These healthy, easy-to-make gluten free banana oat muffins combine rolled oats, ripe bananas, and almond flour to create a moist, fluffy muffin that tastes just like banana bread. Dairy-free and packed with whole ingredients, they’re an ideal breakfast or snack and a great way to use overripe bananas.
Gluten Free Banana Oat Muffins strike a nice balance between wholesome and comforting. The oats give chewy texture, banana adds natural sweetness and moisture, and almond flour keeps the crumb tender while maintaining a gluten free base.
The recipe is straightforward and family-friendly—perfect for busy mornings, school lunches, or a grab-and-go snack. If you follow a gluten free lifestyle or simply prefer lighter baking, these muffins are a dependable, satisfying choice.
Ingredients
- 3 medium very ripe bananas
- 1 tsp vanilla extract
- 2 large eggs
- 3 Tbsp coconut oil, melted (or butter if not dairy-free)
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 Tbsp honey
- 3 tsp baking powder
- 1 tsp sea salt
- 1 tsp ground cinnamon
- 3/4 cup almond milk (or milk of choice)
- 1 1/4 cups almond flour
- 1 1/4 cups gluten free all-purpose flour
- 1 1/4 cups gluten free rolled oats
Instructions
These muffins are quick and simple to prepare.
1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with liners and set aside.
2. In a large bowl (or the bowl of a stand mixer), mash the bananas and beat in the vanilla and eggs. Add the melted coconut oil, granulated sugar, brown sugar, and honey. Beat until smooth and combined, about 1–2 minutes.
3. In a separate bowl whisk together the baking powder, sea salt, cinnamon, almond flour, gluten free flour, and rolled oats.
4. Stir the almond milk into the banana mixture. Add the dry ingredients to the wet ingredients a cup at a time, mixing only until just combined. Do not overmix—overworked batter can become tough and reduce rise.
5. Divide the batter evenly among the 12 lined muffin cups. The cups will be full; the batter rises nicely and creates a generous muffin top.
6. Bake at 350°F for about 30–35 minutes, until a toothpick inserted in the center comes out clean and the tops are golden.
7. Allow muffins to cool on a wire rack. Store in an airtight container on the counter for up to 3 days, then refrigerate to extend freshness up to five days. Muffins also freeze well—wrap individually for easy breakfasts or snacks.
Supplies
12-cup muffin pan; liners; mixing bowls; whisk or stand mixer; measuring cups and spoons; cooling rack.
Frequently Asked Questions
Store muffins in an airtight container at room temperature for up to three days. After that, move them to the refrigerator to keep them fresh for up to five days. They also freeze well—place individual muffins in freezer bags for convenient portions you can thaw as needed.
More Recipes You Might Enjoy
-
Gluten Free Blueberry Oat Muffins
-
Gluten Free Chocolate Chip Banana Muffins
-
Gluten Free Blackberry Oat Muffins
-
Gluten Free Apple Carrot Muffins
I rely on specialty grocery sources for many gluten free ingredients—buying online or from stores that stock a wider selection can make gluten free baking much easier and more affordable.
Gluten Free Banana Oat Muffins
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
- Author: Elaine VanVleck
- Total Time: 45 minutes
- Yield: 12 muffins
- Diet: Gluten Free
Description
These gluten free banana muffins are a household favorite—easy to make, portable, and ideal for packing into lunches or enjoying with a cup of tea.
Ingredients
- 3 medium bananas, very ripe
- 1 tsp vanilla extract
- 2 large eggs
- 3 Tbsp coconut oil, melted
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 2 Tbsp honey
- 3 tsp baking powder
- 1 tsp sea salt
- 1 tsp ground cinnamon
- ¾ cup almond milk
- 1 ¼ cups almond flour
- 1 ¼ cups gluten free flour
- 1 ¼ cups gluten free rolled oats
Instructions
Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with liners.
Beat bananas, vanilla, and eggs together. Add melted coconut oil, granulated sugar, brown sugar, and honey; mix until combined.
Whisk baking powder, salt, cinnamon, almond flour, gluten free flour, and oats in a separate bowl. Add almond milk to the wet mixture, then fold in the dry ingredients a cup at a time until just combined. Avoid overmixing.
Spoon batter into the lined muffin pan, filling cups to the top.
Bake for 30–35 minutes, until a toothpick inserted into the center comes out clean.
Cool on a wire rack. Store in an airtight container in the refrigerator for up to five days, or freeze individually for longer storage.
Notes
Almond milk works well here, but any milk can be substituted. If you prefer not to keep the recipe dairy-free, swap melted coconut oil for melted butter.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Gluten Free
Top Tip
Mix the batter gently and only until the dry ingredients are incorporated; this helps the muffins rise and keeps the texture tender. The combination of almond flour and oats yields a filling muffin that holds up well for breakfasts on the go.
