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Gluten-Free Banana Oat Muffins

Jayni Hershberger
Gluten-free, lightly sweet, dense, and fluffy. All the things that a delicious muffin should be!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast, Snack
Cuisine American
Servings 12
Calories 230 kcal

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.
Keyword Banana, banana muffins, banana oat muffins, gluten free, muffins, Oats