These gluten-free banana oatmeal muffins use a mix of almond flour and oatmeal for the most moist and delicious healthy banana muffins ever.
I’ve made a lot of banana muffins and breads in my life. Like a lot (they are linked at the end of this post.) And I’m not exaggerating when I say this is by far my favorite I’ve ever made. While I love my go-to banana oatmeal muffin recipe that uses whole wheat flour and oatmeal, these are way more filling. By using almond flour instead of a gluten-free all-purpose substitute, you bump up the protein, healthy fat, and fiber in this recipe all while making them gluten-free (as long as you use gluten-free oats). This increases the filling factor significantly. One of these muffins packs 5 grams of protein. While I wouldn’t consider that high protein, it’s definitely more than your standard muffin. But besides that, they are fluffy and moist, and they taste like your classic banana oatmeal muffin. These are definitely my new go-to banana oatmeal muffin recipe. I can’t wait for you to try them!
How to Make Gluten-Free Banana Oatmeal Muffins
** This is a visual how-to section. The full recipe card is at the bottom of this post.
I made this recipe as easy as possible. I mashed my bananas and then added the wet ingredients, and then I used the hand mixer to give that a quick mix. In a separate bowl, I mixed my dry ingredients and added them to the wet. Once those were fully mixed, I gave it five to eight minutes while the oven preheated to sit. This allows the oats to soak. Then, into the muffin pan and into the oven, they went! Super super easy!
Swaps and Substitutions
This recipe is gluten-free, dairy-free, paleo-friendly, and vegetarian. More substitutions for specific ingredients can be found below.
- Bananas – do not substitute.
- Eggs – you can try flax eggs, but I haven’t tried it.
- Maple Syrup – sub any liquid sweetener here, like brown rice syrup, agave syrup, or honey.
- Almond milk – use any dairy or non-dairy milk. You could even use water.
- Oats – do not sub, but you can use quick oats for a less chewy texture. I used rolled oats, which were pretty chewy.
- Almond Flour – do not substitute. If you want to use whole wheat flour see this recipe or oat flour see this recipe.
- Cinnamon – optional, but not. I don’t recommend omitting the cinnamon, but you can definitely change the amount.
- Baking Powder – if you only have baking soda or don’t use baking powder for food allergy/sensitivity issues, you can sub 1/2 tsp baking soda and 3/4 tsp cream of tartar or vinegar (but I haven’t tried it.)
How to Store and Freeze Gluten-Free Banana Oatmeal Muffins
To store: Let cool completely, then store in an air-tight container on the counter for up to three days or in the refrigerator for up to 10 days.
To freeze: Let cool completely, then freeze in a freezer-safe container or individually wrap in saran wrap and freeze individually. Defrost under refrigeration or in the microwave if you like them warm.
You May Also Like:
- Banana Oatmeal Bread
- Banana Oatmeal Muffins
- Oat Flour Banana Muffins
- Almond Flour Banana Bread
- Baked Banana Oatmeal
Serve these with:
- Protein shake for a quick grab-and-go breakfast
- Peanut Butter (so good)
- Melted butter
- Nothing, they are delicious on their own!
Gluten-Free Banana Oatmeal Muffins
Equipment
Ingredients
- 2 cups mashed bananas about 3 large
- 3 large eggs
- 1/2 cup maple syrup
- 1/2 cup almond milk unsweetened
- 1.5 cups rolled oats gluten-free if needed
- 1 cup almond flour
- 1.5 tsp baking powder
- 1 tsp cinnamon
Instructions
- Mash bananas with a fork in a large mixing bowl. You should make sure you have close to two cups. Add in eggs, maple syrup, and almond milk. Whisk with an electric hand mixer until combined.2 cups mashed bananas, 3 large eggs, 1/2 cup maple syrup, 1/2 cup almond milk
- Combine oats, almond flour, cinnamon, and baking powder in another medium bowl. Add dry ingredients to the wet, and mix until combined.1.5 cups rolled oats, 1 cup almond flour, 1.5 tsp baking powder, 1 tsp cinnamon
- Preheat the oven to 375F and prep the muffin pan by greasing or lining it with muffin cups while you wait for the oven to preheat, around 5-10 minutes, so the oats can soak. Divide batter among the 12 muffin cup holes. Bake for 10 minutes, rotate the pan 180 degrees, and bake for another 10 minutes or until the muffins are set and an inserted toothpick comes out clean.
- Allow muffins to cool for five minutes in the pan, then remove and cool on a cooling rack. If you don't use a muffin liner, you may need to run a knife around the edge of each muffin to get them out.
Video
Nutrition
Tag me if you make these! I love to see what you guys make! You can tag me on Insta @hungryhobbyRD and Facebook @hungryhobby!
I followed the recipe and I’m not sure what happed they took 35 min and still not cooked at all. 1.5 cups of oats is that 1 1/2 cups ?? If I could upload a photo I would
Oh man, I hate when that happens! The most likely cause for this is the banana amount. Did you measure two cups or just use three large bananas. If you had over two cups that’s probably why they didn’t cook. They should have cooked eventually though. Another common reason is forgetting to add baking soda.
Baking soda or baking powder???
Baking Powder – if you only have baking soda or don’t use baking powder for food allergy/sensitivity issues, you can sub 1/2 tsp baking soda and 3/4 tsp cream of tartar or vinegar (but I haven’t tried it.)
Same here. They won’t cook. And there is no baking soda in the recipe !!!!
Oh no! there is baking powder though! Did you use that?
Great muffins! Made them for a friend that cannot eat gluten and we love them! I made 6 large muffins and only had to add 5 minutes to the baking time.
So glad you loved them! We love them too!
Two questions…first, can you add fresh blueberries or will that make them too wet? Also, does it work as well in a loaf pan, or is it best as muffins? Can’t wait to try this recipe, it looks great!
I think blueberries would be fine! I have no tried this in a loaf pan, my guess is it would take twice as long! I can test a bread/loaf version and get back to you though!
I tried both! The blueberries worked really well. It turned out delicious! And the loaf pan just needed a longer baking time. It’s a great recipe!
Thanks for letting me know! I can’t wait to try it in bread form!
This recipe is perfect, and works with modifications with items that I ran low on, or had to substitute. I only had 2 eggs, 2% milk, and regular flour. I added 1/2 a cup of white chocolate chips to them and made them into mini muffins for my kids. Rotated every 5 minutes, and they came out PERFECT! Thank you for sharing this.
YUM!
Delicious! I made with frozen blueberries. These are so moist and tasty! Thank you.
Yeah! So glad you loved it as much as we do!