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3 gluten free banana muffins stacked

Gluten Free Banana Oat Mini Muffins

Sandi Gaertner
Easy gluten free banana oatmeal muffins recipe.
4.74 from 49 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Gluten Free Breakfast Recipes
Cuisine American
Servings 24 muffins
Calories 149 kcal


  • 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.


Serving: 1gCalories: 149kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 1gCholesterol: 16mgSodium: 64mgFiber: 1gSugar: 8g
Keyword banana oat muffins, gluten free banana muffins, gluten free banana oatmeal muffins
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