Gluten-Free Recipes

Gluten Free Banana Oat Muffins

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

a gluten free banana oat muffin on a white plate next to a mug of tea.

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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 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

How should I store my banana muffins?

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.

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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

Print Recipe

Description

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

Ingredients

Scale

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

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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.

Gluten Free Cheesy Pinto Beans

This easy recipe for gluten free cheesy pinto beans is delicious as a dip with tortilla chips or in your bean burritos. This bean dip recipe is baked with cheese on top and served hot. It is a Mexican style bean dish full of flavor and spices.

I like to serve this dish hot right of the oven, but bean dip recipe is also delicious cold out the refrigerator the next day too. If the dip is a bit too thick the next day you can add 1 tablespoon olive oil and reheat to make the dish creamy again.

If you are looking for more party snack recipes you might like my Creamy Sausage Bean Dip, my Easy Ground Beef Nacho Casserole, my Gluten Free Easy Homemade Garlic Hummus, or my Air Fryer Spicy Roasted Peanuts.

a white bowl of gluten free cheesy pinto beans surrounded by round tortilla chips with me holding a chip with dip on it.

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Ingredients

Instructions

Preheat your oven to 400 degrees.

In a food processor or blender puree 1 can of pinto beans (drained and rinsed) with the chicken stock. Set aside.

In a skillet over medium heat add the olive oil and cook the onions and minced garlic until the onions are translucent, about 3-4 minutes. Add the spices and cook 1-2 minutes more.

Add the can of pinto beans, the bean puree, ½ cup cheddar cheese and ½ cup monterrey jack cheese to the onion mixture and stir to combine.

Pour into a 2 quart or 8x8 glass baking dish. Top with remaining cheese.

Bake at 400 degrees for 10 minutes. The beans will be bubbling around the edges when they are done.

Supplies

Frequently Asked Questions

What can I add to beans for flavor?

My favorite options to add flavor are onions, minced garlic and of course spices. For this recipe I combined smoked paprika, chili powder, cumin and salt to give these beans lots of flavor. You can use regular ground paprika, but smoked has a lot more flavor in my opinion.

What tastes good with pinto bean dip?

I love to serve these gluten free cheesy pinto beans with tortilla chips as a snack. They are perfect on a gluten free tortilla shell to make a bean burrito or with meat and veggie. I also enjoy this recipe as a side dish with rice and barbecued meat.

Can I keep these cheesy pinto beans warm in a crockpot for a party?

Yes, with a little planning this works well for gatherings! Bake the beans per the recipe instructions first, then transfer them to your crockpot and set it to warm. I would not leave them on warm for more than 2 hours as they can dry out. If they start to thicken up too much you can stir in a small splash of chicken stock to bring the creamy texture back.

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