Banana Oat Muffins (Gluten-Free and Dairy-Free)

😍Wow! These muffins were a hit! My kids and I ate them up in less than 2 days! We made 18 muffins on Sunday, and they were gone in two days 😊✅ All 3 of my children enjoyed them (including one who is a picky eater)! And so did I - these were a great quick, easy, and nourishing morning grab for myself. I love recipes that the whole family enjoys. I call that a win-win 😉

I have been perfecting this recipe for a while now. It's a mesh of several recipes I found online, including from Gluten-Free Banana Muffins | King Arthur Baking and Banana Oat Muffin - Super Healthy Kids. The muffins from the recipe below came out with ideal golden brown and cracked tops ⬇️⬇️⬇️

This recipe is gluten-free and dairy-free. It can be made vegan by replacing the egg with an egg substitute (I like to use this quick and easy Flaxseed substitute).

Ingredients:

1 1/2 cup gluten-free flour

1 cup oats, dry

2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 medium banana, ripened

1/4 cup honey

1 large egg (or egg substitute, like this Flaxseed recipe)

3/4 cup oat milk (or your preferred milk alternative)

1/4 cup olive oil or organic canola oil

1/2 teaspoon vanilla extract

1 teaspoon cinnamon

1-2-3/4 cup chocolate chips (optional; or your preferred add-in)

Instructions:

1. Preheat oven to 350°F. Lightly oil or coat 12 muffin cups with nonstick cooking spray and set aside (my kids and I LOVE these silicone reusable baking cups!).

2. Whisk together the flour, oats, baking powder, baking soda, and salt in a large bowl.

3. In another bowl, mash the banana and add the honey, egg, oat milk, oil, and vanilla in a stir until well blended.

4. Slowly pour the liquid ingredients over the dry ingredients and stir until just moistened.

5. Stir in the chocolate chips.

6. Spoon the batter into the prepared muffin cups, about half-way.

7. Bake about 20 minutes, or until the muffins are light golden and a toothpick inserted in the center comes out clean.

8. Transfer the pan to a wire rack and cool for 5 minutes. Remove the muffins and cool an additional 5 minutes before serving. To make 24 mini muffins, bake about 14 minutes.

Yields 12-18 muffins. I filled my muffin cups half-way and the yield was 18 muffins. For larger muffins, fill the muffin cups 3/4 of the way, and yield will be 12 muffins.

Notes:

➡️ If you prefer to use or only have whole flaxseed on hand you can put the flaxseed+water mixture in a blender or food processor until thick and creamy.

➡️ For optimum consistency and nutrient retention, I suggest making the mixture fresh, during or as close to baking your recipe as possible.

Post a comment or send me a message if you have any questions.

Enjoy!

Note: This blog post contains affiliate links. If you purchase a product through these links, your cost will be the same, but I will receive a tiny commission. The products that I share are ones that I personally use and believe in.

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Hi! I’m Beth Conlon, PhD, MS, RDN

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