Are you ready to elevate your breakfast game? If you’re like me, you know that mornings can be a whirlwind, and finding a healthy yet delicious breakfast can sometimes feel like a challenge. That’s why I’m excited to share my recipe for Gluten Free Banana Oatmeal Muffins! These muffins are not only easy to make, but they also pack a nutritious punch that will keep you energized throughout the day. Plus, they’re perfect for those busy mornings when you need something quick and satisfying. Let’s dive into this delightful recipe that’s sure to become a family favorite!
Why You’ll Love This Recipe
- They are gluten-free, making them suitable for those with dietary restrictions.
- These muffins are made with wholesome ingredients, ensuring a healthy start to your day.
- They are incredibly easy to whip up, perfect for busy mornings.
- These muffins are naturally sweetened with bananas, so you can skip the refined sugars.
- They freeze beautifully, making them a great make-ahead option for quick breakfasts.
Ingredients
To make these scrumptious muffins, you’ll need the following ingredients:
- 3 ripe bananas
- 2 cups rolled oats
- 1/2 cup almond milk (or any dairy-free milk of your choice)
- 1/4 cup honey or maple syrup
- 1/4 cup almond butter
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Making these Gluten Free Banana Oatmeal Muffins is a breeze! Here’s how:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- In a large mixing bowl, mash the ripe bananas until smooth.
- Add the almond milk, honey (or maple syrup), almond butter, vanilla extract, baking powder, cinnamon, and salt to the mashed bananas. Mix until well combined.
- Stir in the rolled oats until everything is evenly mixed.
- Pour the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Pro Tips for Making the Recipe
Here are some of my favorite tips to ensure your muffins turn out perfectly:
- Make sure your bananas are very ripe for the best sweetness and flavor.
- If you want to add a little crunch, consider mixing in some chopped nuts or chocolate chips.
- For a fun twist, try adding a teaspoon of cocoa powder for a chocolatey version!
- Don’t overmix the batter; just stir until combined to keep the muffins light and fluffy.
How to Serve
These muffins are delicious on their own, but you can also serve them with:
- A dollop of Greek yogurt for added creaminess.
- Fresh fruit on the side for a colorful breakfast plate.
- A drizzle of honey or maple syrup for extra sweetness.
- Pair them with a cup of coffee or tea for a cozy morning treat.
Make Ahead and Storage
One of the best things about these muffins is that they can be made ahead of time! Here’s how to store them:
- Store the muffins in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze the muffins in a zip-top bag for up to 3 months. Just thaw them overnight in the fridge or pop them in the microwave for a quick warm-up.
- These muffins are perfect for busy mornings when you need a quick breakfast option!
So there you have it! My Gluten Free Banana Oatmeal Muffins are not only a fantastic way to start your day, but they also fit perfectly into your busy lifestyle. Whether you’re looking for easy pasta recipes for dinner or 30-minute meals for those hectic weeknights, these muffins are a great addition to your meal prep. Enjoy them fresh out of the oven or as a quick grab-and-go breakfast. Happy baking!
Gluten Free Banana Oatmeal Muffins - Hungry Hobby in 2025 | Gluten free recipes easy, Gluten free banana muffins, Gluten free sweets
Ingredients
Dry Ingredients
- 1 1/2 cups gluten-free oats
- 1 teaspoon baking powder baking powder
- 1/2 teaspoon cinnamon ground cinnamon
Wet Ingredients
- 2 ripe bananas bananas mashed
- 2 eggs eggs
- 1/4 cup honey or maple syrup honey or maple syrup
- 1 teaspoon vanilla extract vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, combine oats, baking powder, and cinnamon.
- In another bowl, mash bananas and whisk in eggs, honey, and vanilla.
- Mix wet ingredients into dry ingredients until just combined.
- Divide batter evenly into muffin cups and bake for 20 minutes.