This gluten free banana oatmeal muffins 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 muffin free recipes.
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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.
I ended up with six large bunches of bananas this week, and they were all ripe at the same time! (Blame it on a photoshoot 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!
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!
Add all of your dry ingredients to a bowl. Whisk to blend.
Can you use quick oats instead?
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.
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 banana muffins for?
Add your batter to a lined muffin tin and bake at 350 degrees. For large muffins, bake for 25 minutes. Smaller muffins bake in 15 minutes.
Julie C-S said she used agave instead of sugar and added fresh blueberries. She said it turned out great.
Diane R said, "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!"
The Sage Alchemist (Pinterest id) said she used a cup of maple syrup instead of the coconut sugar and they turned out great.
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 1/4 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 1/2 c. coconut sugar and 1/4 c. maple syrup. Perfect!"
Try these Popular Gluten Free Recipes With Oatmeal:
- Gluten Free Oatmeal Blueberry Muffins
- Homemade Cinnamon Granola
- Gluten Free Giant Oatmeal Pizookie Cookie
- 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.
- 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
- 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.
Please make sure you use certified gluten free oats.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 149Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 16mgSodium: 64mgCarbohydrates: 20gFiber: 1gSugar: 8gProtein: 2g
Please note this nutrition information is calculated by a recipe plugin and is an estimate based on the ingredients used in this recipe.