Gluten-Free Banana Oat Muffins
If you love easy, wholesome breakfasts, these Banana Oat Muffins are about to become a weekly staple. This lighter muffin recipe uses ripe bananas, oats and Greek yogurt to create a soft, tender crumb without extra sugar or flour. It's a perfect option for anyone managing blood sugars, avoiding gluten or simply wanting a healthier muffin without added refined sugar or flour. 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 are a delicious addition to your collection of recipes and gluten-free breakfast ideas.
Equipment
- 1 muffin tin
- 1 medium mixing bowl
- 1 food processor or blender optional
- 1 fork or masher optional
- 1 spatula or large spoon
Ingredients
- 2 each ripe bananas
- 2 tablespoons avocado oil
- 2 eggs
- 2 tablespoons of Maple syrup or sugar-free syrup
- ½ cup plain Greek yogurt
- ⅓ cup milk I used almond
- 1 teaspoon vanilla
- 2 cups oats for best results use quick oats if not using a food processor, ensure gluten-free if on a gluten-free diet
- 1 teaspoon of cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Heat oven to 350°F and line a muffin tin.
- Place bananas in food processor and pulse until smooth.
- Stir or pulse in eggs, yogurt, oil, almond milk, vanilla, and sweetener.
- Add oats and place processor on low for 20-30 seconds or until combined.
- Stir or pulse in cinnamon, baking powder, baking soda, and salt.
- Stir in optional chopped nuts or chocolate chips if using.
- Scoop into 12 muffin cups and bake 18–22 minutes.
- Cool completely for best texture.
Nutrition
Calories: 120kcal
Tried this recipe?Let us know how it was!
