Gluten Free Banana Oat Muffins
These easy, fluffy gluten free banana oat muffins are perfect for breakfast or snacks, featuring wholesome oats, ripe bananas, and a tender crumb. Naturally gluten free and customizable with your favorite mix-ins, they come together in under 30 minutes for a comforting treat everyone will love.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 2 cups old-fashioned rolled oats (180g)
- 3 medium very ripe bananas (about 1 cup / 250g mashed)
- 2 large eggs, room temperature
- 1/2 cup plain Greek yogurt (120g; or dairy-free yogurt)
- 1/3 cup maple syrup or honey (80ml)
- 1/4 cup light brown sugar, packed (50g)
- 2 teaspoons vanilla extract (10ml)
- 1 1/2 teaspoons baking powder (6g)
- 1/2 teaspoon baking soda (2g)
- 1 teaspoon cinnamon (2g)
- 1/4 teaspoon salt (1g)
- Optional: 1/2 cup mini chocolate chips (80g)
- Optional: 1/2 cup chopped walnuts or pecans (60g)
- Optional: 1/2 cup fresh or frozen blueberries (75g)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well with nonstick spray.
- Add 2 cups rolled oats to a blender or food processor. Blend until you get a fine, flour-like texture (about 30-60 seconds).
- In a large mixing bowl, whisk together the oat flour, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, mash the bananas until mostly smooth. Add eggs, Greek yogurt, maple syrup or honey, brown sugar, and vanilla extract. Whisk until smooth and creamy.
- Pour the wet mixture into the dry ingredients. Use a spatula to gently fold together until just combined. Do not overmix.
- If using, gently fold in chocolate chips, nuts, or berries.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18-22 minutes, until the tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For dairy-free muffins, use a plant-based yogurt. For vegan, replace eggs with flax eggs and use dairy-free yogurt and maple syrup. Do not overmix the batter for best texture. Muffins freeze well for up to 3 months. Use certified gluten free oats if baking for someone with celiac disease.
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 10
- Sodium: 120
- Fat: 3
- Saturated Fat: 0.5
- Carbohydrates: 30
- Fiber: 3
- Protein: 4
Keywords: gluten free muffins, banana oat muffins, healthy breakfast, easy muffin recipe, dairy free option, kid friendly, meal prep, snack, brunch