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Thisgluten free banana oatmeal muffin recipe tastes like a dessert but is healthy enough for breakfast! These light and fluffy muffins are both dairy-free and gluten free. If you love bananas, these banana oat muffins are a must-make!
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Table of Contents
I don’t know what mornings are like in your house, but in our house, the boys love oatmeal for breakfast. They put the same toppings into their oatmeal every morning. Bananas, walnuts, and almond milk or yogurt.
There are so many gluten free banana recipes to try! Here are a few of my kids’ favorite gluten free muffin recipes. Grab some over-ripe bananas and a
Why I love these gluten free banana oat muffins:
- This gluten free banana oat muffin recipe is very easy to make.
- You can make them mini as I did or make full-sized muffins.
- These are gluten and dairy-free. There is also an egg-free version. (See the Variations and Substitutions section for directions.)
- You can freeze these muffins, so you always have them on hand.
- These are great afternoon pick-me-ups. Pop them into a lunchbox!
If you need more tips, be sure to check out my Gluten Free Muffins Troubleshooting Guide. If you are looking for the right tools for making gluten free muffins, here are my favorite tools for making muffins.
Love this recipe! I have made these muffins several times and it always turn out great. I find my family declaring bananas past eating, in hopes I will make a batch.”
mary c., blog comment
Allergen Information:
These homemade banana oat muffins are gluten-free, dairy-free, and soy-free. If you can’t eat oats, use my Gluten-Free Banana Muffins recipe.
👀 Sandi Says: I also include sugar-free and/or egg-free; see the Substitutions section below for directions!
How To Ripen Bananas:
If your bananas are not fully ripe, and you want to know how to ripen your bananas, here are a couple of waysto ripen your bananas quickly:
- Bake them for 20 minutes on low 200º F. This is the fastest way to ripen them.
- Toss them (skin on) on the grill for a few minutes.
- If you have time, put them in a paper bag and seal them shut for a day or two.
If you love bananas as much as we do, check out my delicious gluten free muffin recipes.
These gluten free banana muffins with oats make a delicious breakfast or a healthy snack! You will also want to try my Gluten Free Matcha Green Tea Banana Bread recipe.
Flour Blends Tested:
1. King Arthur Measure for Measure—This blend works really well in my recipes. I don’t have to let the flour blend rest in the batter.
2. Bob’s Red Mill 1:1 Blend—This blend also works well, but this flour blend does benefit from resting the batter for 15 minutes before baking. The rest allows the rice flour in this blend to soften, so you don’t have gritty baked goods.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Oats – It is critical to use gluten free oats. There is a lot of controversy over regular oats. If you need to be gluten-free for medical reasons, ensuring your oats are certified gluten-free is important. Although oats don’t naturally contain gluten, cross-contamination is very common.
- Gluten Free Flour Blend – I tested the blends above, but ensure the blend you use has a binder like xanthan gum, guar gum, or psyllium husk. My DIY Gluten Free Flour Blend is a great flour to use in this recipe.
- Coconut Sugar – You can use this to use unrefined sugar or brown sugar.
- Baking Powder – Use aluminum-free if you can.
- Chia Seeds – These are optional, but add more protein to the muffins.
- Eggs – Use size large eggs.
- Oil – Use coconut oil or another light oil.
If you want to know which gluten free flour blend to use for gluten free muffins, I tested four easy-to-find gluten-free flour blends.
Variations and Substitutions:
- Make them sugar-free using Lakanto Monk Fruit Sweetener. One reader used the golden version of this and said it worked beautifully.
- These are delicious gluten free banana bread muffins. You can also make a loaf of banana bread with the batter if you prefer gluten free banana bread.
- Add nuts like pecans or walnuts.
- Chocolate chips are fun to add…there is nothing better than banana and chocolate!
- To make this egg-free, substitute the eggs for Bob’s Red Mill Egg Replacer. One of my readers, Meagan, had good luck using flax eggs in this recipe.
1. Mix the batter with a large spoon until the ingredients are “just barely mixed.”My tips for bakery-quality muffins:
2. Do not use a stand mixer to make muffin batter. It tends to overmix the batter, leaving you with denser muffins.
3. Always check the expiration date on the baking powder and soda, depending on which the recipe calls for.
4. I recommend baking your muffins with a conventional oven setting. Place the oven rack in the middle of the oven. This will ensure your muffins bake evenly. I don’t use the convection setting for baking muffins because it can dry them out.
5. For a dome muffin top: Preheat the oven to 425º F. Bake the muffins at this high temperature for 5 minutes, then turn the oven temperature down to 350º F.
Step-By-Step Photos and Directions:
Step 1: Preheat the oven to 350º F. Add all of the dry ingredients to a large
Step 2: In a medium-sized bowl, add the banana and use a fork to smash it into a mash. (Note: be sure to melt the coconut oil if it is solid.) Add the rest of the wet ingredients and whisk to blend.
Step 3: Pour the wet ingredients into the dry ingredients and mix gently.
*When mixing muffin batter, the secret to light and fluffy muffins is to “just” mix the batter. It keeps the batter full of air, making your muffins fluffier. Over-mixing deflates any air in the batter, and you can end up with heavy muffins.
I don’t recommend a stand mixer because it can overmix your batter. Overmixed batter will make these gluten free banana oat muffins turn out denser.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
Step 4: Add your batter to a lined muffin tin and bake at 350º F. For large muffins, bake for 25-30 minutes. For smaller mini muffins, bake for about 15 minutes.
You may also love this Gluten Free Baked Oatmeal with Bananas or this Gluten Free Strawberry Banana Bread recipe.
Frequently Asked Questions:
How do you know when the muffins are done baking?
To test for doneness, insert a toothpick into the center of the muffins. Ifthe toothpick comes out clean, it is done baking. If you see batter or crumbs, the muffins must be baked longer.
Can you use quick oats instead?
You can use quick oats, but the texture of these muffins will change slightly. Quick oats will absorb less liquid, so you may need to look at your batter to ensure their consistency is similar to my photo below.
How long will these keep fresh?
These muffins will last up to 4 days in an airtight container or up to 4 months in the freezer.
How do you freeze the extra muffins?
These mini muffins are easy to freeze. Just place cooled muffins into a freezer-safe zip-style bag and seal.
Reader Adaptations:
Julie C-S said she used agave instead of sugar and added fresh blueberries. She said it turned out great.
“I would actually go as far as saying this is one of the best banana muffin recipes I have ever tried. They were super sweet, moist, and delicious. They definitely didn’t taste like a healthier alternative even though the ingredients used were “better for you” options like coconut oil and coconut sugar. I used 3 ripe bananas and swapped the chia seeds for flax since I was out. This recipe will definitely become a staple in my rotation!”
Diane R
Meagan made these changes: “Also, I added finely chopped walnuts and mini chocolate chips. I subbed flax egg and regular sugar for the coconut sugar(only used 1/4 of a cup). The muffins took approximately 17 minutes to bake fully. It is delicious and has a great texture! I will be making it again.”
Erin M made these changes: “These are great! I didn’t have chia seeds, so I used ground flax seeds instead. I don’t always love the flavor of coconut sugar, so I used 1/2 c. coconut sugar and 1/4 c. maple syrup. Perfect!”
More Gluten Free Recipes With Oatmeal:
- Gluten Free Oatmeal Blueberry Muffins
- Homemade Cinnamon Granola
- Gluten Free Giant Oatmeal Pizookie Cookie
- Gluten Free Granola Bars
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!Love This Recipe?
Gluten Free Banana Oat Mini Muffins
Sandi Gaertner
Easy gluten free banana oatmeal muffins recipe.
4.83 from 74 votes
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Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Gluten Free Breakfast Recipes, Gluten Free Muffins Recipes
Cuisine American
Servings 24 muffins
Calories 114 kcal
Ingredients
- 1 cup gluten free flour blend * see notes
- 1 cup gluten free oats * see notes
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder aluminum-free
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 1 tablespoon chia seeds
- 2 large bananas or 3 small
- 2 teaspoons pure vanilla extract
- 2 large eggs
- ⅔ cup coconut oil melted
- ¾ cup coconut sugar or brown sugar
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Instructions
Preheat the oven to 350 degrees F. For best results, ensure the rack is positioned in the middle of the oven.
In a large mixing bowl, add dry ingredients and whisk to blend.
In a medium bowl, add the bananas and use a fork to mash the bananas into a paste.
Add the rest of the wet ingredients to the banana mash and mix well.
Pour wet ingredients into the dry ingredients and mix. Be very careful not to overmix the batter.
Spray a muffin pan with coconut oil, or line with parchment paper muffin cup liners.
Fill each muffin tin 3/4 full.
Bake for 10 minutes (mini muffins) or 18-20 minutes for large muffins.
Remove the muffins and place them onto a cooling rack.
Notes
- Please make sure you use certified gluten free oats. This is critical if you have Celiac disease or are avoiding gluten for medical reasons.
- Any gluten free flour blend should work well in this recipe.
- I recommend using rolled oats. Quick oats can work, but the muffin texture will be different.
- The chia seeds are optional.
- Use Bob’s Red Mill Egg Replacer or a flax egg if you are egg-free.
- Store in an airtight container in the fridge for up to 4 days. Freeze in a large zipper-style freezer bag.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Serving: 1gCalories: 114kcalCarbohydrates: 13gProtein: 2gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 14mgSodium: 50mgPotassium: 72mgFiber: 1gSugar: 5gVitamin A: 27IUVitamin C: 1mgCalcium: 19mgIron: 0.5mg
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Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was updated from an old February 2018 post with more detailed directions.
