodness of oats in a gluten-free banana muffin recipe you’ll love.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Gluten-free
Calories: 124
Ingredients Method

Ingredients
  

  • 3 medium bananas ripe, mashed
  • 1 cup gluten-free oats provides texture and fiber
  • 1 cup oat flour binds the muffins and keeps them gluten-free
  • 1/2 cup almond flour adds moisture and flavor
  • 1/4 cup coconut sugar natural sweetness
  • 1/2 cup almond milk keeps the muffins dairy-free and moist
  • 1 tsp gluten-free baking powder helps the muffins rise
  • 1 tsp vanilla extract adds flavor
  • 1/4 tsp salt adds flavor
  • 1/4 tsp salt enhances flavor balance
  • Optional 1/2 cup mix-ins (chocolate chips, nuts, etc. - for added flavor or texture)

Method
 

  1. Preheat your oven to 190°C (375°F). Grease a 12-cup muffin pan or line it with muffin liners.
  2. In a large mixing bowl, mash the ripe bananas until smooth.
  3. Add the oat flour, oats, almond flour, coconut sugar, baking powder, and salt to the bowl. Stir until well combined.
  4. Pour in the almond milk and vanilla extract. Gently mix until you achieve a thick, pourable batter.
  5. Fold in any optional mix-ins like chocolate chips or nuts if desired.
  6. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. Serve warm or store for later.