The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
These gluten-free banana oat muffins are soft, moist, and naturally sweetened with ripe bananas. Made with certified gluten-free oats, they’re perfect for busy mornings, lunchboxes, or make-ahead breakfasts. No one will believe they’re gluten free!
Gluten-Free Banana Oat Muffins
Servings
12
servingsPrep time
10
minutesCooking time
22
minutesCalories
165
kcalGluten free banana oat muffins made with ripe bananas and certified gluten-free oats
Ingredients
2 cups certified gluten-free rolled oats
1 tsp baking powder
½ tsp baking soda
½ tsp cinnamon
¼ tsp salt
2 large ripe bananas, mashed
2 large eggs
⅓ cup maple syrup or honey
¼ cup melted coconut oil or butter
1 tsp vanilla extract
¼ cup milk or dairy-free milk
Optional add-ins:
½ cup chocolate chips
½ cup blueberries
¼ cup chopped walnuts
Directions
- Preheat oven to 350°F (175°C) and line a muffin tin with liners or grease lightly.
- In a blender or food processor, blend oats into a fine oat flour.
- Transfer oat flour to a bowl and whisk in baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, mix mashed bananas, eggs, maple syrup, melted oil, vanilla, and milk.
- Add wet ingredients to dry ingredients and stir until just combined.
- Fold in any optional add-ins.
- Divide batter evenly among muffin cups.
- Bake for 18–22 minutes, or until a toothpick comes out clean.
- Cool for 5 minutes before transferring to a wire rack.
Notes
- Always use certified gluten-free oats to avoid cross-contamination.
The riper the bananas, the sweeter and more moist the muffins.
For dairy-free muffins, use coconut oil and dairy-free milk.
These muffins freeze well for up to 3 months.
Store leftovers in an airtight container for 3 days at room temp or 5 days refrigerated.
