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.
Whether you follow a celiac diet or simply enjoy healthier baking options, these muffins are a perfect choice for anyone looking for a nourishing, gluten-free breakfast or snack.
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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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 ½ 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. If you wanted smaller muffins you could make 24 instead. But, let's be honest, the muffin tops are delicious and who wants to miss out on those.
Bake at 350 degrees for 35 minutes.
Let cool and then store in the refrigerator for up to five days.
Supplies
Frequently Asked Questions
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.
More Recipes You Might Enjoy
I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 40% off your first order!
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Gluten Free Banana Oat Muffins
- Total Time: 45 minutes
- Yield: 12 1x
- Diet: Gluten Free
Description
These gluten free Banana Muffins are a favorite in our household. They are easy to make and great to pack 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 minutes.
Let cool and then store in the refrigerator in an air tight container for up to five days.
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: Gluten Free
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.
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