Gluten Free Banana Oat Muffins (V+GF): a one bowl recipe for warm, moist and lightly sweet Banana Oat Muffins made with simple ingredients.
Before there were Gluten Free Banana Oat Muffins, there were store-bought muffins. And plenty of ‘em. For years, I’ve nursed a strong and unwavering love for… grocery store bakeries. You heard me, grocery store bakeries.
Anyone else agree? (Pause)
Hmm… is that crickets I hear? Either that or my eccentric heater is huffing and snapping again. Well, then! Why would a self-proclaimed baker such as myself just love grocery store bakeries? I’ll tell ya: the thing about grocery store bakeries is that they’re pretty much just other people’s kitchens… but on a much larger scale. Ya know? And being the nosy, ever hungry and baked good lovin’ gal that I am, I can’t help but check out other people’s kitchens.
Grocery store bakeries, unlike regular people’s kitchens, also get to make like a hundred different items everyday. Duuude, how cool is that? So what happens when they have to make that much stuff? Will it be good? Will it be gross? Will it be both?
My mind boggles at the possibilities.
So every time I plan my entire weekend around going to casually stroll by a grocery store, I go straight for my favorite section: the bakery. Oh, the sweets that abound there! Lemon poppy seed muffins, chocolate cupcakes, peanut butter cookies, chocolate-covered macaroons, cakes shaped like cookies, cupcakes shaped into a cake, a cake shaped into a cupcake (hmm, I’m sensing a theme here).
I feel like a kid in a candy store there… but with less candy and more baked goods shaped like other baked goods.
One of the cases that I always have to check out is the muffin case. (And of course, the doughnut case, the cookies case, and all of the other cases… #SweetToothProblems). Imagine all of the goodness in this case: double chocolate muffins, blueberry muffins, pistachio (!!) muffins, more chocolate chip muffins, strawberry streusel muffins, and… drumroll please: banana muffins.
You would think after I revealed my embarrassing former dislike of Oatmeal Cookies aka the Trick Cookies, I would have just about run as far and as fast as I could from banana muffins. But, to be honest (as if I’ve been lying the whole time up til now), my mom loves banana muffins.
So I’ve assigned myself to the very “difficult” research of eating my way through many, many grocery stores, in an attempt to find the most delicious banana muffins for her. Preferably banana oat muffins, for the health factor, of course.
After years of doing this, and now with both of us being at ages where we’re not quite the spring chickens we used to be, it has come to my attention that… well, we gotta eat better (yep, big astounding epiphany here)! No more grocery store bakeries (except on rare occasions); and way more homemade goodies.
I’ve busied myself with less walks to said bakeries and more baker cardio in my own kitchen. After a bit of this and a bit of that, I am proud to present to you… my Gluten Free Banana Oat Muffins, aka Mom’s Favorite Banana Oat Muffins. Or, She’s Too Busy Eating And Can’t Hear You Muffins. Or, Banana Oat Muffins That Are Actually Muffins, Not A Cake Shaped Into A Muffin.
These babies are the kind of breakfast delight that’ll stop you, your mom and all the neighborhood folk from ever having to peruse the grocery store bakery cases ever again. Okay, I exaggerate. But it’ll give you that guilt-free, comforting, and delicious banana muffin decadence you’ve been craving. And just in case you feel more like loaf-shaped banana goodness, try this amazing gluten free banana bread from my sweet friend Sharon at What the Fork!
These Gluten Free Banana Oat Muffins are:
- easy to make, in one bowl
- incredibly rich and moist, and lightly sweet
- made with simple ingredients
- gluten free and vegan
- packed full of banana flavor
- perfect on-the-go
- warm, comforting and hearty
- full of whole grains: oat flour and rolled oats
And, of course…
- something you can feel good about making for your mama
- way better than grocery store bakery stuff
If you’re a sucker for breakfast foods like my mom and I, or you just love a good muffin (that actually looks like a muffin), these Gluten Free Banana Oat Muffins have got your name all over it. Well, it actually has oats and coconut sugar all over it. But I could arrange the oats to spell out your name…?
Some awesome ways to enjoy these banana oat muffins are:
- warmed up with a drizzle of maple syrup on top
- cut in half with a scoop of almond butter in between
- as a double banana bliss bowl: warmed up with banana soft serve on top
You’re drooling now, am I right?? Make these Gluten Free Banana Oat Muffins today and hug me tomorrow. 😉
???? Did you make this recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker and tag @beamingbaker. I would love to see it! ????︎
More Gluten Free Vegan Breakfast Recipes
- Peanut Butter Chocolate Chip Oatmeal Breakfast Bars
- Easy Gluten Free Dark Chocolate Muffins
- Vegan Peanut Butter Banana Breakfast Cookies
- 3 Ingredient No Bake Almond Butter Paleo Energy Balls
- 3 medium, very ripe bananas (a little over 1 cup)
- ¼ cup melted coconut oil
- ¼ cup pure maple syrup
- ¼ cup coconut sugar*, more for topping
- 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisk together, set for 15 mins)
- ½ cup unsweetened almond milk, room temperature
- 1 teaspoon pure vanilla extract
- 1 ¾ cups gluten free oat flour
- 1 ¼ cups gluten free rolled oats, more for topping
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 2 tablespoons rolled oats (optional)
- 1-2 teaspoons coconut sugar* (optional)
- Preheat the oven to 325°F. Coat a standard, 12-muffin pan with nonstick spray or oil.
- Peel bananas and add to a large mixing bowl. Using a sturdy whisk or fork, mash bananas until smooth. Add the coconut oil, maple syrup, sugar, flax eggs, milk and vanilla. Whisk until well incorporated.
- Add oat flour, oats, baking powder, baking soda and cinnamon. Whisk together until just incorporated, making sure no flour patches remain. Be careful not to overmix, as doing so will result in tough muffins.
- Pour batter evenly into the prepared muffin pan. Optional: sprinkle the muffin tops with rolled oats and sugar.
- Bake for 22-26 minutes.
- Allow to cool on a cooling rack for about 1 hour. Lift out and enjoy!
- Storage notes: Store in an airtight container for up to 1 week.
© beamingbaker.com. All content and images are protected by copyright. Please do not use my images without my permission. If you wish to republish this recipe, please re-write the entire recipe using your own words and include a link to this post for the recipe.
Questions of the Day
What’s your favorite part of the grocery store?
If you don’t like the grocery store, what’s your favorite place to peruse?
I can’t wait to hear your responses.
Sending you all my love and maybe even a dove, xo Demeter ❤
Facebook ☀︎ Pinterest ☀︎ Twitter ☀︎ Instagram
I wonder if pumpkin purée would work instead of bananas? Did anyone try that? I don’t have ripe bananas on hand right now.
Hi Ida, if you have pumpkin puree on hand, you can try making these maple pecan pumpkin muffins, pumpkin bread, or pumpkin breakfast bars. 🙂 The ingredients are very similar. Hope this helps! 🙂
These were sooo good!! I was out of flax and I’m not vegan so I just substituted 2 organic eggs for the flax… but they were amazingly moist and had delicious flavor!! My 1 and 4 year old gobbled them up! Thank you, great recipe!!
Yay!!! I’m so happy to hear that you and your little ones enjoyed my recipe. 🙂 There’s not much better than a fresh-baked banana muffin! 🙂 Enjoy.
I’m obsessed with these. I make these at least every other week and then take them to work for breakfast every day and they are SOOO good & filling (especially with some fresh peanut butter on top)! I am not vegan so I just use 2 eggs instead of flax eggs, and I don’t have coconut sugar so I just use the 1/4 maple syrup or honey and they come out great! thanks for your recipes 🙂
Yay!!! I’m so happy that one of my recipes is a staple for you, Zoe. 🙂 The sounds of that PB on top is totally making me drool! Thanks for taking the time to let me know how much you enjoy them. ????
Being GF DF perusing the bakery section just makes me envious and dissapointed at how pathetic the gf/df options are :(. Thanks so much for the recipe! My kids and I love it and its a staple now as its a cheaper option than fancy gf flours etc <3 so thank you!!!
YES. This comment! I’ve pretty much given up on even looking in that section… I’m so happy to hear that you and your kids enjoyed my recipe, Leah. Thank you so much for taking the time to let me know. Happy baking! 🙂
My favourite recipe for muffins for my kids – they go in their lunch bags every day! One of my kids has sensitivities to dairy & eggs so this recipe is perfect. I use half of the amount of sweetener suggested and just use palm sugar and also add frozen blueberries or dairy-free chocolate chips. Thanks so much!
You’re very welcome! I’m so happy to hear that you and your kids enjoy the muffins Sabrina! Love the chocolate chip and blueberry additions. ????
I just baked my second batch of these muffins – thank you for the amazing recipe!
Would subbing unsweetened applesauce for the coconut oil work with this recipe?
I’m a novice baker so I’m not totally confident in Suva yet!
Hi Chelsea! So glad to hear it. 🙂 Subbing applesauce for coconut oil would result in denser, more moist muffins. Try swapping just half of the oil first and seeing how you like it. Good luck!
Hi! I am just made these and they are in the oven currently! I cannot wait to taste them but i’m Sure they will be lovely! Do you know How many calories one muffin has?
Hi Madeleine! I’m currently in the process of adding nutrition info to all of my recipes. It’s a slow process, so thanks for your patience!
I just made these for our great great granddaughter that is GF. I hope she will enjoy these for a snack at school or breakfast. I did use 2 eggs because she is only GF and I left the oats and coconut sugar off the tops. My husband sampled one and loved it. I put all the liquid and bananas in a blender and then poured into the dry ingredients. Worked great.
I just came across your blog today. I think from Make Ahead Meals for Busy Moms.
I’m so happy to hear that your husband enjoyed a sample! 🙂 Hopefully your great great granddaughter was just as pleased. Thanks for stopping by, Charlotte! Hugs.
I literally started off my New Year by baking these and I’m so happy with how they turned out. I have tons of food sensitivities, and finding a versatile recipe like yours is a godsend.
Hi Melissa! Your comment literally brought a big ol’ smile to my face. 🙂 I’m so happy that you enjoyed my recipe. Happy baking!!
Making them now.. batter tastes great although I’ve not had sugar in a month.
I make a similar recipe with applesauce and nuts. Will prob add nuts to this next time.
Fyi..if you add a tablespoon of apple cider vinegar to batter it will help the oat flour rise better..
Delicious..I did make a couple changes.
I added 4 ripe bananas so I could skip the sugars. Used eggs in place of flax..and added a tablespoon of vinegar. These rose perfectly. Very pleased. Thank you so much
Hi Peg! So glad to hear you enjoyed them. 🙂 You’re very welcome, and thanks for letting me know how they turned out!
I just made them again this morning. They ate great for breakfast and great kid snacks. I did use steel cut outs for the flour part today because I didnt have enough regular. Worked great.
I have a recipe for applesauce muffins with no sugar that doesn’t rise like yours. I’m gonna try this recipe with apple sauce this summer when apples ripen again
Ooh sounds fantastic! Can’t wait to hear how they turn out with the applesauce. 🙂