These Gluten Free Banana Oatmeal Muffins are hearty, sweet and filling. Quick to make, dairy free and naturally sweetened.
I shared these Gluten Free Applesauce Oatmeal Muffins a couple years ago and they've been so popular! Making a banana version seemed like the right thing since everyone always has bananas needing to be used.
Quick To Make
These muffins come together in less than 10 minutes and only bake for 15 minutes, meaning you're less than a half an hour away from warm cozy muffins. The muffin batter is mixed in one bowl with the oat topping mixed in a separate small bowl, but both so easy.
Parchment muffin liners seem to work best and never stick to the muffin so that's what I recommend using. Greasing the pan would also work, but the easy clean up of liners is so nice.
These muffins make a great snack, breakfast, or dessert. I shared them with my dad and he enjoyed them as an easy breakfast. They keep really well for about 10 days, so great to make ahead and have on hand to have as a little snack.
Key Ingredients
Gluten free flour: these muffins use a gluten free flour blend and they also work with oat flour if you want to use that.
Gluten Free Oats: One Degree Organic's and Bob’s Red Mill are my favorites. Oats are naturally gluten free, but they are regularly cross contaminated so look for ones that have gluten free on the label.
Milk of choice: I like almond or coconut milk, but use whatever you prefer.
Coconut sugar: this can be replaced with brown sugar or
Egg: only one egg is used so using an egg replacement like a flax or chia egg would work great.
Coconut oil: I like refined so it doesn't have a coconut flavor, but unrefined works, another oil would work, or melted ghee. Even melted butter if you don't need them dairy free.
Dairy free chocolate chips- I didn't add them to this batch, but these would be a great addition and make the muffins more like a dessert.
A simple glaze of powdered sugar and water was added, but that was really just for pictures and doesn't make or break the muffins. They are complete as it, but if you want a glaze, that's always fun too!
I know you will love these gluten free banana oatmeal muffins because they are soft, a little chewy from the oats, just the right sweetness and a great way to use up those bananas. Here are some more banana recipes to try:
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Gluten Free Banana Oatmeal Muffins
Ingredients
Muffins
- 1 ½ cups gluten free oats
- 1 ¼ cups gluten free flour
- 1 ½ teaspoons cinnamon
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 1 cup mashed bananas, about 2 large
- ½ cup milk dairy free if needed
- ½ cup coconut sugar
- 3 tablespoons melted coconut oil
- 1 large egg
Oat Topping
- ¼ cup oats
- 1 tablespoon coconut sugar
- ½ teaspoon cinnamon
- 1 tablespoon room temperature coconut oil
Instructions
- Preheat the oven to 400° and line a muffin pan with 12 liners.
- In a small bowl make the oat topping. Combine the oats, coconut sugar, cinnamon and coconut oil together and mix until well combined.
- In a large bowl, combine oats, flour, coconut sugar, cinnamon, salt, baking powder, and baking soda and stir to combine. Add in the bananas, milk, coconut oil, and egg and stir until fully mixed. Scoop evenly into muffin pan and top with oat topping. Bake for 15 minutes.
- Store covered at room temperature for up to a week.
Notes:
Nutrition Information
G says
I did not use the 1/2 cup sugar in this recipe so that the banana would be the only sweetener and they turned out wonderfully! I definitely recommend this recipe to all healthy gluten free muffin eaters! Thank you Jessica!
Jessica DeMay says
Thank you so much for making them and for the great review! I'm so glad you like them!
Patricia Davis says
LOVE this recipe and so does my fussy GF hubby~! I was out of coconut oil, so I used butter and chose not to put the drizzle on top. Wish I could share a picture! They will made on the regular now I am sure!
Jessica DeMay says
Thanks, Patricia! I'm so glad they were enjoyed. Thanks for making them!
Bryanna says
I made these this morning to use up 2 super ripe bananas I had on hand! I used Bob Red Mill's GF flour, and butter and whole milk versus coconut oil and dairy free milk. They turned out amazing and my 15 month old niece loves them!!!
Jessica DeMay says
Thanks for making them and so glad you and your niece loved them 🙂
JoElla says
I’ve been experimenting with g-free baking since my roomie has an allergy. This is the best one I’ve tried thus far! Can’t tell it’s gluten free and that’s an achievement. Thank you!!
I used butter cuz I was out of coconut oil but it worked perfectly.
Jessica DeMay says
Thank you, JoElla! I'm so glad they're enjoyed!
Lexi says
Easy recipe and lovely taste but next time I’ll try it with quick oats, the whole oats in the batter isn’t a good mouth feel…