This gluten free banana muffin recipe uses certified gluten free oats. Healthy dairy free, gluten free banana oatmeal muffins that taste so good, you will think they were a sweet treat!
Grab some over-ripe bananas and a mixing bowl. it’s time to make a delicious gluten free banana muffins recipe!
If you love bananas as much as we do, check out all of my delicious gluten free recipes with bananas.
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.
I decided to shake things up for them by using their gluten free oats in this banana muffins recipe. Hopefully, this gluten free banana muffin recipe idea will help you use up those extra over-ripe bananas!
There are so many gluten free banana recipes to try! Here are a few of my kids’ favorite gluten free muffin recipes.
More gluten free banana recipes:
(*Here are two more delicious banana recipes: Gluten Free Grilled Banana Whoopie Pies and Gluten Free Matcha Green Tea Banana Bread.)
I ended up with six large bunches of bananas this week, and they were all ripe at the same time! (Blame it on a photo shoot I was working on….but I had to find a way to use these up before they all went bad.)
Luckily I could pass some of the bananas off to my neighbors, but I still had to scramble to come up with a fun recipe to use up more of the bananas.
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 ways to ripen your bananas quickly:
- Bake them for 20 minutes on low 200 degrees heat. This is the fastest way to ripen them.
- Toss them (skin on) on the grill for a few minutes.
- If you have some time, put them in a paper bag and seal it shut for a day or two.
These gluten free banana bread muffins are delicious for breakfast or a healthy snack!
Why Use Certified Gluten Free Oats
Please know there is a lot of controversy over regular oats. If you need to be gluten free for medical reasons, it is incredibly important to make sure your oats are certified gluten free. Although oats don’t naturally contain gluten, cross-contamination is very common.
Our family tends to buy either Trader Joe’s Oats or Bob’s Red Mill Gluten Free Oats. Both are certified gluten free and safe.
These banana muffins are healthy enough for breakfast, but taste like a sweet treat…and even better? No guilt serving these for breakfast!
Gluten Free Banana Muffin Variations and Substitutions
- 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!
How to make gluten free banana oat muffins:
Add all of your dry ingredients to a bowl. Whisk to blend.
Can you use quick oats instead of rolled oats in this banana oatmeal muffin recipe?
You can use quick oats but it will change the texture of these muffins slightly. Quick oats will absorb less liquid so you may need to look at your batter to make sure their consistency is similar to my photo below.
In a medium-sized bowl, add the banana and use a fork to smash it into a mash. Add the rest of the wet ingredients and whisk to blend. Next, pour the wet ingredients into the dry ingredients and mix.
*Baking TIP: When mixing muffin batter, the secret to light and fluffy muffins is to “just” mix the batter. It keeps the batter full of air and this makes your muffins fluffier. Over-mixing deflates any air in the batter and you can end up with very heavy muffins.
How long do you bake gluten free banana muffins for?
Add your batter to a lined muffin tin and bake at 350F degrees. For large muffins, bake for 25 minutes. Smaller muffins bake in 15 minutes.
Try these Popular Gluten Free Recipes With Oatmeal:
- Gluten Free Oatmeal Blueberry Muffins
- Homemade Cinnamon Granola
- Gluten Free Giant Oatmeal Pizookie Cookie
Tools You Need To Make This Recipe:
- Mini muffin pan. This is a must for those cute bite-sized muffins. This one is non-stick so it is so easy!
- Bob’s Red Mill 1 to 1 GF Blend. This is the flour for light and fluffy gluten free baked treats.
- Certified gluten free oats. Make sure your oats are certified gluten free. Oats are very easily cross-contaminated with wheat so really make sure so you stay safe.
How to make this gluten free banana muffin recipe:
Gluten Free Banana Oat Mini Muffins
Easy gluten free banana oatmeal muffins recipe.
Ingredients
- 1 cup Bob's Red Mill 1 to 1 Gluten Free Flour, (*Note, my flour blend has xanthan gum included. If yours doesn't, add 1 teaspoon.)
- 1 cup gluten free oats
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 tablespoon chia seeds
- 2 large bananas, or 3 small
- 2 teaspoons vanilla
- 2 large eggs
- 2/3 cup coconut oil, melted
- 3/4 cup coconut sugar
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, add dry ingredients and whisk to blend.
- In a medium bowl, add banana 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.
- Spray a muffin pan with coconut oil, or line with paper muffin cup liners.
- Fill each muffin tin 3/4 full.
- Bake for 10 minutes (mini muffins) or 20 minutes for large muffins.
Notes
Please make sure you use certified gluten free oats.
Recommended Products
-
Bob's Red Mill Gluten Free Old Fashion Rolled Oats, 32 Ounce -
Farberware Nonstick Bakeware 12-Cup Muffin Pan, Gray
There are affiliate links in my posts. This doesn't change the cost you pay for an item, it just means a tiny commission comes to Fearless Dining to help offset the costs of running this blog.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving:Calories: 149 Total Fat: 7g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 16mg Sodium: 64mg Carbohydrates: 20g Fiber: 1g Sugar: 8g Protein: 2g
More Yummy Gluten Free Snacks!
-
- French Apple Cakes
-
- Vegan Seedy Protein Bars
-
- Slivered Almond Chocolate and Peanut Butter Chip Cookies
-
- GF Raspberry Cream Cheese Crumble Bars
-
- Vanilla Pudding Donuts
Carolina
December 2, 2018 at 2:17 pmThis muffins were absolutely delicious, easy to make and nice to have a clean treat!!!! Thank you so much for posting your recipe online 😉
Sandi Gaertner
December 3, 2018 at 8:03 amI am so glad you liked these Carolina. My kids think you have wonderful taste and now they are asking me to make a double batch :-).
Amanda
February 18, 2018 at 12:46 pmThank you for the amazing tips on ripening bananas! I never have any ready when I get the urge to make banana bread.
Sandi Gaertner
February 18, 2018 at 4:53 pmYou are very welcome…it helps speed up the process!
Thomas Paul
February 18, 2018 at 12:44 pmNice tips on how to make your bananas be ready for the muffins!. I had no idea there were ways to ripen them. Oh and I love how you added walnuts to the recipe. Those muffins look amazing!
Sandi Gaertner
February 18, 2018 at 4:53 pmThank you so much Thomas, I hope you have a great weekend.
Joyce
February 16, 2018 at 12:24 pmI love how you use coconut oil and coconut sugar in this! So much flavour right there…and there’s chia seeds! What a neat surprise! 🙂 Gives so much texture! Love this
Sandi Gaertner
February 16, 2018 at 3:58 pmThank you so much Joyce…gotta sneak the healthy stuff in 🙂
Jere Cassidy
February 16, 2018 at 12:02 pmA good way to use ripe bananas. I love oatmeal muffins.
Sandi Gaertner
February 16, 2018 at 3:57 pmThank you Jere 🙂
Dana
February 16, 2018 at 12:01 pmI love little muffins like these! And banana muffins are one of my faves. I actually have a ton of brown bananas in my freezer. I should get to work 🙂
Sandi Gaertner
February 16, 2018 at 12:02 pmI love your idea to freeze brown bananas!
Maggie @ Mama Maggie's Kitchen
February 16, 2018 at 11:29 amI had no idea you could ripen bananas in the oven. I have to try it! Thanks for the recipe. Your muffins looks delicious.
Sandi Gaertner
February 16, 2018 at 12:03 pmThank you so much Maggie. I learned that trick from my grandmother 🙂
Pam Greer
February 16, 2018 at 11:21 amI didn’t even think about oats getting gluten during cross contamination! That is so good to know and it’s also good to know that you can get gluten free oats! Love these banana muffins!
Sandi Gaertner
February 16, 2018 at 12:03 pmThank you so much Pam 🙂
Nikki
January 31, 2018 at 5:05 pmCan i use flax eggs?
Sandi Gaertner
February 1, 2018 at 9:24 amHi Nikki, I haven’t tested with flax eggs. If you try it, can you please come back and let us know how it worked?
Ray
November 1, 2017 at 12:27 amJust stumbled across this recipe and looks amazing, I have lots of almond and coconut flour I need to use. Would it be ok to substitute the Gluten Free Flour for Almond flour?
Ray
November 1, 2017 at 12:28 amI do have xanthum gum too, so will be able to add a tsp if needs be.
Sandi Gaertner
November 1, 2017 at 11:01 amHi Ray, So a few things. Almond flour by itself won’t work. It doesn’t absorb liquid the same way. You can definitely do a combination of almond and gluten free flour, but just almond flour won’t bake right. Are you trying to avoid gluten free flour? If you look at the paleo pear muffin recipe on my blog, that can give you an idea how to use coconut and almond flours.
Leah D.
May 18, 2017 at 8:37 pmThese are the best! I always add three bananas instead of two. GF muffins can often be dry but this makes it super (sorry!) moist! Thanks for the recipe!
Sandi Gaertner
May 19, 2017 at 11:00 amI am so glad you liked this recipe Leah. I will make mine with an extra banana next time. Have a great weekend and thank you for making my day 🙂
Lauren B.
May 10, 2017 at 10:28 amCan I omit the chia seeds? And could I substitute regular sugar for the coconut sugar? Thanks!
Sandi Gaertner
May 10, 2017 at 11:05 amHi Lauren, You can definitely omit the chia seeds (maybe substitute them for flaxseed meal?) Also, regular sugar will be fine too. I wish you all the best, Sandi
Maria Fiore
March 4, 2017 at 4:59 pmSandi,
I just made these muffins for breakfast but I couldn’t wait until tomorrow morning to try one. They are absolutely delicious! Light, moist, flavorful and better than gluten containing muffins I ate in the past.They were easy to make and they’re healthy to boot. Thank you so much for your amazing gluten free recipes. You are a genius!!
Sandi Gaertner
March 4, 2017 at 5:23 pmYou are so sweet to let me know Maria. I am really glad you like these. You will love the gluten free strawberry muffins recipe too :-).
Leslie Konesheck
July 27, 2016 at 2:11 pmHave made these and they are aaaaaaahmazing! I just baked a bunch of mini muffins for a road trip…what’s the best way to store them? Do they need to stay refrigerated?
Sandi Gaertner
July 27, 2016 at 9:45 pmI am so glad Leslie….my kids are always begging me to make these. I really appreciate your writing in to tell me. They should be refrigerated. I usually freeze the extras then pop them in the microwave when needed.
Krystle
April 29, 2016 at 5:53 amI made these and they are amazing!! They were even better the day after I made them. Even my husband who hates most gluten free baking loved them! Will be making these regularly now.
Sandi Gaertner
April 29, 2016 at 3:40 pmYou just made my day Krystle 🙂 I am so glad your husband liked these too. It must be hard if he doesn’t have to be gluten free.
April J Harris
May 31, 2015 at 10:13 amI love mini muffins and your Banana Oat Minis look great! I really like how wholesome they are with the bananas, oats & chia seeds too.
Suzy @ The Mediterranean Dish
May 28, 2015 at 7:19 amThere are so few GF muffin recipes that I would consider trying. This is top of the list though!
Sandi Gaertner
May 28, 2015 at 8:26 amThat is wonderful Suzy. Thank you 🙂
peter @feedyoursoultoo
May 28, 2015 at 6:40 amJust need a coffee and a stool and conversation!
Sandi Gaertner
May 28, 2015 at 8:26 amI love that…sounds wonderful.
Elena
May 27, 2015 at 11:25 pmI will definitely try this recipe, banana muffins are my favorites! 🙂
Sandi Gaertner
May 28, 2015 at 8:27 amI hope you enjoy them Elena 🙂
Jeanne Leder
May 27, 2015 at 12:33 pmHey, Sandi, these sound absolutely yummy! I just happen to have two large ripe bananas! Guess what I’m going to do with them! Thanks!!
Your pictures are beautiful!
Sandi Gaertner
May 27, 2015 at 1:10 pmThank you so much Jeanne. Isn’t it funny we often have just the right ingredients at just the right time? I can’t wait to hear how they turn out 🙂
Katerina
May 27, 2015 at 9:41 amI couldn’t stop to just one! Pinned, yummed and stumbled!
Sandi Gaertner
May 27, 2015 at 1:11 pmI am with you Katerina 🙂 The more the happier my tummy is.
Arman @ thebigmansworld
May 27, 2015 at 3:54 amGiven multiple bananas after some photography? That’s pretty epic if it leads to making these- Yum! I’m so impressed your boys enjoy oatmeal too- Mum used to give it to me and I’d declare it edible punishment!
Sandi Gaertner
May 27, 2015 at 8:40 amNot just bananas…I had about 40 apples, six containers of blueberries, apricots, and a lot of other produce. My kids were in heaven 🙂
Joanne T Ferguson
May 27, 2015 at 2:19 amThese look really healthy and delicious Sandi! I wish I could have with my coffee right now! Pinned and shared!
Sandi Gaertner
May 27, 2015 at 8:40 amThank you Joanne 🙂
Healing Tomato
May 26, 2015 at 10:09 pmThat Veggie box is completely in my wheelhouse. Those carrots look so fresh. You have inspired me to make this banana muffin.
Sandi Gaertner
May 27, 2015 at 8:40 amI hope you enjoy it Rini 🙂
Elle @ Only Taste Matters
May 26, 2015 at 12:09 pmI love oatmeal with banana for breakfast too! These are right up my alley. Pinned!
Sandi Gaertner
May 26, 2015 at 1:01 pmThank you Elle 🙂 I appreciate the pin as well. Have a great week.
Linda (Meal Planning Maven)
May 26, 2015 at 11:41 amYummy Sandi! I’m trying to expand my GF baking repertoire and your muffin recipe will be a big help!
Sandi Gaertner
May 26, 2015 at 1:01 pmI hope you enjoy it Linda 🙂 Have a nice week.
Patty Haxton Anderson
May 26, 2015 at 11:33 amSandi you did a beautiful photo shoot for the muffins – they look mighty good!
Sandi Gaertner
May 26, 2015 at 1:01 pmWow, thank you so much Patty. You made my day 🙂
Dan from Platter Talk
May 26, 2015 at 10:42 amNo one makes GF foods look more appealing than you; I’m loving these mini bites of GF goodness; wonderful job, once again!