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Gluten Free Banana Oat Muffins

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  • Author: Elaine VanVleck
  • Total Time: 45 minutes
  • Yield: 12 1x
  • Diet: Gluten Free


These gluten free Banana Muffins are a favorite in our household. They are easy to make and great to pack in lunches.



3 medium Bananas, very ripe
1 tsp. Vanilla Extract
2 large Eggs
3 Tbsp. Coconut Oil, melted
1/4 cup Granulated Sugar
1/4 cup Brown Sugar
2 Tbsp. Honey
3 tsp. Baking Powder
1 tsp. Sea Salt
1 tsp. Ground Cinnamon
3/4 cup Almond Milk (or your milk of choice)
1 1/4 cups Almond Flour
1 1/4 cups Gluten Free Flour
1 1/4 cups Gluten Free Rolled Oats


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.


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