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Close-up view of gluten-free banana oatmeal muffins on a light wood board.

Gluten Free Banana Oatmeal Muffins

Enjoy these healthy, gluten-free banana oatmeal muffins perfect for a quick breakfast or snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 pieces ripe bananas, mashed
  • 1 cup gluten free oats
  • 1/2 cup almond milk
  • 1/4 cup honey or maple syrup
  • 1/4 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
Optional Add-ins
  • 1/2 cup chocolate chips or nuts optional

Method
 

  1. Preheat oven to 350°F (175°C) and line a muffin tin.
  2. Mix mashed bananas, almond milk, honey, melted coconut oil, and vanilla.
  3. Combine oats, baking powder, baking soda, cinnamon, and salt.
  4. Add dry ingredients to wet and stir until just combined. Fold in chocolate chips or nuts if using.
  5. Spoon batter into muffin tin, filling 2/3 full. Bake 18-20 minutes until golden and a toothpick comes out clean.
  6. Cool muffins in tin briefly, then transfer to wire rack to cool completely.

Notes

Store in an airtight container for up to 3 days or freeze for longer storage.