Soft, naturally sweet, and packed with wholesome ingredients, these Gluten-Free Banana Oat Muffins are a game-changer for breakfast or snacking. They’re moist, hearty, and perfectly spiced with cinnamon—plus, they come together in just one bowl! Trust me, you’re going to love these.
These muffins aren’t only delicious but super healthy too. Made with absolutely no refined flour or dairy, they’re a great choice for anyone looking for a healthier indulgence. If you adore them as a morning pick-me-up on-the-go, a snack after the gym, or as a sweet companion to your daily coffee, they’ll be your new go-to in no time.
Why You’ll Love Gluten-Free Banana Oat Muffins
Is this recipe for you? Let’s check. These muffins are…
- Naturally sweetened. Bananas and maple syrup are the sweetest thing ever without refined sugar.
- Super moist. Bananas, peanut butter, and almond milk create the most tender crumb.
- Packed with protein and fiber. Oats, eggs, and pecans make them a satisfying treat.
- Simple and quick. Prepared in just one bowl and ready in a snap.
- Fully gluten-free. A great substitute for normal muffins, without sacrificing texture or taste.
Ingredients
Ingredients in Gluten-Free Banana Oat Muffins
Here’s why these muffins are so special: (Note: The full ingredients list with quantities is provided in the recipe card just below.)
Bananas: Naturally sweet and moist, they add flavor and texture to the muffins.
Eggs: Hold everything together while contributing protein.
Peanut Butter: Contributes richness, nutty flavor, and creamy texture.
Rolled Oats: The mainstay of this recipe, creating a healthy and wholesome texture.
Maple Syrup: A natural sweetener that adds richness without dominating.
Almond Milk: Keeps the muffins light and moist and makes them dairy-free as well.
Baking Powder: Contributes a light and airy texture.
Vanilla Extract: Adds warmth and depth of flavor.
Cinnamon: A warm spice that pairs well with bananas and oats.
Salt: Enhances all the flavors.
Pecans: Add crunch and a rich, buttery flavor.
Instructions
How to make Gluten-Free Banana Oat Muffins
Preheat the Oven: Preheat your oven to 350°F (175°C) and have a muffin tin lined with paper liners or lightly grease it.
Mash the Bananas: In a large bowl, mash the bananas until smooth with no lumps. The riper, the better—they’ll add natural sweetness and moisture.
Add the Wet Ingredients: Add the eggs, peanut butter, maple syrup, almond milk, and vanilla extract. Mix everything well together.
Add the Dry Ingredients: Mix in the rolled oats, baking powder, cinnamon, and salt. Mix quite well until absorbed. Don’t overmix in order to achieve light muffins.
Add the Pecans: Add the chopped pecans for an added crunch and nut flavor and mix in well.
Fill the Muffin Cups: Fill the muffin cups with the batter, evenly distributing it among the cups, and fill them about ¾ of the way full.
Bake to Perfection: Bake for 18-22 minutes or until a toothpick inserted in the center of a muffin is clean.
Cool and Enjoy: Let the muffins sit in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Per Serving)
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 7g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 35mg
Serving Suggestions
- With Nut Butter: Top with a bit of extra peanut or almond butter for an added protein kick.
- With Yogurt: Pair it with Greek yogurt for a wholesome breakfast.
- As a Dessert: Garnish with a honey or dark chocolate glaze.
- With Coffee or Tea: The perfect addition to your breakfast or lunchtime coffee or tea.
- On the Go: Wrap them up for a tasty snack whenever!
Extra Tips
- Use Riper Bananas: The riper, the sweeter and more yummy your muffins will taste!.
- Customize the Add-Ins: Replace walnuts, chocolate chips, or dried fruit with pecans.
- Proper Storage: Store in a sealed container up to 4 days, or freeze up to 3 months.
- Reheat to Freshness: Microwave for 10-15 seconds for a freshly baked treat.
- Vegan Friendly: Replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).
Finishing Touches
Gluten-Free Banana Oat Muffins are the perfect balance of healthy, hearty, and delicious. Whether you’re meal prepping for the week or just looking for a quick, nutritious treat, these muffins are sure to hit the spot. Give them a try and enjoy every bite!
Gluten-Free Banana Oat Muffins
Ingredients
- 2 ripe bananas
- 2 eggs
- ¾ cup peanut butter
- 2 cups rolled oats
- ¼ cup maple syrup
- ¼ cup almond milk
- 1 ½ tsp baking powder
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp salt
- ½ cup pecans chopped
Instructions
- Preheat the Oven:
- Set oven to 350°F (175°C).
- Prepare a silicone muffin tin or line a regular muffin pan with paper liners.
- Blend the Batter:
- In a blender, add the wet ingredients first: bananas, eggs, peanut butter, maple syrup, and almond milk.
- Then add the dry ingredients: rolled oats, baking powder, vanilla extract, cinnamon, and salt.
- Blend until smooth.
- Add the Pecans:
- Stir in the chopped pecans until evenly distributed.
- Fill the Muffin Cups:
- Pour batter into the muffin tin, filling each cup about ¾ full.
- Bake:
- Bake for 20-25 minutes, or until muffins are golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve:
- Let muffins cool for a few minutes before transferring to a wire rack.
- For an extra touch, spread peanut butter on top and sprinkle with chopped pecans.
Notes
- Storage: Store muffins in an airtight container in the fridge for up to 5 days, or freeze for longer storage.
- Variations: Add chocolate chips, fresh blueberries, or chopped nuts for extra flavor.
- Silicone Bakeware: If using a regular muffin pan, line with paper liners or lightly grease with cooking spray.
