This gluten free banana oatmeal muffins recipe tastes like a dessert, but is healthy enough for breakfast! These light and fluffy muffins are both dairy-free and gluten free. If you love bananas, these banana oatmeal muffins are a must-make!
Grab some over-ripe bananas and a mixing bowl. it's time to make a delicious gluten free banana muffins recipe!
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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 oatmeal muffins 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.
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 200º Fheat. 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.
If you love bananas as much as we do, check out all of my delicious gluten muffin free recipes.
These gluten free banana bread muffins are delicious for breakfast or a healthy snack! You will also want to try my Gluten Free Matcha Green Tea Banana Bread recipe.
Ingredient notes:
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.
These banana muffins are healthy enough for breakfast, but taste like a sweet treat...and even better? No guilt serving these for breakfast!
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!
Recipe step by step directions:
Step 1: Add all of your dry ingredients to a bowl. Whisk to blend.
Step 2: 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.
*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.
Step 3: Add your batter to a lined muffin tin and bake at 350º F. For large muffins, bake for 25-30 minutes. Smaller mini muffins bake in about 15 minutes.
Tips and Recipe FAQ:
To test for doneness, insert a toothpick into the center of the muffins. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the muffins need to bake longer.
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.
These muffins will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
These mini muffins are easy to freeze. Just place cooled muffins into a freezer-safe zip-style bag and seal.
Reader adaptations:
Julie C-S said she used agave instead of sugar and added fresh blueberries. She said it turned out great.
"I would actually go as far as saying this is one of the best banana muffin recipes I have ever tried. They were super sweet, moist, and delicious. They definitely didn’t taste like a healthier alternative even though the ingredients used were “better for you” options like coconut oil and coconut sugar. I used 3 ripe bananas and swapped the chia seeds for flax since I was out. This recipe will definitely become a staple in my rotation!"
Diane R
Pinterest user Meagan made these changes "Also added finely chopped walnuts and mini chocolate chips. Subbed flax egg and regular sugar for the coconut sugar(only used ¼ of a cup). Muffins took approx 17 mins to bake fully. Delicious and great texture! Will be making again"
Erin M made these changes: "These are great! I didn’t have chia seeds so I used ground flax seeds instead. And I don’t always love the flavor of coconut sugar so I used ½ c. coconut sugar and ¼ c. maple syrup. Perfect!"
More Gluten Free Recipes With Oatmeal:
- Gluten Free Oatmeal Blueberry Muffins
- Homemade Cinnamon Granola
- Gluten Free Giant Oatmeal Pizookie Cookie
Recipe
Gluten Free Banana Oat Mini Muffins
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
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 1 tablespoon chia seeds
- 2 large bananas or 3 small
- 2 teaspoons vanilla
- 2 large eggs
- ⅔ cup coconut oil melted
- ¾ 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 ¾ full.
- Bake for 10 minutes (mini muffins) or 20 minutes for large muffins.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Suzette White
Made these muffins last night and had one slightly cooled, omg they were fabulous. Had to restrain myself from eating more. My husband even commented how good they were. A win win!! Thanks for a wonderful GF recipe.
Sandi Gaertner
I am so glad everyone loved this muffin recipe. I really appreciate your coming back to let everyone know how good they are :-).
Frances Arnold
What can I use to substitute for the coconut oil? Thanks
Sandi Gaertner
You can use another light oil like canola or avocado oil.
Kiki
My. GUY!! This recipe is SO GOOD! I have an egg allergy so I sub’d the eggs for flax eggs (2T ground flax mixed with 5T hot water; let it sit 5 mins then use). I made these large muffins with my 1 yr old daughter a few hours ago and have nearly eaten them all! Big stamp of approval from my non-dessert/sweet/muffin eating husband! Thanks so much!
Sandi Gaertner
I am thrilled you loved these muffins. They are still one of my all-time favorites!