How to Make Quick & Delicious Banana Muffins
I could eat one of these banana muffins every single day. They’re gluten-free, lightly sweet, dense, and fluffy. All the things that a delicious muffin should be!
I distinctly remember the day I came up with this muffin recipe. It was a sunny Saturday morning, I was in the mood to bake and we had some browning bananas on the counter. These delicious gluten-free banana muffins were just begging to be created.
These are not your typical muffins – they’re much better. They’re dense and thick, yet fluffy and soft. They’re made with oat flour and coconut milk so they’re gluten-free, dairy-free, and lightly sweetened with pure maple syrup. I also added a little pumpkin pie spice for an extra kick of flavor.
These muffins are great for a quick breakfast on-the-go or an afternoon pick-me-up!
Gluten-Free Banana Oat Muffins
Ingredients
Dry Ingredients
- 3 cups oat flour*, use certified gluten-free if needed
- 1 tbsp. pumpkin pie spice
- 1 ½ tsp baking soda
- ¾ tsp kosher salt
Wet Ingredients
- 3 ripe bananas, mashed
- 2 eggs, whisked
- 1 cup coconut milk, unsweetened
- ⅓ cup pure maple syrup
- 3 tbsp. melted coconut oil
- 1 tsp vanilla
Instructions
- Preheat oven to 375°F. In a medium bowl, add all dry ingredients and stir to combine.
- In a large bowl, mash bananas and add all wet ingredients. Stir to combine.
- Add dry ingredients to wet ingredients and mix until just combined. Pour mixture into lined muffin pan, filling each cup 3/4 of the way full. (Optional: Before baking, sprinkle each muffin with cane sugar or chocolate chips for extra sweetness if desired.)
- Bake for 15-17 mins or until a toothpick comes out clean when poked into the center.
Notes
- Store muffins in a sealed container at room temperature for 2 days, or in the refrigerator for up to 1 week.
- *To make oat flour at home: simply place oats in a food processor or blender and pulse until they become a flour-like texture.