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Simple Gluten Free Banana Oat Muffins

If you’ve got ripe bananas, make these easy gluten free banana oat muffins! They’re hearty and filling so they’ll keep you full until lunch.

A gluten free banana oat muffin on wax paper on top of a wood cutting board

photos and recipe updated March 2020

It’s MARCH, spring is right around the corner, and we’re baking muffins. It’s A GREAT TIME TO BE ALIVE, PEOPLE!

I’ve been slacking in the posting department lately and I feel bad about it. I mentioned a little about it in my Paleo Lemon Curd post. My husband had surgery to remove a tumor on a nerve in his leg last month.

It was successful and the whole tumor was removed, but slightly at the expense of his nerve. Recovery is much slower and much longer than anyone predicted. His doctor didn’t realize how embedded in the nerve the tumor was before they operated.

Needless to say, we are all thrown off our routines a bit but happy to be getting a back to normal-ish.

Speaking of normal, these gluten free banana oat muffins are a jazzed up version of regular, old banana muffins. The oatmeal in these really make them hearty and filling. And can we just have a moment of silence for that streusel? It’s seriously amazing and totally makes these muffins stellar.

2020 UPDATE – EVERYTHING IS GOOD AND 100% BETTER 💃🏽👏🙏🎉

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Key Ingredients in Oatmeal Muffins

Gluten Free Flour – I use my Nightshade Free Gluten Free Flour Blend in this recipe. If you use a 1:1 blend that contains xanthan gum, omit the amount called for in the recipe.

Gluten Free Oatmeal – I use Gluten Free Old Fashioned Rolled Oats in this recipe, not quick cooking or instant oats. Use Purity Protocol Oats if you have Celiac Disease. You can read more about purity protocol oats on gfJules.


Can I make dairy free banana muffins?

Yes! For dairy free muffins, I use unsweetened coconut milk beverage in place of the milk. Instead of the melted butter, use vegan butter or refined coconut oil.

Gluten Free Banana Muffins get an upgrade! Gluten Free Banana Oat Muffins with Oatmeal Streusel are your new favorite breakfast. Quick to make, delicious to eat - these gluten free muffins are 100% satisfying. Muffins are an easy breakfast to prep for weekday mornings, they’re freezer friendly, and they’re great for snacks too. Serve them for brunch with eggs and fresh fruit! Gluten free muffin recipe from @whattheforkblog - visit whattheforkfoodblog.com for more gluten free breakfast recipes!


Equipment Needed to Make Muffins

  • Mixing Bowls
  • Measuring Cups
  • Mixing Spoon + Spatula
  • Paper Liners – If You Care Unbleached Large Baking Cups are my favorite. They’re listed as large but it fits a standard muffin tin, not jumbo muffins.
  • Large Scoop – I love using a large OXO scoop to help portion the muffin batter. It makes it much easier!
  • Muffin Tin – I use a standard muffin pan for this recipe and it makes a perfect dozen.

What to make with Over-Ripe Bananas

If you’re searching for other ways to use up some over-ripe bananas, be sure to try my pumpkin banana bread – it quickly became one of the top recipes on my blog and it’s fantastic. 

In the mood for chocolate? My double chocolate banana bread should fit the bill!

Or if you’re feeling something classic, my Classic Gluten Free Banana Bread is exactly what you want. It’s the bread that launched The Gluten-Free Quick Breads Cookbook, it’s that good!

Gluten Free Banana Muffins get an upgrade! Gluten Free Banana Oat Muffins with Oatmeal Streusel are your new favorite breakfast. Quick to make, delicious to eat - these gluten free muffins are 100% satisfying. Muffins are an easy breakfast to prep for weekday mornings, they’re freezer friendly, and they’re great for snacks too. Serve them for brunch with eggs and fresh fruit! Gluten free muffin recipe from @whattheforkblog - visit whattheforkfoodblog.com for more gluten free breakfast recipes!


How to Make Gluten Free Banana Oat Muffins

Step 1. Preheat oven to 400 degrees and spray a 12 cup muffin tin with non-stick spray and line with paper liners.

Step 2. In a large bowl, whisk together the flour, xanthan gum, oats, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon. Break up any big brown sugar clumps as necessary.

Step 3. In a medium bowl, beat the eggs. Whisk in the mashed banana, vanilla, oil, and coconut milk. Pour the wet ingredients into the dry ingredients and mix well until combined. Divide the batter between the 12 muffin cups and set aside while you make the topping. The batter needs to sit at least 10-15 minutes before baking.

Step 4. To make the streusel topping, mix together the 2 tablespoons melted butter, brown sugar, xanthan gum, and oats in a small bowl. Mix until all ingredients are moistened. Sprinkle the topping over the muffins, dividing evenly between all 12.

Step 5. Bake the muffins at 400 degrees for 18-22 minutes or until a toothpick comes out clean. Cool on a metal rack. Store leftover muffins in an airtight container up to 3 days.


Tips for Making Gluten Free Muffins with Oatmeal

  • Use room temperature eggs and milk. All your cold ingredients should be brought to room temperature. Room temperature eggs will provide more height in your muffins and using room temperature ingredients will help the muffins bake evenly. If you store your gluten free flour or are using frozen bananas, make sure you bring those to room temperature too.
  • Let the batter rest. I don’t often say this with my recipes, but this muffin batter needs to rest before baking. However, we’re not resting the batter to make the muffins less gritty. If you use my flour blend, grittiness is not an issue. You want the batter to rest so your oatmeal can absorb some of the liquid. When the oatmeal absorbs some of the liquid, it becomes softer and less chewy inside of the muffins. It makes for a much better texture and eating experience!

3 gluten free banana oat muffins on a Connecticut shaped cutting board


Other Recipes for Gluten Free Muffins To Try


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A gluten free banana oat muffin on wax paper on top of a wood cutting board

Gluten Free Banana Oat Muffins

Yield: 1 dozen muffins
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

If you’ve got ripe bananas, make these gluten free banana oat muffins! They’re hearty and filling so they’ll keep you full until lunch.

Ingredients

For the Muffin Batter

  • 1 1/2 cups gluten free flour blend (see notes)
  • 1/2 tsp xanthan gum (omit if your flour blend contains it)
  • 1/2 cup (49 g) gluten free old-fashioned oats
  • 1/2 cup (107 g) granulated sugar
  • 1/4 cup (50 g) light brown sugar, packed
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs, room temperature
  • 1 cup mashed banana (about 2 medium)
  • 1 teaspoon pure vanilla extract
  • 1/3 cup Avocado oil (or neutral oil of choice)
  • 2/3 cup milk (see notes for dairy free)

For the Streusel Topping:

  • 2 butter, melted
  • 1/4 cup (50 g) light brown sugar, packed
  • 1 tablespoon (10 g) gluten free flour
  • 1/8 teaspoon xanthan gum (omit if your flour blend contains it)
  • 1/3 cup (34 g) gluten free old-fashioned oats

Instructions

  1. Preheat oven to 400 degrees and spray a 12 cup muffin tin with non-stick spray and line with paper liners.
  2. In a large bowl, whisk together the flour, xanthan gum, oats, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon. Break up any big brown sugar clumps as necessary.
  3. In a medium bowl, beat the eggs. Whisk in the mashed banana, vanilla, oil, and coconut milk. Pour the wet ingredients into the dry ingredients and mix well until combined. Divide the batter between the 12 muffin cups and set aside while you make the topping. The batter needs to sit at least 10-15 minutes before baking.
  4. To make the streusel topping, mix together the 2 tablespoons melted butter, brown sugar, xanthan gum, and oats in a small bowl. Mix until all ingredients are moistened. Sprinkle the topping over the muffins, dividing evenly between all 12.
  5. Bake the muffins at 400 degrees for 18-22 minutes or until a toothpick comes out clean. Cool on a metal rack. Store leftover muffins in an airtight container up to 3 days.

Notes

  1. I used my Nightshade-Free Gluten Free Flour Blend in this recipe. 1 1/2 cups of my blend weighs 202 grams.
  2. If you use a flour blend that contains xanthan gum, omit what's called for in the recipe.
  3. For dairy free muffins, I use unsweetened coconut milk beverage in place of the milk. In place of the melted butter, use vegan butter or refined coconut oil.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 232

Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.

Gluten Free Banana Oat Muffins from What The Fork Food Blog

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Gluten Free Sweet Potato Muffins - What the Fork

Tuesday 5th of January 2021

[…] For a fun variation of this recipe, you can make sweet potato oatmeal muffins. Just sub sweet potato for the banana in my recipe for Gluten Free Banana Oat Muffins.  […]

Sarah

Sunday 11th of March 2018

I wish you had a star rating! I would give this recipe 5 stars. We love it!

Sharon

Sunday 11th of March 2018

Thank you so much Sarah! I actually just activated the rating system again, so if you want, come back and rate them!

Sara

Tuesday 24th of January 2017

Hi there...could you sub coconut oil for the palm shortening?

Sharon

Thursday 2nd of February 2017

Yes you could but it would change the flavor :)

Danielle

Sunday 1st of January 2017

HI, thank you for posting this recipe and I hope your husband feels better. I'm curious about your use of shortening, would butter work? Does it make a difference in texture or shelf life? Are these freezable? I'm trying to find things my daughter will eat before school, these look like a winner, thank you.

Sharon

Tuesday 11th of April 2017

Hi Danielle, thank you for your kind words. We use shortening because my daughter is lactose intolerant. Butter would work in place of it. These are good for a couple days at room temp stored in an air-tight container and they freeze very well.

Sandi Gaertner (@sandigtweets)

Monday 7th of March 2016

Beautiful muffins...I just want to pick that streusel topping off and eat it up :-)

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