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