These healthy and easy to make gluten free banana oat muffins contain oatmeal and are perfect for breakfast. This baking recipe is made with almond flour and is dairy free. These moist muffins taste just like banana bread!
These gluten free Banana Oat Muffins are the perfect blend of healthy and flavorful, making them an ideal addition to your gluten free breakfast or snack rotation.
Packed with wholesome oats, ripe bananas, and a hint of almond flour, these muffins are naturally sweet, moist, and incredibly fluffy.
The gluten free muffin recipe is easy to follow and yields soft, delicious muffins that are both kid friendly and a great way to use up overripe bananas.
If you are looking for more muffins options you might also enjoy my Gluten Free Blueberry Oat Muffins, my Gluten Free Peanut Butter Banana Muffins, my Gluten Free Chocolate Chip Banana Muffins, or my Gluten Free Cranberry Orange Muffins.
You can find all my breakfast recipes here: Gluten Free Breakfast Recipes
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Why You'll Love This Recipe
- Made with almond flour and oats for a hearty, filling muffin
- Completely dairy free
- Naturally sweetened with banana and a touch of honey
- Great for using up overripe bananas
Ingredient Notes
- The combination of almond flour and gluten free flour gives these muffins a moist, tender crumb, while the oats add heartiness and texture.
- Coconut oil and almond milk keep this recipe dairy free, if you don't need it dairy free, the Notes section already mentions you can swap in butter for the coconut oil.
Ways to Customize This Recipe
Add a handful of chocolate chips or chopped walnuts to the batter for a fun twist. Blueberries also work well folded in gently at the end.
Storage and Freezing
These gluten free banana muffins are best stored in an air tight container. You can leave them on your counter for up to 3 days and then it's best to move them to the refrigerator to keep them fresh.
These muffins also freeze really well. I like to freeze them in individual bags so I have something quick to put in lunches or to take out for breakfast or a snack.
Top Tip
These gluten free banana oat muffins are easy to mix together and really rise into a dense, delicious muffin. With the combination of almond flour and oats they are hardy and keep me satisfied long after breakfast.
Frequently Asked Questions
Yes. Swap the almond flour for about 2 ½ cups of gluten free flour. The muffins will rise a bit more since almond flour is heavier, so you may want to divide the batter into 15 to 16 muffins instead of 12.
Using only oat flour in place of a mixed gluten free flour blend will make the muffins denser and change the texture, they won't be quite as light and fluffy. If you'd like to experiment, try mixing oat flour with your usual gluten free flour blend rather than replacing it entirely.
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Gluten Free Banana Oat Muffins
- Total Time: 45 minutes
- Yield: 12 1x
- Diet: Gluten Free
Description
These gluten free banana oat muffins are moist, fluffy, and made with a blend of almond flour, oats, and ripe bananas. They're completely dairy free and taste just like banana bread in muffin form. Perfect for breakfast, snacking, or packing in lunches.
Ingredients
- 3 medium Bananas, very ripe
- 1 tsp. Vanilla Extract
- 2 large Eggs
- 3 Tbsp. Coconut Oil, melted
- ¼ cup Granulated Sugar
- ¼ cup Brown Sugar
- 2 Tbsp. Honey
- 3 tsp. Baking Powder
- 1 tsp. Sea Salt
- 1 tsp. Ground Cinnamon
- ¾ cup Almond Milk (or your milk of choice)
- 1 ¼ cups Almond Flour
- 1 ¼ cups Gluten Free Flour
- 1 ¼ cups Gluten Free Rolled Oats
Instructions
Preheat oven to 350 degrees. Line a muffin pan with liners and set aside.
In the bowl of your stand mixer beat bananas, vanilla and eggs together. Add melted coconut oil, sugars and honey. Beat 1-2 minutes until ingredients are combined.
In a separate mixing bowl whisk together baking powder, salt, cinnamon, almond flour, gluten free flour and oats. Add almond milk to batter and then add this dry mixture to batter 1 cup at a time mixing until the dry mixture is just blended in. Mix until ingredients are just blended together. Do not over mix or the dough gets tough and doesn't rise as well.
Place batter into a lined 12 muffin pan. The batter will fill all the way to the top of your liners.
Bake at 350 degrees for 30-35 minutes.
Let cool and then store in the refrigerator in an air tight container for up to five days.
If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.
Notes
I use almond milk, but you can use whatever milk you have on hand.
If you don't mind these not being dairy free you can substitute butter for the coconut oil.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
I'd love to hear how these gluten free banana oat muffins turn out for you! Leave a comment and star rating below, and let me know if you try any of the add ins. Don't forget to pin this recipe so you can make it again whenever you have ripe bananas on hand.
Banana Oat Muffins Ingredients
Instructions
These muffins are so easy to make!
Preheat your oven to 350 degrees.
Mix bananas, vanilla and eggs together. Add melted coconut oil, sugars and honey. Mix until blended.
In a separate bowl mix together baking powder, salt, cinnamon, almond flour, gluten free flour and oats. Add almond milk to batter and then add this dry mixture to batter 1 cup at a time mixing until the dry mixture is just blended in. Mix until ingredients are just blended together. Do not over mix or the dough gets tough and doesn't rise as well.
Place batter into a 12 muffin pan. The batter will fill all the way to the top of your liners and the tops will rise quite a bit.
Bake at 350 degrees for 30-35 minutes.
Let cool and then store in the refrigerator for up to five days.
Amanda Kalmbach says
I have made more then enough muffins as a gf momma, but these are hands down the best I've ever made! So fluffy, moist, flavorful and easy to make! I can't wait to try the white cake recipe!!
smallfarmbiglife says
Thank you so much for this sweet comment Amanda! I'm so glad you liked the banana muffins. I hope you like the cake too. I've made the cake with many types of frostings and we always love it. xo, Elaine
Hannah Desgroseilliers says
Are we able to use 2.5 cups of gluten free for rather than using almond flour?
smallfarmbiglife says
Yes, that should work fine. The muffins may rise more since the almond flour is heavier, so you might want to make 15 or 16 muffins with the batter.
Lolita says
could I use oat flour as the gluten free flour? keeping the rest the same.
smallfarmbiglife says
Hi Lolita. In my experience using one type of flour such as oat flour instead of a mixed gluten free flour will make the recipe much more dense and will change the texture of the recipe. Using only oat flour will make this muffins less light and fluffy. ~Elaine
Lolita says
ok thanks, I will try mixing a gf Flour blend with some oat flour, perhaps 50/50- Lolita