Gluten-Free Banana Oat Muffins
These moist and nutty banana oat muffins are naturally gluten-free and packed with wholesome ingredients like peanut butter, maple syrup, and pecans. Perfect for healthy breakfast ideas, high-protein snacks, and quick gluten-free treats, they’re easy to make and deliciously satisfying!
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.