Gluten Free Banana Oat Muffins
This is a sponsored post written by me on behalf of Back To Nature for IZEA. All opinions are 100% mine. Gluten-Free banana muffins made with oat flour, studded with blueberries, and topped with a sprinkling of gluten-free granola.
The oat flour carrot muffins I shared last month turned out so well I couldn’t wait to make another oatmeal muffin. These gluten free banana oat muffins are soft and tender, lightly sweetened with maple syrup, filled with wonderfully juicy blueberries, and are perfectly crunchy from the granola on top. Oatmeal banana muffins are a gluten-free, dairy-free, egg-free breakfast or snack made with whole food ingredients. And they are absolutely delicious.
These muffins don’t have any refined flours or wheat, just blended whole grain oats. Oats are a good source of vitamins, minerals, antioxidants, and fiber. They are also higher in protein and fat than many other grains. I make my own oat flour by blending certified gluten free oats in the blender. One question I always get asked:
Are oats gluten free?
Yes and no. Oats are naturally gluten free, but are often contaminated during processing. Always look for certified gluten free oats if you have an allergy or intolerance. In this recipe I’ve used certified gluten free oats as well as certified gluten free Honey Nut granola from Back to Nature. Another interesting fact I learned recently is that oats cannot be labeled gluten free in Australia. Here’s more information on why. Some people with gluten sensitivities also cannot tolerate oats. If that’s you, you’ll need to skip this recipe or substitute your favorite gluten free flour blend.
How to Make Oat Flour
Oat flour can be purchased at many natural foods stores, but why not just make it? Add the oats (I used old fashioned but quick oats are fine too) to a blender or food processor and blend until very finely ground into a flour. This takes about 20 seconds in my Vitamix blender. I add the other dry ingredients like baking soda and baking powder in with the oats because it’s just so quick and easy.
How to Make Gluten Free Banana Muffins
Like most banana bread and muffin recipes, this one starts with three very ripe bananas. Banana muffins are a great solution for bananas that are just past their prime. The bananas get smashed up with a fork, which is a fun task for kids to help with. I tried making this recipe entirely in the blender by tossing the bananas in with the other ingredients and found they the muffins didn’t get quite as fluffy, so we’re sticking keeping the wet and dry ingredients separate until the end.
Flax meal, which works as a binder and adds nutrition, maple syrup, coconut oil or melted butter, and vanilla get mixed in with the smashed bananas. The dry ingredients get gently folded in with the wet.
I made this banana muffin recipe a couple of different ways during testing. My favorite was definitely with blueberries and walnuts. I love the sweet juiciness of the blueberries and the crunch of the walnuts. Walnuts have great nutrition too.
This granola is made with honey that is sustainably sourced around the world and certified by GloryBee®. Their partnership supports their SAVE the BEE® initiative which supports the research, awareness and education needed to protect honeybees and promote healthy honeybee colonies! It’s nice to know these tasty products are non-GMO, inspired by nature, and made with real ingredients we can actually pronounce.
You can check out Back to Nature on their social channels for more simple goodness:
Banana oat flour muffins are so delicious that you would never guess they are made with such wholesome ingredients. They not only taste great, but make me feel so much better than any store bought muffin that’s filled with refined sugar, white flour, and loads of oil.
I like these muffins best slightly warm from the oven. Enjoy!
If you love banana, try my Vegan Banana Nut Bread next!
- 2 cups old fashioned oats
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 3 bananas, mashed
- 2 tablespoons flax meal
- ¼ cup melted vegan butter or coconut oil
- 1 tsp vanilla
- ½ cup maple syrup
- 1/2 cup walnut pieces
- 2/3 cup fresh blueberries
- 1/2 cup gluten free granola such as Back To Nature Gluten-Free Honey Nut Granola
- Line a muffin tin with parchment liners. Preheat the oven to 375 degrees F.
- Place the oats in a blender and blend into flour. Add the baking powder, baking soda, and salt. Blend again to combine.
- In a medium bowl, stir together the mashed bananas, flax meal, butter or coconut oil, vanilla, and maple syrup. Stir the dry ingredients into the wet ingredients just until blended. Fold in the walnuts and blueberries.
- Spoon the batter into the prepared muffin cups. Sprinkle with granola. Bake until a tester comes out clean, about 20 minutes. Cool sightly and enjoy warm!
Nut-Free Option: Omit the nuts and choose a nut-free granola. Vegan Option: Swap the Honey Nut granola for one sweetened with maple syrup. For Mini Muffins: Bake muffins for 8 minutes. Chocolate Chip Banana Muffins: Swap out the blueberries for dairy-free, gluten-free chocolate chips or chunks. These muffins taste best the first day they are baked. If you'd like fewer muffins, this recipe is easy to halve. Nutrition information is approximate and calculated by another site. If your health depends on nutrition information, please calculate again using your favorite calculator.
Nutrition Information:Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 239 Total Fat: 11g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 10mg Sodium: 219mg Carbohydrates: 33g Fiber: 4g Sugar: 15g Protein: 4g