Gluten-Free Banana Oat Muffins
Description
If you love easy, wholesome breakfasts, these Banana Oatmeal Muffins are about to become a weekly staple.This lighter muffin recipe uses ripe bananas, oats, and just ½ cup of Greek yogurt to create a soft, tender crumb without extra sugar or flour. It’s a perfect option for anyone managing diabetes, avoiding gluten, or simply wanting a healthier muffin that still tastes like a treat.
These muffins come together with pantry staples, bake beautifully, and offer that cozy banana‑forward sweetness without being dense or heavy. Whether you enjoy them for meal prep, school mornings, or a grab‑and‑go snack, they’re a delicious addition to your collection of diabetes recipes and gluten‑free breakfast ideas.
Ingredients
Wet Ingredients
Dry Ingredient
Instructions
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Heat oven to 350°F and line a muffin tin.
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Place bananas in food processor and pulse until smooth.
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Stir or pulse in eggs, yogurt, oil, almond milk, vanilla, and sweetener.
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Add oats and place processor on low for 20-30 seconds or until combined.
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Stir or pulse in cinnamon, baking powder, baking soda, and salt.
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Scoop into 12 muffin cups and bake 18–22 minutes.
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Cool completely for best texture.
Nutrition Facts
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 4g7%
- Saturated Fat 1g5%
- Sodium 131mg6%
- Total Carbohydrate 18g6%
- Dietary Fiber 1.5g6%
- Sugars 4g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
