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The right mix of ingredients makes these muffins soft and tasty. Here’s what you need: - 2 ripe bananas, mashed - 1 ½ cups gluten-free rolled oats - 1 cup almond milk - 1/2 cup almond flour - 1/4 cup honey or maple syrup - 1 teaspoon vanilla extract - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 teaspoon ground cinnamon - Optional: 1/2 cup chopped nuts or chocolate chips Using ripe bananas is key. They add natural sweetness and moisture. Gluten-free rolled oats give the muffins a hearty texture. Almond milk keeps them dairy-free while adding creaminess. Almond flour adds more flavor and helps with the texture. Honey or maple syrup sweetens without refined sugars. Baking powder and baking soda give the muffins a nice rise. Ground cinnamon adds warmth and spice, making each bite comforting. You can also add nuts or chocolate chips for extra crunch or sweetness. Enjoy creating a muffin that fits your taste! {{ingredient_image_1}} - Preheat the oven to 350°F (175°C). - Line or grease the muffin tin. Start by heating your oven. This step ensures your muffins bake evenly. Next, prepare your muffin tin. You can use paper liners or grease it lightly with oil. This helps the muffins release easily after baking. - Mash bananas and combine with almond milk, honey, and vanilla. In a large bowl, mash the ripe bananas well. The riper your bananas, the sweeter your muffins will be. Add the almond milk, honey or maple syrup, and vanilla extract. Mix everything until it’s smooth and creamy. This mixture adds moisture and flavor to your muffins. - Mix rolled oats, almond flour, baking powder, baking soda, salt, and cinnamon. In another bowl, combine the rolled oats, almond flour, baking powder, baking soda, salt, and cinnamon. Stir well to mix the dry ingredients. This step gives your muffins a good structure. Using gluten-free oats keeps them safe for those who avoid gluten. - Combine wet and dry ingredients and fold in add-ins. - Pour batter into muffin tin and bake. Now, slowly add the dry mix to the wet mix. Stir gently until just combined. Avoid overmixing to keep the muffins light. If you want, fold in chopped nuts or chocolate chips for extra flavor. Pour the batter into the prepared muffin tin, filling each cup about three-quarters full. Bake for 18 to 20 minutes. Check with a toothpick; it should come out clean when they’re done. Let the muffins cool in the tin for five minutes, then transfer them to a wire rack. Enjoy the aroma filling your kitchen! To make the best gluten-free banana oat muffins, use ripe bananas. Ripe bananas add natural sweetness and flavor. They also help to make the muffins moist. Aim for bananas with brown spots. Mixing the batter is important too. Don’t overmix! Stir just until everything is combined. Overmixing can make the muffins tough. A few lumps are okay; they will bake out. Once baked, you can enjoy these muffins in many ways. Dust them with powdered sugar for a sweet touch. You can also top them with yogurt for creaminess. These muffins are perfect for breakfast or a snack. They are great with coffee or tea. For this recipe, you will need a good muffin tin. A non-stick or silicone muffin tin works best. You will also need mixing bowls. A large bowl for wet ingredients and a smaller one for dry ingredients is ideal. Having the right tools can make baking easier and more fun! Pro Tips Use Overripe Bananas: The riper your bananas, the sweeter and more flavorful your muffins will be. Look for bananas with brown spots for the best results. Don’t Overmix: When combining the wet and dry ingredients, mix just until combined to keep the muffins light and fluffy. Overmixing can lead to dense muffins. Experiment with Add-ins: Feel free to customize your muffins by adding in extras like dried fruit, seeds, or spices like nutmeg for a unique flavor profile. Storage Tips: Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage. They taste great thawed and warmed up! {{image_2}} You can boost the flavor of your muffins with simple add-ins. Consider using spices like: - Nutmeg - Ginger - Cloves These spices add warmth and depth to your muffins. You can also try adding herbs like fresh mint or basil for a unique twist. Just a pinch can change everything! If you want to switch up the sweetness, there are many options. You can use: - Maple syrup - Agave nectar - Coconut sugar Each sweetener offers a different taste. Maple syrup adds a deep flavor, while coconut sugar gives a hint of caramel. Choose what you like! For those with specific dietary needs, you can easily adapt this recipe. To make it dairy-free, simply stick to almond milk. If you're nut-free, use oat milk or soy milk instead. For fillings, you can swap almond flour with: - Sunflower seed flour - Oat flour These adjustments keep the muffins tasty and safe for everyone. Enjoy experimenting! To keep your muffins fresh, let them cool completely on a wire rack. Once cool, place them in an airtight container. This helps maintain moisture and flavor. Store at room temperature for up to three days. If you need to keep them longer, consider freezing. For freezing, wrap each muffin in plastic wrap. Then, place them in a freezer bag or container. Be sure to remove as much air as possible. These muffins can stay fresh in the freezer for up to three months. When you’re ready to enjoy, you can defrost them overnight in the fridge. To reheat your muffins, use the oven for the best results. Preheat it to 350°F (175°C). Place the muffins on a baking sheet and warm them for about 10 minutes. You can also use the microwave. Heat on medium power for 15-20 seconds. Enjoy them warm for the best taste! You can tell when the muffins are done by checking a few signs. First, look for a nice golden color on top. Next, gently press the center with your finger; it should spring back. Finally, insert a toothpick into the middle. If it comes out clean, your muffins are ready! Yes, you can make these muffins without bananas. Try using unsweetened applesauce or pumpkin puree as a binder. Each option will add a different flavor but still keep your muffins moist. You can use about 1/2 cup of either substitute for each banana. These muffins are great for freezing! Let them cool completely before wrapping. Use freezer-safe bags or containers to keep them fresh. They can stay in the freezer for up to three months. When you want to enjoy one, just let it thaw in the fridge overnight or pop it in the microwave for a quick warm-up. You now have a simple guide to making tasty gluten-free muffins. We covered ingredients, steps, and tips to ensure success. Remember to use ripe bananas for the best flavor. You can switch up flavors and sweeteners to match your taste. Store extras properly, and they’ll last longer. Enjoy these muffins as a snack or breakfast treat! Happy baking, and let your creativity shine in the kitchen.

Gluten-Free Banana Oat Muffins

Delicious and healthy muffins made with ripe bananas and gluten-free oats.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Snack
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 2 none ripe bananas, mashed
  • 1.5 cups gluten-free rolled oats
  • 1 cups almond milk (or any dairy-free milk)
  • 0.5 cups almond flour
  • 0.25 cups honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 teaspoon ground cinnamon
  • 0.5 cups chopped nuts (walnuts or pecans) or chocolate chips (optional)

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
  • In a large mixing bowl, combine the mashed bananas, almond milk, honey (or maple syrup), and vanilla extract. Mix until smooth.
  • In another bowl, mix the gluten-free rolled oats, almond flour, baking powder, baking soda, salt, and ground cinnamon.
  • Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in the chopped nuts or chocolate chips.
  • Pour the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
  • Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve warm, optionally dusted with powdered sugar or topped with Greek yogurt.
Keyword banana, gluten-free, healthy, muffins, snack