Easy Gluten Free Banana Oatmeal Muffins Recipe

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 oat muffins are a must-make!

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 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.

Grab some over-ripe bananas and a mixing bowl. It's time to make a delicious gluten free banana muffins recipe!

Why We Love These Muffins:

1. This gluten free banana oat muffins recipe is very easy to make.
2. You can make them mini as I did or make full-sized muffins.
3. These are gluten and dairy free. There is also an egg-free version. (See the Variations and Substitutions section for directions.)
4. You can freeze these muffins, so you always have them on hand.
5. These are great afternoon pick-me-ups. Pop them into a lunchbox!

If you need more tips, be sure to check out my Gluten Free Muffins Troubleshooting Guide. If you are looking for the right tools for making gluten free muffins, here are my favorite tools for making muffins.

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 F. This is the fastest way to ripen them.
• Toss them (skin on) on the grill for a few minutes.
• If you have time, put them in a paper bag and seal them shut for a day or two.

If you love bananas as much as we do, check out my delicious gluten free muffin recipes.

These gluten free banana muffins with oats make a delicious for breakfast or a healthy snack! You will also want to try my Gluten Free Matcha Green Tea Banana Bread recipe.

Top Pick

Quaker Gluten Free Old Fashioned Rolled Oats, 24 oz Resealable Bags (Pack of 4)

There are a few brands of certified gluten free oats, and they are all good. I mostly buy this because you get four bags for a lower price.

Buy Now

We earn a commission if you make a purchase, at no additional cost to you.

Ingredient Notes:

• Gluten Free Oats - It is critical to use certified gluten free oats. There is a lot of controversy over regular oats. If you need to be gluten-free for medical reasons, ensuring your oats are certified gluten-free is important. Although oats don't naturally contain gluten, cross-contamination is very common.
• Gluten Free Flour Blend - Any brand should work, but ensure it has a binder like xanthan gum, guar gum, or psyllium husk. My DIY Gluten Free Flour Blend is a great flour to use in this recipe.
• Coconut Sugar - You can use this to use unrefined sugar or use brown sugar.
• Baking Powder - Use aluminum-free if you can.
• Chia Seeds - These are optional, but add more protein to the muffins.
• Eggs - Use size large eggs.
• Oil - Use coconut oil or another light oil.

These gluten free banana muffins with oats are healthy enough for breakfast but taste like a sweet treat...and even better? No guilt serving these for breakfast!

If you want to know which gluten free flour blend to use for gluten free muffins, I tested four easy-to-find gluten-free flour blends to find out.

Recipe Step-By-Step Directions:

Step 1: Preheat the oven to 350º F. Add all of the dry ingredients to a large mixing bowl. Whisk to blend these ingredients together.

Step 2: In a medium-sized bowl, add the banana and use a fork to smash it into a mash. (Note, be sure to melt the coconut oil if it is solid.) Add the rest of the wet ingredients and whisk to blend.

Step 3: Pour the wet ingredients into the dry ingredients and mix gently.

*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 heavy muffins.

I don't recommend a stand mixer because it can overmix your batter. Overmixed batter will make these gluten free banana oat muffins turn out denser.

Step 4: 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 for about 15 minutes.

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!
• To make these egg free, substitute the eggs for Bob's Red Mill Egg Replacer. One of my readers, Meagan, had good luck using flax eggs in this recipe.

You may also love this Gluten Free Baked Oatmeal with Bananas or this Gluten Free Strawberry Banana Bread recipe.

Tips and Recipe FAQ:

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

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 has a 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
• Gluten Free Granola Bars

📖 Recipe

Gluten Free Banana Oat Mini Muffins

Sandi Gaertner

Easy gluten free banana oatmeal muffins recipe.

4.83 from 75 votes

Print Recipe Pin Recipe Save RecipeSaved!

Cook ModePrevent your screen from going dark

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Gluten Free Breakfast Recipes

Cuisine American

Servings 24 muffins

Calories 114 kcal

Ingredients

  

1x2x3x

• ▢ 1 cup gluten free flour blend * see notes
• ▢ 1 cup gluten free oats * see notes
• ▢ 1 teaspoon ground cinnamon
• ▢ 1 teaspoon baking powder aluminum-free
• ▢ ½ teaspoon baking soda
• ▢ ⅛ teaspoon salt
• ▢ 1 tablespoon chia seeds
• ▢ 2 large bananas or 3 small
• ▢ 2 teaspoons pure vanilla extract
• ▢ 2 large eggs
• ▢ ⅔ cup coconut oil melted
• ▢ ¾ cup coconut sugar or brown sugar

Instructions

 

• Preheat the oven to 350 degrees F. For best results, ensure the rack is positioned in the middle of the oven.
• In a large mixing bowl, add dry ingredients and whisk to blend.
• In a medium bowl, add the bananas 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. Be very careful not to overmix the batter.
• Spray a muffin pan with coconut oil, or line with parchment paper muffin cup liners.
• Fill each muffin tin ¾ full.
• Bake for 10 minutes (mini muffins) or 18-20 minutes for large muffins.
• Remove the muffins and place them onto a cooling rack.

Notes

1. Please make sure you use certified gluten free oats. This is critical if you have Celiac disease or are avoiding gluten for medical reasons.
2. Any gluten free flour blend should work well in this recipe.
3. I recommend using rolled oats. Quick oats can work, but the muffin texture will be different.
4. The chia seeds are optional.
5. Use Bob's Red Mill Egg Replacer or a flax egg if you are egg-free.
6. Store in an airtight container in the fridge for up to 4 days. Freeze in a large zipper-style freezer bag.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 114kcalCarbohydrates: 13gProtein: 2gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 14mgSodium: 50mgPotassium: 72mgFiber: 1gSugar: 5gVitamin A: 27IUVitamin C: 1mgCalcium: 19mgIron: 0.5mg

Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

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.

This post was updated from an old February 2018 post with more detailed directions.

Save