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 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.
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.
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Ingredients
- Bananas
- Vanilla Extract
- Eggs
- Coconut Oil
- Granulated Sugar
- Brown Sugar
- Honey
- Almond Milk
- Baking Powder
- Sea Salt
- Ground Cinnamon
- Almond Flour
- Gluten Free Flour
- Gluten Free Rolled Oats
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.
If you like this recipe you might also enjoy:
Gluten Free Blueberry Oat Muffins
Gluten Free Chocolate Chip Banana Muffins
Gluten Free Cranberry Orange Muffins
Gluten Free Blackberry Oat Muffins
Gluten Free Apple Carrot Muffins
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 25% 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
