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Easy Gluten Free Banana Muffin Recipe

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I would be grateful if you shared this recipe :-)

This gluten free banana muffin recipe uses certified gluten free oats. Healthy dairy free, gluten free banana 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!

titled image - A glass mason jar filled with Gluten Free, Dairy Free Banana Oat Muffins

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!

Three Dairy Free Gluten Free Banana Oat Muffins stacked on top of each other.

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!

Close up of mini Gluten Free, Dairy Free Banana Muffins

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 muffins:

banana muffin dry ingredients in a bowl

Add all of your dry ingredients to a bowl. Whisk to blend.

wet ingredients in a bowl ready to mix

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 onto the dry ingredients and mix.

*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.

muffin batter in a muffin tin ready to bake

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:

(*There are affiliate links in this post. The price you pay if you purchase through this link will not change. A tiny commission will come to Fearless Dining to offset the costs of running this blog. I appreciate your support.)

Tools You Need To Make This Recipe:

  1. Mini muffin pan. This is a must for those cute bite-sized muffins. This one is non-stick so it is so easy!
  2. Bob’s Red Mill 1 to 1 GF Blend. This is the flour for light and fluffy gluten free baked treats.
  3. 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.

recipe love

How to make this gluten free banana muffin recipe:

5 from 8 votes
3 gluten free banana muffins stacked
Print
Gluten Free Banana Oat Mini Muffins
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

Easy gluten free banana muffins.

Course: Breakfast, Snack
Cuisine: American
Servings: 24 muffins
Calories: 115 kcal
Author: Sandi Gaertner
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
  1. Preheat the oven to 350 degrees.
  2. In a large bowl, add dry ingredients and whisk to blend.
  3. In a medium bowl, add banana and use a fork to mash the bananas into a paste.
  4. Add the rest of the wet ingredients to the banana mash and mix well.
  5. Pour wet ingredients into the dry ingredients and mix.
  6. Spray a muffin pan with coconut oil, or line with paper muffin cup liners.
  7. Fill each muffin tin 3/4 full.
  8. Bake for 10 minutes (mini muffins) or 20 minutes for large muffins.
Nutrition Facts
Gluten Free Banana Oat Mini Muffins
Amount Per Serving (24 g)
Calories 115 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 13mg 4%
Sodium 50mg 2%
Potassium 71mg 2%
Total Carbohydrates 12g 4%
Dietary Fiber 1g 4%
Sugars 4g
Protein 1g 2%
Vitamin A 0.5%
Vitamin C 1%
Calcium 1.9%
Iron 2.6%
* Percent Daily Values are based on a 2000 calorie diet.

 

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I would be grateful if you shared this recipe :-)

Reader Interactions

Comments

  1. This muffins were absolutely delicious, easy to make and nice to have a clean treat!!!! Thank you so much for posting your recipe online 😉

    Reply

  3. Nice 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!

    Reply

  4. I 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

    Reply

  6. I 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 🙂

    Reply

  8. I 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!

    Reply

  10. Just 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?

    Reply

    • Hi 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.

      Reply

  11. These 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!

    Reply

  13. Sandi,

    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!!

    Reply

  14. Have 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?

    Reply

    • I 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.

      Reply

  15. I 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.

    Reply

  20. Hey, 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!

    Reply

  22. Given 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!

    Reply

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