Gluten Free Banana Oatmeal Muffins

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5 from 3 votes

Prep Time10

Cook Time15

Servings: muffins

Calories: 179kcal

Author: Jessica DeMay

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

These freeze really well. Place in a freezer bag, close tightly and place in the freezer for up to 6 months. Thaw individually or all at once and enjoy!

Feel free to add chocolate chips if you want them a little sweeter.

Nutrition